Name: Obsessed with Strawberry Flavor? This One’s for You!
Prep time: 15 min
Cook time: PT-487471H49M41S
Total time: 1 h
Cuisine: American
Ingredients: 1 cup fresh strawberries, sliced; 1 package (3 oz) strawberry gelatin mix; 1 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 2 eggs; 1/2 cup vegetable oil or melted butter; 1/2 cup milk or buttermilk; 1 tsp vanilla extract; Optional: 2 tbsp strawberry jam or preserves; Optional: 1/2 cup powdered sugar for glaze; Optional: 1–2 tbsp lemon juice or milk for glaze

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If you’re like me and just can’t get enough of strawberries, then you’re going to fall in love with this recipe. Whether it’s the sweet aroma, the juicy bite, or that perfect balance of tart and sweet, strawberry flavor is truly irresistible. And this strawberry-packed dessert brings all of that to life in the most indulgent, yet incredibly easy way.

Why You’ll Love This Recipe

I love how this recipe is bursting with real strawberry flavor. Whether I’m using fresh berries, a swirl of strawberry jam, or a strawberry-infused glaze, every layer of this treat is soaked in berry goodness. It’s refreshing, fruity, and a total showstopper at gatherings or as a simple weeknight indulgence. Bonus: it’s easy to make and even easier to devour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh strawberries (sliced)
strawberry gelatin mix
all-purpose flour
granulated sugar
baking powder
salt
eggs
vegetable oil or melted butter
milk or buttermilk
vanilla extract
optional: strawberry jam or preserves
optional: powdered sugar for glaze
optional: lemon juice for a tangy twist

Directions

I preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan or loaf pan.
In a bowl, I combine the flour, sugar, baking powder, and salt.
In another bowl, I whisk together eggs, oil, milk, and vanilla extract.
I mix the dry and wet ingredients, then fold in the strawberry gelatin powder and a generous handful of chopped fresh strawberries.
If I’m feeling extra, I swirl in a spoonful or two of strawberry jam for bursts of flavor throughout.
I pour the batter into the pan and bake for 35–40 minutes, or until a toothpick comes out clean.
While the cake cools slightly, I mix powdered sugar with a splash of milk or lemon juice to make a glaze, then drizzle it over the warm cake.
I top it with fresh sliced strawberries for that final strawberry punch.

Servings and timing

Servings: 8–10
Prep Time: 15 minutes
Cooking Time: 35–40 minutes
Total Time: About 1 hour
Calories per serving: Approximately 320–360 kcal

Variations

Sometimes I turn this into strawberry cupcakes with a swirl of cream cheese frosting on top. I’ve also made it as a layer cake with whipped cream and strawberry slices between each layer. If I want a chilled treat, I slice and serve it with a scoop of strawberry ice cream or even freeze it for a semi-frozen snack.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. If it’s glazed, I let it come to room temperature before serving. For a warm bite, I microwave a slice for about 10–15 seconds. It also freezes well—just wrap slices individually and thaw as needed.

FAQs

Can I use frozen strawberries?

Yes, I thaw and drain them before using to avoid excess moisture in the batter.

Can I leave out the strawberry gelatin?

I recommend keeping it for the best strawberry flavor and color, but you can swap it for a natural flavoring or strawberry extract if you prefer.

How do I make the cake extra moist?

Using buttermilk or adding a spoonful of sour cream helps make it extra tender and moist.

Can I make this dairy-free?

Yes, I use dairy-free milk and oil instead of butter to make it completely dairy-free.

What’s the best topping for this?

I love it with a simple glaze, but whipped cream, cream cheese frosting, or even strawberry buttercream are amazing too.

Conclusion

This strawberry-packed dessert is a dream come true for anyone obsessed with that sweet berry flavor. It’s soft, moist, bursting with strawberries, and so easy to make that I find myself baking it again and again. Whether I serve it plain, glazed, or frosted, this one always disappears fast.