Rich Strawberry Vintage Cake

If you ask me, vintage-style cakes never really went out of style.

This strawberry cake recipe takes me back to the desserts my grandmother used to make, with its wonderfully soft layers and old-fashioned pink frosting. Fresh strawberries add just the right amount of natural sweetness, while the butter-based cake stays perfectly moist.

It’s topped with a classic cream cheese frosting that’s been gently flavored with real strawberry puree – no artificial colors or flavors needed here. The simple decoration style gives it that nostalgic, homemade feel that everyone loves.

It’s a crowd-favorite dessert that works for any occasion, from casual Sunday dinners to special celebrations.

What Kind of Strawberries Should I Use?

For this vintage cake recipe, frozen strawberries are actually your best bet since they’re specifically called for in the ingredient list. The great thing about frozen strawberries is that they’re picked at peak ripeness and they release more juice as they thaw, which adds extra flavor to your cake. When buying frozen strawberries, look for whole berries rather than pre-sliced ones, as you’ll have more control over the size when you chop them. If you’re making this cake during strawberry season and want to use fresh berries instead, you’ll need to cook them down slightly with a bit of sugar to get that same soft, juicy texture that thawed frozen berries provide.

Options for Substitutions

Let me share some helpful substitutions for this sweet strawberry cake recipe:

• White cake mix: While white cake mix works best for that classic light color, you can use vanilla cake mix too. If you’re feeling adventurous, try making your own cake mix with 2¼ cups flour, 1½ cups sugar, 3½ teaspoons baking powder, and 1 teaspoon salt.
• Strawberry gelatin: This is pretty important for the signature flavor and color, but in a pinch, you can use raspberry gelatin plus 2 teaspoons of strawberry extract. The color might be slightly different though!
• Cooking oil: Any neutral oil works here – canola, vegetable, or even melted coconut oil. You can also use melted butter for a richer taste (use 3/4 cup melted butter to replace 2/3 cup oil).
• Thawed strawberries: Fresh strawberries work too! Just pulse them in a food processor. If you’re out of strawberries completely, you can use raspberries, but the flavor profile will change.
• Powdered sugar: This is crucial for the right frosting texture – there’s really no good substitute if you want that classic smooth finish.

Watch Out for These Mistakes While Baking

The biggest challenge when making strawberry vintage cake is getting the moisture level right – using too many frozen strawberries can make your cake heavy and wet, so make sure to drain them well and measure exactly 1 cup with juice for the cake batter.

Temperature control matters more than you might think – room temperature eggs and butter will blend much better with other ingredients, so take them out of the fridge about an hour before you start baking, and don’t rush the cooling process before frosting or you’ll end up with a melty mess.

When mixing the gelatin into your dry ingredients, be sure to break up any clumps completely, as these can create unwanted spots of intense color and flavor in your finished cake.

For the best strawberry flavor, avoid the temptation to add extra berries to the batter – instead, focus on using ripe, good quality strawberries and consider adding a thin layer of strawberry preserves between cake layers if you want more fruit taste.

What to Serve With Strawberry Cake?

This sweet, fruity cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. I love serving it with a hot cup of coffee or tea, especially during afternoon get-togethers with friends. For an extra special touch, try adding some fresh strawberry slices on the plate, or make a quick strawberry sauce by warming up some jam with a splash of water. If you’re serving this at a party, consider putting out both regular and decaf coffee since this cake makes such a nice after-dinner dessert.

Storage Instructions

Keep Fresh: This strawberry cake stays moist and yummy when kept in an airtight container at room temperature for up to 2 days. If you live somewhere humid, it’s better to pop it in the fridge where it’ll stay fresh for up to 5 days. Just make sure to cover it well to prevent it from absorbing other food smells!

Freeze: Want to save some for later? You can freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. For frosted cake, freeze individual slices on a baking sheet until firm, then wrap them up – they’ll keep for about 2 months in the freezer.

Thaw: When you’re ready to enjoy your frozen cake, let it thaw overnight in the refrigerator. Then bring it to room temperature for about an hour before serving. The strawberry flavor actually gets even better after the cake has had time to rest for a day!

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4200
• Protein: 30-40 g
• Fat: 200-220 g
• Carbohydrates: 500-520 g

Ingredients

• 1 package white cake mix
• 1 packet strawberry gelatin
• 2/3 cup cooking oil
• 4 eggs, lightly beaten
• 1 cup of thawed strawberries with juice
• 1 pound box of powdered sugar
• 8 tablespoons butter (1 stick)
• 1/2 cup strawberries, thawed

Step 1: Prepare the Cake Pans and Preheat the Oven

Begin by lining two 9-inch cake pans (or three 8-inch pans) with wax paper.

This helps in easy removal of the cake after baking.

Preheat your oven to 350°F (175°C) to ensure it’s ready for the cake batter.

Step 2: Mix the Cake Batter

In a large bowl, combine the white cake mix with the strawberry Jell-O mix.

Stir in the vegetable oil, beaten eggs, thawed frozen strawberries, and strawberry juice until the mixture is smooth and well-blended.

This will create a flavorful strawberry cake base.

Step 3: Divide and Bake the Cake

Divide the batter evenly among the prepared cake pans to ensure even baking.

Place the pans in the preheated oven and bake for 15-20 minutes.

Check for doneness by inserting a toothpick into the center of the cakes; it should come out clean when the cakes are ready.

Step 4: Cool the Cake Layers

Once baked, remove the cakes from the oven and place them on a wire rack to cool completely.

This step is important to prevent the frosting from melting when applied.

Step 5: Prepare the Frosting

In a mixing bowl, beat together the confectioners’ sugar, butter, and more thawed frozen strawberries until the mixture is smooth and creamy.

The strawberries will add a lovely pink hue and fresh flavor to your frosting.

Step 6: Assemble and Frost the Cake

Once the cake layers have completely cooled, spread the prepared frosting generously over the top of one layer and stack the next layer on top.

Continue frosting the sides and top of the cake evenly.

Enjoy your scrumptiously delicious strawberry cake!