Strawberry Glaze Cake Recipe

The afternoon sun of that spring day was warm, and all I wanted was a dessert that matched its glow—fresh, fruity, and not too fussy. A box of cake mix and a bowl of strawberries were all it took to spark an idea that felt both effortless and joyful. After a bit of tinkering and pouring with intention, this Strawberry Glaze Cake came to life.

It’s one of those bakes that looks like you spent hours making it, but it’s surprisingly easy. I still remember the smell that filled the kitchen—warm, sweet, and just a little buttery. That strawberry glaze, drizzled while the cake was still warm, slowly melting into the soft sponge—it was the finishing touch that made the whole thing feel homemade, from-scratch, and full of love.

Friends asked for the recipe before they finished their first slice. It’s now my go-to for spring gatherings, brunches, and those simple evenings when you want dessert but don’t want a mess. It hits that sweet spot between nostalgia and crowd-pleaser, and honestly, I wouldn’t change a thing.

Short Description

This Strawberry Glaze Cake combines the ease of a boxed mix with fresh berries and a silky strawberry glaze. It’s soft, moist, and loaded with real strawberry flavor—perfect for gatherings, picnics, or weeknight desserts.

Key Ingredients

For the Cake:

• 1 box strawberry cake mix
• 1 cup milk
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup mashed strawberries
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 1/2 cup fresh strawberries, pureed
• 1 tablespoon melted butter
• 1/2 teaspoon vanilla extract
• Pinch of salt

Tools Needed

• Mixing bowls
• Hand or stand mixer
• 9×13-inch baking dish or two 8-inch round pans
• Wire rack
• Whisk
• Spatula

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round pans to prevent sticking.

Step 2: Make the Cake Batter
In a large bowl, combine the cake mix, milk, oil, eggs, mashed strawberries, and vanilla. Beat on medium speed for 2–3 minutes until the batter is smooth and slightly fluffy.

Step 3: Bake the Cake
Pour the batter evenly into your prepared pan(s). Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Prepare the Glaze
While the cake bakes, whisk powdered sugar, pureed strawberries, melted butter, vanilla, and a pinch of salt in a bowl until smooth and pourable.

Step 5: Cool and Glaze the Cake
Let the cake cool in the pan for 10 minutes. Remove and place it on a wire rack. While still warm, pour the glaze over the top, letting it drip down the sides naturally.

Why You’ll Love This Recipe

– Easy to make with minimal prep

– Visually stunning with a glossy pink glaze

– Great for all seasons—especially spring and summer

– Kid-friendly and potluck-approved

– Customizable with fun variations

Mistakes to Avoid & Solutions

Using cold ingredients
Always bring milk and eggs to room temperature. Cold ingredients can lead to uneven texture.

Overmixing the batter
Mix just until smooth—overmixing can make the cake dense.

Pouring glaze too early or too late
If the cake’s too hot, the glaze melts into the cake completely. If it’s too cool, the glaze won’t cling. Glaze when the cake is slightly warm.

Not pureeing strawberries well for the glaze
Chunks can clog your drizzle. Blend until completely smooth for the best consistency.

Skipping the grease and flour step
Even nonstick pans benefit from a light coat of butter and flour to ensure a clean release.

Serving and Pairing Suggestions

– Slice and serve as-is for a casual treat

– Top with whipped cream and fresh strawberries for added flair

– Pair with lemonade or a glass of rosé for a summer dessert

– Serve alongside vanilla ice cream for a more decadent bite

– Ideal for brunch spreads, baby showers, or Easter tables

Storage and Reheating Tips

To Store: Keep leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5.

To Freeze: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature.

To Reheat: Warm a slice in the microwave for 10–15 seconds to refresh the texture and revive the flavor.

FAQs

1. Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well to avoid excess moisture in the batter or glaze.

2. Can I make this cake a day ahead?
Absolutely. It actually tastes better the next day as the flavors settle and the glaze absorbs more.

3. What if I don’t have strawberry cake mix?
Use vanilla or white cake mix and add a few drops of strawberry extract or more mashed berries.

4. Can I double this recipe?
Yes, just use a larger baking dish (or two) and adjust the baking time as needed—check doneness with a toothpick.

5. Can I skip the glaze?
You could, but the glaze adds flavor and moisture. If you want less sugar, drizzle lightly or use plain whipped cream instead.

Tips & Tricks

– Mash strawberries with a fork if you like texture, or blend them for a smoother finish.

– Line your pan with parchment for easy removal and cleaner edges.

– For a deeper flavor, add 1–2 tablespoons of strawberry jam to the glaze.

– Chill the cake briefly before slicing for neater pieces.

– Sprinkle crushed freeze-dried strawberries on top of the glaze for crunch and color.

Recipe Variations

Strawberry Lemon Glaze Cake
Swap the vanilla extract in both the batter and glaze with lemon extract. Add 1 tsp lemon zest to the batter. It adds a citrusy tang that brightens the strawberry.

Chocolate Strawberry Cake
Use a chocolate cake mix instead of strawberry. Keep the same glaze—like chocolate-dipped strawberries in cake form.

Strawberry Shortcake Style
Bake the cake in round pans. Once cooled, slice in half horizontally and layer with whipped cream and sliced strawberries between and on top.

Dairy-Free Version
Substitute almond or oat milk for regular milk, use plant-based butter in the glaze, and ensure your cake mix is dairy-free.

Mini Bundt Cakes
Pour batter into greased mini Bundt pans. Bake 18–22 minutes. Glaze each individually for cute, single-serve desserts.

Final Thoughts

The fresh strawberries baked right into the batter give this cake a soft, fruity richness that boxed cake alone can’t deliver. And that glossy pink glaze? It brings the whole thing to life with just the right touch of sweetness.

It’s the kind of recipe that’s low-effort but high-reward, making you feel like a rockstar baker with half the usual mess. It’s elegant enough for special occasions but easy enough for a weeknight win.

Honestly, it’s become one of those staples that I return to again and again—because it never lets me down. And if you’re looking for something to brighten someone’s day—or your own—this cake is a sweet place to start.