If you’re craving something bright, fruity, and unbelievably soft, this moist strawberry glaze cake will instantly become your go-to. I’ve tested it dozens of times in my kitchen and let me tell you, the combination of sweet strawberry cake and glossy glaze is pure magic. Whether you’re baking for a party or just treating yourself, this cake delivers flavor and texture in every bite.
Most strawberry cakes tend to dry out or taste too artificial. But with the right tweaks real mashed strawberries, full-fat milk, and my signature silky glaze we take it to a new level. You’ll be surprised how easy it is, even if you’ve never baked before.
Ingredients for the Moist Strawberry Glaze Cake
For the Cake:
- 1 box strawberry cake mix (standard 15.25 oz)
- 1 cup whole milk (instead of water, for richness)
- ½ cup vegetable oil
- 3 large eggs
- ½ cup mashed ripe strawberries (fresh or thawed frozen)
- 1 teaspoon vanilla extract
For the Strawberry Glaze:
- 1 cup powdered sugar, sifted
- 2 tablespoons strawberry puree (blended fresh strawberries)
- 1 tablespoon milk (adjust as needed for consistency)
- 1 teaspoon lemon juice (to brighten the flavor)
- Pinch of salt
How to Make the Cake from Scratch
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line it with parchment paper if you prefer clean edges when lifting.
- Let your eggs come to room temperature for better incorporation this always improves cake texture.
Step 2: Combine the Batter
- In a large mixing bowl, pour in the cake mix. Add the milk, oil, and eggs. Using a hand mixer or stand mixer, beat on low speed for 30 seconds to combine.
- Increase speed to medium and beat for 2 full minutes, scraping down the sides as needed.
- Add mashed strawberries and vanilla extract. Fold them in gently using a spatula until evenly incorporated. The batter should be smooth, pink, and slightly thick.
Step 3: Bake the Cake
- Pour the batter into the prepared pan and smooth out the top using an offset spatula.
- Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking the key to a moist strawberry glaze cake is timing!
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
How to Make the Silky Strawberry Glaze
Step 4: Prepare the Glaze
- In a small bowl, whisk together the powdered sugar and strawberry puree. The puree should be smooth and strained of seeds for the best texture.
- Add the milk and lemon juice. Whisk until the mixture is glossy and thick, but pourable. If it’s too thick, add ½ teaspoon of milk at a time until the desired consistency is reached.
- Finish with a tiny pinch of salt this enhances the strawberry flavor and cuts the sweetness slightly.
Step 5: Glaze the Cake
- Make sure the cake is fully cooled before glazing this prevents melting or absorption.
- Place the cake on a wire rack with a tray or parchment underneath to catch drips.
- Use a spoon or small pitcher to slowly drizzle the glaze across the surface of the cake, letting it gently run over the sides. Don’t rush smooth, thick ribbons are what give it that bakery-quality finish.
You can leave the glaze as a thin layer or let it pool for a thicker, more indulgent topping. I prefer a generous pour it adds moisture with every bite.
Pro Tips for the Perfect Moist Strawberry Glaze Cake
- Use fresh strawberries: Frozen works in a pinch, but fresh gives the glaze a deeper natural color and better taste. For the cake, mashing overripe strawberries makes the texture more tender.
- Milk instead of water: Replacing water with whole milk in the batter gives you a softer crumb and richer taste. Don’t skip this trick!
- Room temperature eggs: Cold eggs can shock the batter and prevent it from emulsifying well. Let them sit out for 30 minutes before use.
- Add chopped strawberries (optional): If you want fruit bites inside, fold in ⅓ cup of finely chopped fresh strawberries just before baking. Dust them lightly with flour first to prevent sinking.
- Double the glaze: For ultra-drippy cake squares like in the image, make 1.5x the glaze recipe and let it settle for 5 minutes before pouring a second layer.
Serving Suggestions and Variations
This moist strawberry glaze cake is a standout on its own, but here are some extra ways I like to serve it:
- Top with whipped cream: Add a fluffy swirl of whipped cream and a whole strawberry for a bakery-style presentation.
- Chill before slicing: For neater cuts and a firmer texture, refrigerate the glazed cake for 30-60 minutes before serving.
- Strawberry shortcake twist: Slice the cake in half horizontally and layer with whipped cream and sliced strawberries before glazing.
- Make cupcakes: This batter also works perfectly in cupcake form just reduce bake time to 18-20 minutes.
The final result is a strawberry lover’s dream moist, colorful, and topped with a glossy pink glaze that feels straight out of a dessert café. Best of all, it’s completely doable at home without any fancy tools or skills.
Frequently Asked Questions About Moist Strawberry Glaze Cake
Can I make this cake without a boxed mix?
Yes! If you prefer to go fully homemade, substitute the box mix with a simple base: 2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, and 1 cup sugar. You’ll still use the same wet ingredients and mashed strawberries to keep it moist and flavorful.
How do I store the strawberry glaze cake?
This cake stores beautifully. Cover it tightly and refrigerate for up to 5 days. The glaze sets even better after a day, and the flavor deepens as it sits. Bring to room temperature before serving for the best texture.
Can I freeze the glazed cake?
Absolutely. Let the cake and glaze fully set first, then wrap slices in parchment and foil or place in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for 1-2 hours before enjoying.
Why is my glaze too runny or too thick?
Strawberry moisture can vary. If your glaze is too runny, add more powdered sugar a tablespoon at a time. If it’s too thick, loosen with milk or more puree in ½ teaspoon increments until it flows smoothly.
Can I use this glaze on other desserts?
Definitely! This glossy strawberry glaze works wonderfully on pound cakes, bundt cakes, cupcakes, or even over vanilla ice cream. It’s a simple way to upgrade any sweet treat with a fruity finish.
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