A Strawberry Jello Cake is an easy cake made with strawberry-flavored gelatin mixed directly into the batter. It's called a "Jello Cake" because the gelatin used is often the popular brand Jell-O.
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The gelatin gives the cake its bright pink color, extra moisture, and sweet strawberry flavor throughout.
This Strawberry Jello Cake recipe is reliable and easy to make, inspired by the Brazilian Bolo de Gelatina de Morango. It's a soft, moist strawberry-flavored cake made with strawberry gelatin, which gives it both its color and flavor.
The cake is finished with a warm white brigadeiro frosting (brigadeiro de leite ninho). It's a delicious, crowd-pleasing dessert perfect for birthdays, gatherings, and any occasion.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Eggs: add structure, moisture, and help the cake rise.
- Sugar: sweetens the cake and creates a light, fluffy texture.
- Oil: keeps the cake moist, soft, and tender.
- Water: adds moisture and helps dissolve the strawberry gelatin.
- Strawberry-Flavored Gelatin: provides vibrant color and enhances strawberry flavor; it can be substituted with your favorite gelatin flavor.
- All-purpose Flour: provides structure while remaining soft.
- Baking Powder: helps the cake rise and become fluffy.
- Sweetened Condensed Milk (frosting): creates a creamy, sweet base.
- Heavy Cream (frosting): adds richness and keeps the frosting smooth and pourable.
- Leche Nido / Powdered Milk (frosting): deepens the milky flavor and gives the frosting a brigadeiro-style finish.
How to Make Strawberry Jello Cake
Note: Full instructions are provided in the recipe card below.
- For the Pastel de Fresa, in a large mixing bowl, add 3 eggs and beat for 1 minute. Add the 230g sugar, 110 ml oil (or the same amount of softened butter or margarine), and vanilla extract, and beat for 1 minute.
- Add 210 ml water, 1 box strawberry-flavored gelatin, 270 g all-purpose flour, and 1-11/2 tablespoons baking powder. Mix gently with a whisk, then beat for 1 minute.
- Pour the batter into a greased and floured 9-inch (22 cm × 9 cm) Bundt cake pan. Bake in a preheated 350°F (180°C) oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow the cake to cool until just warm, then unmold onto a serving plate.
- Cobertura de Leche Ninho: In a medium saucepan, combine 396 g of sweetened condensed milk, 200 g of heavy cream, and 25 g of powdered milk. Cook over medium heat, whisking constantly, until the mixture thickens to a creamy, soft-brigadeiro consistency, about 10 minutes.
- Use the frosting while it is still warm, as it spreads more smoothly at this stage. Pour the warm frosting over the cake, allowing it to drip naturally down the sides. Pour the remaining frosting into the center of the cake. Sprinkle with powdered milk.
Hint: The frosting should be used while still warm. If it cools too much, it will thicken and become harder to spread. Pour it warm so it drips smoothly over the cake.
Storage, Make Ahead, & Freezing
Storage: Keep the cake covered and refrigerated. It stays fresh for up to 3 days. The frosting will firm up slightly in the fridge, but it remains creamy.
Make Ahead: You can bake the cake 1 day in advance. Store it unfrosted, tightly wrapped, then add the warm frosting right before serving for the best texture.
Freezing: Freeze the baked, unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap, then foil. Thaw overnight in the refrigerator, then frost with brigadeiro de leite ninho before serving. Avoid freezing the frosting, as its texture changes once thawed.
Camila's Tips & Variations
• Beat well: Beat the eggs, sugar, and oil for 1 minute each for a soft, fluffy texture.
• Mix gently: Lightly fold the dry ingredients before beating to avoid splashing.
• Use room-temperature water: Helps the gelatin dissolve evenly for better color and flavor.
• Don't overbake: Check at 45 minutes; overbaking dries the cake.
• Use the frosting warm: It spreads smoothly when warm and thickens as it cools.
• Let it drip: Gently shake the cake so the warm frosting flows naturally.
• Add extra frosting to the center: Makes the cake creamier and more appealing.
Frequently Asked Questions
Can I use another gelatin flavor?
Yes. You can substitute the strawberry gelatin with any flavor you like-just choose one that pairs well with the milk frosting.
Does the frosting thicken after cooling?
Yes. The white brigadeiro frosting thickens as it cools. Pour it warm so it spreads smoothly.
Can I use milk instead of water?
Water works best for dissolving the gelatin evenly, but milk can be used for a slightly richer flavor.
❤️ Love this Gelatin Cake?
Wait until you try our homemade strawberry cake with rich strawberry cream cheese frosting!
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Recipe
Strawberry Jello Cake
Equipment
Ingredients
- 270 g all-purpose flour
- 3 oz (85g/1 box) strawberry-flavored gelatin (traditional, zero, or diet)
- 22 g (1-½ tablespoons) baking powder
- 3 large eggs
- 230 g sugar
- 110 ml avocado oil or any neutral-flavored oil (or the same amount of softened unsalted butter or margarine)
- 210 ml water
- 15 ml vanilla extract
Frosting
- 396 g (1 can) sweetened condensed milk
- 200 g heavy cream
- 25 g Nido powdered milk
For Decoration
- Powdered milk
Instructions
- For the Pastel de Fresa, in a large mixing bowl, add 3 eggs and beat for 1 minute. Add the 230g sugar, 110 ml oil (or the same amount of softened butter or margarine), and vanilla extract, and beat for 1 minute.
- Add 210 ml water, 1 box strawberry-flavored gelatin, 270 g all-purpose flour, and 1-11/2 tablespoons baking powder. Mix gently with a whisk, then beat for 1 minute.
- Pour the batter into a greased and floured 9-inch (22 cm × 9 cm) Bundt cake pan. Bake in a preheated 350°F (180°C) oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- Allow the cake to cool until just warm, then unmold onto a serving plate.
- Cobertura de Leche Ninho: In a medium saucepan, combine 396 g of sweetened condensed milk, 200 g of heavy cream, and 25 g of powdered milk.
- Cook over medium heat, whisking constantly, until the mixture thickens to a creamy, soft-brigadeiro consistency, about 10 minutes.
- Use the frosting while it is still warm, as it spreads more smoothly at this stage. Pour the warm frosting over the cake, allowing it to drip naturally down the sides.
- Pour the remaining frosting into the center of the cake. Sprinkle with powdered milk.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
