New this month
Get the Allrecipes magazine just $5!

Strawberry Dream Cake II


"A recipe from my coworker, Debra. A delicious cake that is better the second day."
Added to shopping list. Go to shopping list.


6 h servings 786 cals
Original recipe yields 12 servings (1 9-inch layer cake)


  • Calories:
  • 786 kcal
  • 39%
  • Fat:
  • 48.1 g
  • 74%
  • Carbs:
  • 85g
  • 27%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
  2. In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in the coconut and pecans. Pour cake batter into the prepared pans.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To make the Strawberry Cream Cheese Frosting: Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth. Blend in the confectioners' sugar and drained strawberries. Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans.
  5. Frost cake between layers, on top and sides. Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 72
  1. 80 Ratings

Most helpful positive review

Fantastic Cake. Followed the directions to the tee for the cake. Superb! Be very careful however on draining the strawberries for the frosting. I did not drain them enough and my frosting was a...

Most helpful critical review

I did not care for this recipe.

Most helpful
Most positive
Least positive

Fantastic Cake. Followed the directions to the tee for the cake. Superb! Be very careful however on draining the strawberries for the frosting. I did not drain them enough and my frosting was a...

Wonderful!!! I will make this again and again and again, I made the cake to the T, however, I made my own version of the cream cheese frosting, I pureed the strawberries and put them in a coffe...

Great cake!!! Brought it to work and it was a huge hit. Only thing I would change is putting frosting in refrigerator to firm up before frosting layers of cake. I found that the frosting was t...

EXCELLENT - very easy to make and a family favorite!! *** Note: I was given this recipe in 1991; not sure when the cake mix dr. published it in her book.

Absolutely awesome! I did use frozen strawberries and they made the frosting a little to runny. I'd make this again but use the fresh strawberries that the recipe calls for. Otherwise this cake ...

This was yummy - very moist even after being refrigerated for a few days. I used the White Chocolate Frosting recipe from Strawberry Dream Cake I.

I made this cake for my husband's birthday, he said it was the best strawberry cake he had ever eaten-did not last long here. Thanks for the recipe. It will be used many times here.

this cake is very very moist and the taste is delicious. i will make this cake again and again. as a matter of fact, i will make this cake for memorial day in about 2 weeks. i think it is bes...

I used 1/3 c strawberry yogurt instead of the oil and it was still super-moist. And much healthier. Very tasty and made an excellent layer cake with strawberry filling. I just used whipped cream...