Pink Velvet Strawberry Cherry Cake
A soft, cold old-fashioned refrigerator cake filled with sweet strawberry flavor, little bites of cherry throughout, fluffy frosting, and a sprinkle of coconut on top. This easy vintage-style dessert starts with a simple strawberry cake mix and turns into one of those comforting cakes people quietly go back for seconds of.
Perfect for spring gatherings, summer cookouts, church potlucks, holidays, baby showers, or simply keeping something sweet in the refrigerator for your family.
Why You’ll Love This Cake
- Starts with easy pantry ingredients
- Incredibly moist and soft after chilling
- Beautiful pink vintage-style dessert
- Budget-friendly and simple to make
- Perfect make-ahead dessert
- Tastes even better the next day
- Cozy nostalgic flavor that reminds people of old-fashioned refrigerator cakes
Storage
Store covered in the refrigerator for up to 4 days.
This cake tastes even better the second day after the flavors have had time to blend together.
Optional Variations
Add Coconut to the Batter
Stir 1/2 cup sweetened coconut into the cake batter for extra texture.
Make It More Homemade
Use homemade whipped cream frosting instead of store-bought frosting.
Add Fresh Strawberries
Top with sliced fresh strawberries before serving.
Toast the Coconut
Bake coconut at 325°F for 5–8 minutes until lightly golden for a richer flavor.
Frequently Asked Questions
Can I use all pineapple juice instead of water?
It’s best to only replace half the water with pineapple juice. Using all pineapple juice can make the cake too dense or gummy.
Do I remove the cake from the pan before poking holes?
No. Leave the cake in the baking pan for the entire process.
Can I make this cake ahead of time?
Yes. In fact, this cake is best made the day before serving.
Can I freeze this cake?
Yes, although the gelatin texture may change slightly after thawing.
Pink Velvet Strawberry Cherry Cake
Ingredients
Method
- Preheat oven according to cake mix directions. Grease a 9×13 baking pan.
- Drain maraschino cherries well and pat dry with paper towels. Chop cherries into small pieces and toss with flour.
- In a large bowl combine strawberry cake mix, eggs, oil, 1/2 cup pineapple juice, and 1/2 cup water according to package directions. Add almond extract if using. Mix until smooth.
- Fold chopped cherries gently into batter.
- Pour batter into prepared baking pan and bake according to package directions until center is set and a toothpick inserted into center comes out mostly clean.
- Allow cake to cool in pan for 10–15 minutes.
- Using the handle of a wooden spoon or a thick straw, poke holes all over the cake.
- In a bowl whisk together strawberry gelatin and boiling water until completely dissolved. Stir in cold water.
- Slowly pour gelatin mixture evenly over cake.
- Refrigerate cake for at least 4 hours or overnight.
- In a bowl stir together white frosting and maraschino cherry juice until pale pink.
- Spread frosting over chilled cake.
- Sprinkle sweetened coconut over top and garnish with extra cherries and strawberries if desired.
- Serve cold.
Notes
There’s something comforting about simple vintage-style desserts like this. A soft strawberry cake, cold from the refrigerator, topped with cherries and coconut, feels like something you would find at a family reunion, church supper, or sitting quietly in Grandma’s refrigerator waiting after Sunday dinner.
Sometimes the simplest pantry desserts become the ones people remember most.
