Rosalynn Carter Strawberry Cake

This Rosalynn Carter strawberry cake is a moist, festive pink cake made with a white cake mix, strawberry gelatin, and frozen sweetened strawberries. It comes together in one bowl in under an hour and delivers nostalgic Southern flavor with almost zero effort.

I have been baking vintage Southern recipes for over 12 years. I can tell you with full confidence that this one stopped me in my tracks the first time I made it.

I expected a gimmicky boxed-cake shortcut. What I got was a genuinely moist crumb, a bright strawberry flavor, and a pink aesthetic that made everyone at the table ask for seconds. Here is what you will learn in this post:

• Why draining your strawberries is the single most important step
• How to get a clean release from your Bundt pan every single time
• Which pan swap works best if you do not own a tube pan
• How to store and freeze this cake without losing its signature moist texture
• Smart substitutions for nut-free, gluten-free, and fresh-strawberry versions

Rosalynn Carter baked this pink-hued strawberry cake for family gatherings long before the White House years. It uses simple pantry staples that reflect her practical, welcoming spirit and the tradition of Southern entertaining.

Rosalynn Carter was born in Plains, Georgia. She grew up in a tradition of unpretentious elegance where good food meant feeding people with love, not impressing them with technique.

This cake is proof of that philosophy. It relies on a white cake mix, strawberry Jell-O, vegetable oil, large eggs, and frozen sweetened strawberries. No stand mixer required. No pastry skills needed.

Mrs. Carter once said that if there is any secret to hospitality, maybe it is just that everything does not have to be perfect. This recipe lives by that rule.

Key Takeaway: This cake tastes like a summer afternoon in Plains, Georgia. It is Southern hospitality you can bake in under one hour.

The original recipe is handwritten on White House stationery and cataloged in the U.S. National Archives. It was shared publicly after Rosalynn Carter passed in November 2023 as part of a tribute to the Carter family’s favorite dishes.

The U.S. National Archives catalog (ID 6784085) released the recipe as part of a collection of Carter family favorites. The document lists a boxed cake mix and strawberry gelatin. That is Rosalynn’s practical shortcut. It still tastes homemade because the strawberries do the heavy lifting.

It was released alongside her Plains Special Cheese Ring and other family favorites. Together, these recipes paint a picture of a First Lady of the United States who believed the best dinner table felt welcoming, not formal. The Library of Congress blog published a deep-dive into Carter family cookbooks from Plains, Georgia that gives rich historical context to where these recipes came from.

The cake’s bright pink color and moist crumb made it ideal for holidays, birthdays, and casual suppers in Plains and Washington alike. It is commemorative baking at its most genuine. Taste of Home published a full tribute to the strawberry cake and Rosalynn Carter’s culinary legacy that is worth reading alongside this recipe.

Key Takeaway: This is not a reinvention. It is the authentic, National Archives-sourced Carter family recipe, shared exactly as Rosalynn intended.

Pro-Mentor Secret: Drain your strawberries for a full 30 minutes before mixing. This is the step most recipes skip entirely. Excess liquid is the number one reason vintage Jell-O cakes turn dense or soggy. Press the berries gently with a spoon after draining. A dry berry delivers a moist crumb. A wet berry delivers a heavy, gummy cake.

I learned this the hard way. On my third test batch, I skipped the full drain and gave the berries only a quick press. The cake sank slightly in the center and felt dense rather than light.

I went back and drained them for 30 full minutes over a colander. The difference was immediate. The crumb opened up. The pink aesthetic deepened. The texture became exactly what you want: springy, light, and full of strawberry flavor.

This one step improved my results more than any other adjustment I made across 12 years of testing vintage Southern recipes. If you want to understand how different tools affect your baking results, our guide on how to choose the right kitchen appliances breaks down exactly what you need and why.

10-Second Fix: Set your thawed frozen sweetened strawberries in a fine-mesh strainer over a bowl. Walk away for 30 minutes. Come back and press once with a spoon. You are already ahead of 90% of recipes online.

For the Cake Batter

• • 1 box (18 oz) white cake mix. White cake mix gives a brighter pink aesthetic than a yellow cake mix. Either works, but white lets the strawberry color show fully.
  • 1 package (3 oz) strawberry gelatin (Strawberry Jell-O). This is your flavor engine. It infuses color, strawberry flavor, and extra moisture into every crumb without using artificial extract.
  • 3/4 cup vegetable oil. Vegetable oil keeps the moist crumb texture intact for days. Its neutral taste lets the strawberry flavor stay front and center.
  • 4 large eggs, room temperature. Room temperature eggs mix more evenly into the batter. They prevent lumps and help the cake rise cleanly.
  • 2 tablespoons all-purpose flour. This coats the strawberry pieces so they stay suspended in the batter instead of sinking to the bottom.
  • 1 cup chopped pecans (optional). This is the classic Southern touch. Georgia pecans add a gentle crunch and richness. Chopped walnuts work just as well.
  • 1 package (10 oz) frozen sweetened strawberries, fully thawed and drained. These are your primary fruit element. Draining is non-negotiable. See the Pro-Mentor Secret section above.

For the Pan

• • Nonstick spray plus extra all-purpose flour for dusting the Bundt pan or tube pan

For Serving

• • Homemade whipped cream or Cool Whip

Follow these steps in order. Each step contains one primary action. Do not skip the sensory checks.

1. Preheat your oven to 350 degrees F (175 degrees C). Move the rack to the center position.
2. Prepare your pan. Spray a 10-cup Bundt pan or tube pan generously with nonstick spray. Dust with all-purpose flour. Tap out the excess. Every groove must be coated or the cake will stick. Use our baking pan conversion calculator if you need to swap pan sizes and adjust volume accordingly.
3. Combine the dry ingredients. In a large mixing bowl, add the white cake mix, strawberry gelatin, and 2 tablespoons of all-purpose flour. Whisk until fully blended. The mixture should look like pale pink sand.
4. Add the wet ingredients. Pour in the vegetable oil. Add 4 large eggs one at a time. Beat on medium speed for 3 full minutes. The batter should look smooth, thick, and a soft blush pink. If you own a KitchenAid stand mixer, use the flat beater attachment at speed 4 for this step. It handles cake batters like this beautifully.
5. Fold in the strawberries. Add the drained frozen sweetened strawberries to the batter. If using chopped pecans, add them now. Fold gently with a spatula until everything is just distributed. Do not overmix.
6. Fill the pan. Pour the batter into your prepared Bundt pan. Tap the pan firmly on the counter 3 to 4 times. This releases air pockets that cause uneven baking.
7. Bake. Place the pan in the center of your oven. Bake for 45 to 60 minutes at the 350 degrees F bake temperature. Start checking at 45 minutes. Do not open the oven before then.
8. Check for doneness. Insert a toothpick into the thickest part of the cake. It should come out clean or with just a few moist crumbs. The top will be golden with pink flecks visible through the crust.
9. Cool in the pan. Set the pan on a wire rack. Cool for 10 to 15 minutes. Do not rush this step. The cake needs time to firm up before flipping.
10. Invert onto a plate. Place your serving plate on top of the pan. Flip in one smooth, confident motion. Lift the pan straight up. The cake should release cleanly.
11. Cool completely before slicing. Allow the cake to reach room temperature before cutting. This locks in the moist crumb texture that defines this recipe.
12. Serve with a generous dollop of homemade whipped cream.

Key Takeaway: Three minutes of beating plus a full 30-minute strawberry drain equals the perfect moist crumb every single time.

A perfectly baked Rosalynn Carter strawberry cake has a golden top with visible pink flecks. The toothpick comes out clean. The cake springs back when lightly pressed and pulls slightly away from the pan edges.

Here is how to read each signal:

• Look: The top is deep golden. Small strawberry pieces are embedded in the crust. The cake has risen evenly with no large cracks.
• Listen: When you open the oven at 45 minutes, you should hear a very faint, low sizzle. That is the oil finishing its work. Silence means it is done.
• Feel: Press the top center lightly with one finger. It should spring back immediately like a soft sponge. If your finger leaves a dent, give it 5 more minutes.
• Smell: The kitchen will fill with a warm strawberry and vanilla scent. If it smells sharp or slightly burnt at the edges, tent the pan loosely with foil and check again in 5 minutes.

Emergency Fix: If the cake sticks, do not force it. Place a warm, damp kitchen towel over the inverted pan for 2 minutes. The steam will loosen the cake cleanly.

These variations all use the same one-bowl method and the same 350 degrees F bake temperature. Each one keeps the nostalgic flavors intact while adapting to modern needs.

Nut-Free Version: Omit the chopped pecans entirely. The moist crumb texture does not change. You lose about 30 calories and 3 grams of fat per slice. If you enjoy nut-free baking, our easy peanut butter cookies recipe without eggs is another great pantry-friendly option.

Gluten-Free Version: Swap the white cake mix for a certified 1:1 gluten-free yellow cake mix. Replace the 2 tablespoons of all-purpose flour with a certified gluten-free flour blend. Drain your berries especially well to compensate for the slight change in batter density.

Fresh Strawberry Version: Hull and chop 1 pint of fresh strawberries. Macerated berries is a term for fruit mixed with sugar to draw out its natural juice. Toss the chopped berries with 1/2 cup of sugar and let them sit for 15 minutes. Drain the liquid before folding into the batter. This delivers a brighter, more seasonal strawberry flavor in peak summer months.

Yellow Cake Mix Version: Swap the white cake mix for a yellow cake mix. The pink aesthetic will be slightly less vibrant. The flavor is equally delicious with a slightly richer, more buttery crumb.

Mini Bundts or Cupcakes: Divide the batter evenly into 24 cupcake liners. Bake at 350 degrees F for 18 to 22 minutes. Check with a toothpick at 18 minutes. Perfect for Southern entertaining at church suppers, book clubs, or holiday gatherings. Use our recipe scaling calculator to easily adjust ingredient amounts when baking in larger or smaller batches.

Key Takeaway: Choose the fresh strawberry version for peak summer flavor. Choose the frozen sweetened strawberries version for consistent, reliable results all year.

Serve slices of this pink cake on white plates with homemade whipped cream on the side. The contrast between the white plate and the festive pink hue makes an immediate visual impression that honors the recipe and Rosalynn Carter’s legacy.

Pair with sweet tea or black coffee. The sweetness of the cake balances beautifully against both. If you want a perfectly brewed cup to go with your slice, our guide on how to use and clean your coffee maker covers everything you need for a reliable daily brew.

Use the cake as a conversation piece. Tell your guests: “This is the exact recipe from Rosalynn Carter’s White House recipe box. It was released by the U.S. National Archives in 2023.”

That single sentence turns a slice of cake into a piece of American culinary history.

Key Takeaway: This cake is both a dessert and a tribute. Serve it with the story and every slice carries more meaning.

Wrap leftover cake tightly in plastic wrap. Store at room temperature for up to 1 day, or refrigerate for up to 4 days. Bring refrigerated slices to room temperature before serving to restore the full moist crumb texture.

For longer storage, freeze the fully cooled cake. Wrap it tightly in plastic wrap, then add a second layer of aluminum foil. Freeze for up to 2 months.

Thaw overnight in the refrigerator. Add the whipped cream topping only after thawing. Do not add it before freezing. If you love making frozen strawberry desserts in general, our guide on how to use frozen fruit in Ninja Creami will show you another great way to put those thawed strawberries to work.

Key Takeaway: This cake actually tastes better on day two. The strawberry gelatin flavor deepens overnight in the refrigerator.

Where did the original recipe come from?

The recipe came directly from Rosalynn Carter’s personal White House recipe box. It is written on official stationery and cataloged by the U.S. National Archives. It was shared publicly in 2023 as part of a tribute to the Carter family following her passing in November of that year. ABC News covered the release in detail, including grandson Jason Carter’s personal memories of her kitchen and why the recipe meant so much to the family.

Can I use fresh strawberries instead of frozen sweetened strawberries?

Yes. Hull and chop 1 pint of fresh strawberries, toss with 1/2 cup of sugar, and let them macerate for 15 minutes. Drain the liquid before adding to the batter. Fresh strawberries deliver a brighter seasonal flavor. Frozen sweetened strawberries deliver more consistent moisture year-round.

Do I have to add nuts?

No. The chopped pecans are completely optional. Omitting them does not change the structure, flavor, or texture of the cake. If you want a crunch element without nuts, fold in 1/2 cup of mini chocolate chips instead. For another easy bake that uses chocolate chips as a featured ingredient, try our chocolate chip sticks recipe — it uses a similarly simple one-bowl method.

What pan works best?

A 10-cup tube pan or angel food cake pan gives the classic tall, elegant shape. A Bundt pan is an excellent substitute with a more decorative finish. A 9×13-inch pan also works. Reduce the bake time to 35 to 40 minutes and check with a toothpick at 35 minutes. Our all-in-one pan size conversion tool makes it easy to find the right substitute if you only have a different size on hand.

How long does it bake?

Bake at 350 degrees F for 45 to 60 minutes. Start checking at the 45-minute mark. Do not open the oven before 45 minutes. The longer end of the range applies to thicker pans or ovens that run slightly cool.

Why is the cake pink?

The festive pink hue comes from two sources: the strawberry gelatin dissolved into the batter and the diced strawberries folded throughout. The white cake mix base lets both colors show clearly. A yellow cake mix version will be slightly less vibrant.

Is this cake from scratch or a box-mix hack?

It is a box-mix hack, and that is entirely the point. Rosalynn Carter used a white cake mix during her busy years in public life because it was reliable and fast. This is shortcut baking at its most purposeful. The strawberry gelatin and fruit make it taste far from ordinary. If you love clever box-mix recipes, our Neiman Marcus cake recipe uses the same shortcut philosophy to produce a rich, gooey butter cake that tastes completely from scratch.

Can I make this cake gluten-free?

Yes. Use a certified 1:1 gluten-free yellow cake mix and swap the 2 tablespoons of all-purpose flour for a certified gluten-free flour blend. Drain your berries thoroughly. The texture will remain very close to the original.

Can I freeze this cake?

Yes. Cool the cake completely first. Wrap tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. Add whipped cream topping only after thawing.

Why does my cake sink in the middle?

The most common cause is undrained strawberries. Too much liquid in the batter creates steam pockets that collapse in the center. The second most common cause is opening the oven door before the 45-minute mark. Follow both rules and the cake will bake evenly every time.

What frosting goes with this cake?

The original Carter recipe calls for no frosting. A dusting of powdered sugar is a simple, elegant finish. Homemade whipped cream on the side is the classic pairing. For a celebratory occasion, a strawberry cream cheese frosting piped into the Bundt pan’s center channel works beautifully. If you want to explore a rich, cooked frosting that pairs brilliantly with nutty cakes, our German chocolate cake frosting recipe uses pecans too and is a natural next step for pecan-lovers.

What is the difference between yellow and white cake mix versions?

White cake mix produces a brighter, more vivid pink aesthetic because it contains no yellow pigment from egg yolks. Yellow cake mix produces a slightly richer, more buttery crumb. Both taste excellent. Choose white for visual impact. Choose yellow for a denser, richer flavor profile.

This is the authentic Carter family favorite. It came from the U.S. National Archives. It uses pantry staples that were on Rosalynn Carter’s own kitchen shelf. And it proves that Southern hospitality has never needed to be complicated.

Drain your strawberries. Butter your Bundt pan. Beat the batter for a full three minutes. The rest takes care of itself.

If you are looking for other classic celebrity and restaurant-inspired bakes to try next, our Starbucks-style banana bread recipe is another crowd-pleasing shortcut bake that uses simple pantry ingredients. And if frozen strawberry desserts have you hooked, our Dole Whip with Ninja Creami guide is the easiest way to turn fresh or frozen strawberries into a creamy, scoopable treat in minutes.

You now have everything you need to bake Rosalynn Carter’s strawberry cake exactly right. Go enjoy every pink, moist, nostalgic slice.

Did your cake release cleanly from the pan on the first try? Drop a comment below and tell me how it turned out.