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strawberry cake

This Strawberry Cake has fresh strawberries in the cake as well as the frosting. It’s Grandmother’s favorite! If you are a fan of strawberries, this is a must try!







strawberry cake


If you love strawberries, you are going to want to keep reading.  This beautiful cake is packed full of them!  It starts simply with a white cake mix,  add in a box of strawberry Jell-O, and frozen real strawberries.  The frosting is full of strawberries, too.   That beautiful pink frosting comes from the strawberries themselves.


strawberry cake

I originally blogged this recipe almost 4 years ago.  This cake recipe comes from my friend, Candi, who has been one of my closest friends for over 20 years.  She also happens to be a fellow food blogger.  Candi blogs at The Devilish Dish.  



I have mentioned before, that I haven’t always loved baking.  Now, I dream of recipes I can make when I can’t sleep, or even during church (ha ha — really – see:  Marshmallow Cheesecake.)  Candi, on the other hand, has always had a love of baking, and she is amazing.  This is one of the recipes on her blog that I have always planned to make.  Lordy! Why did it take me so long?!?


strawberry cake


Back then,  I was browsing through recipes trying to come up with a dessert for my Easter dinner, and I happened upon this one.  It was that ah-ha moment we all have.  My menu was planned.   Somethings about my Easter dinner change from year to year, and some things are always present.




One thing that typically changes is dessert.   You know those people that pass on dessert?  The ones that are all “I couldn’t eat another bite.” Even those people asked “can I have just a sliver?” (then came back and asked for a second piece!)   Nothing like enjoying a great piece of strawberry cake, on the patio, in the sunshine.


strawberry cake

May I suggest Valentine’s Day?  It’s perfect for that pink and red holiday I hold so close to my heart! Sometimes when you slice a strawberry it looks like a heart. 



Whether you get that heart shaped strawberry accidentally, or intentionally,  it adorns the cake in a way that screams ….. ❤︎ Be My Valentine! ❤︎


strawberry cake


Look at all of those strawberries in there! This cake is super duper moist.  I know there are people out there that frown upon using cake mixes.  But I am here to tell you, if you didn’t tell anyone that this strawberry cake recipe wasn’t from scratch they would never know.  Well, until they ask you for the recipe, and they will.  So be prepared.  



INGREDIENTS

FOR THE CAKE:


  1. 1 white cake mix
  2. 3 Tablespoons flour
  3. 3 eggs
  4. 3/4 cup water
  5. 3/4 cup vegetable oil
  6. 1 (3 ounce) package Strawberry Jell-o
  7. 1/2 cup frozen strawberries, thawed, drained


FROSTING:


  1. 1 1/2 sticks butter, softened
  2. 3/4 cup frozen strawberries, thawed, drained
  3. 4 1/2 cups powdered sugar




INSTRUCTIONS


  1. Preheat oven to 350 degrees.Grease and flour two 9" round cake pans.
  2. Combine cake mix, flour, oil, water, eggs and Jell-o in your mixer. I mixed for 2 minutes. Gently fold in frozen strawberries.
  3. Pour into prepared cake pans and bake for approximately 25 minutes. Use the "toothpick test" to make sure cake is done in the middle.
  4. Turn out on a cooling rack to cool completely.
  5. Pre-Pare the Frosting: Combine frosting ingredients until frosting is desired consistency. Add more sugar to thicken, more strawberries to thin. Frost in between layers, and the outside as you would any cake.
  6. Garnish with fresh strawberries if desired. Don't do this step too far in advance, as they will become syrupy.


NOTES


  • 1/2 cup frozen strawberries is equivalent to one 10 ounce container of frozen strawberries.
  • Reserve the liquid from the strawberries, it's nice to add to the frosting if you feel you need to thin it out as you're making it.
  • Original recipe calls for a lot less frosting. This amount was perfect to add plenty in between the layers, and to frost the outside of the cake generously. I did do a "crumb coat" and placed the cake in the fridge for 30 minutes and then frosted the rest. If you are making this cake as a 9x13, you won't need this much frosting. Cut in half and you will have a good plenty.


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