Fresh Strawberry Cake
4 Jul
It’s Independence Day 2009. We are celebrating with family and a hot grill. On the menu? Hamburgers, brats and hot dogs of course. Since this is a dessert post, that’s the most I will talk about dinner.
This is a well known cake among cake mix cakes, and I have no lost pride in using one. As always, it is a wonderful finale to dinner.
Fresh Strawberry Cake
Ingredients:
- 1 (18 oz) white or yellow cake mix
- 1 (4 serving size) strawberry jello mix
- 4 eggs, lightly beaten
- 1 cup oil
- 1/4 cup water
- 1 cup fresh strawberries, slice and mashed
Strawberry Frosting:
- 1 cup butter, softened
- 16 – 24 ounces powdered sugar
- 1/4 - 1/3 cup mashed strawberries
Cake Directions:
Preheat oven to 350 degrees. Grease or spray three 8″ pans, or two 9″ pans.
Combine cake mix and dry jello powder in mixing bowl, stir to combine. Add oil, water, eggs and strawberries. Mix thoroughly, about 2 minutes on medium. Pour evenly into prepared pans. Bake for 18 – 20 minutes, or until toothpick comes out clean. Cool for 10 minutes in pan then remove to cooling rack.
Frosting Directions:
Combine the butter, sugar and strawberries and beat until smooth. Layer and frost. Store cake in refrigerator for most flavorful results.
Tags: Cakes & Pies, From a Mix, Recipes
Thanks for the recipe, it sounds delicious. I’m in the middle of renovating our kitchen so am very upset not to be able to bake at the moment. However I’m keeping note of great recipes such as this so that as soon as it’s ready to go I can be back in action
Just found your website! Everything looks great.
This strawberry cake recipe is OLD. It has been my birthday cake…well, for just about every birthday I’ve ever had. So delicious. My mom uses a recipe my grandma wrote out by hand. Just a tip – although it seems you don’t need it: the strawberries for the frosting need to be well-drained, or – as Grandma said – you’ll need TWO pounds of sugar and “frosting enough for the Taj Mahal”.
My grandma, she was a clever one.
Do you use sugar free jello or the kind with sugar?
I have used both regular and sugar free. I didn’t notice a difference in either. I have also replaced some of the oil with applesauce before and had good results. It is a very moist cake though, and I have found applesauce increases the moisture.
Beautiful cake!!!! My mother in law makes one very similar!
Fantastic looking cake! May I know what brand of yellow cake mix you used for this? I’d like to try it for my birthday on the 19th of this month.
I used Duncan Hines… That is my preference for boxed mixes. I usually use a white cake mix, but I didn’t have one. I only had a butter recipe golden… It doesn’t really matter though, because you are not adding the ingredients that the box calls for.
Ahh, looks delicious! My mom’s strawberry cakes are good, but that one looks really delicious. I’ll might give it a try
Yum. Love that bright pink color!
What a beautiful lovely pink cake : )
Justine
What a beautiful gorgeous color! God! I’d love to get hands on a slice….mmmm….
This sounds delicious and looks wonderful!
I chanced upon ur website due to the picture of the delicious looking strawberry cake!
wooow it`s so so so so good
i like it yum yum
looks delicious! My mom’s strawberry cakes are good, but that one looks really delicious.
I would love a slice….
Looks good! I’ve tossed a package of chocolate jello pudding mix in a box cake mix before b/c I’m not a fan of plain box mix cakes, but never thought of doing a fruit cake! This sounds great, thanks!
I’ve made this cake twice and it is fantastic! I particularly love the frosting; its such a nice, light texture, and has a very subtle flavor.
I just have one problem with the cake: I cannot seem to get them out of the pans without them falling apart! The bottom of each layer gets stuck to the pan. The first time I greased my non-stick pans with butter, and this time I lined the same pans with canola oil, with the same cake-falling-apart results.
This doesn’t seem to happen when I make other out-of-box cakes–does anyone have an suggestions? Thanks!
Yes, I only use a baking spray with flour in it to grease pans. I prefer PAM for baking. I have always had wonderful results with it. If you don’t care for sprays, use shortening and then dust it with flour. But I am a PAM fan.
For a good release from the bottom, try cutting a piece of parchment paper to fit the bottom of the pan. Grease the pan, drop in the parchment paper, pour your cake on top of that. When the cake is done, let it cool a little bit, run a knife around the sides, then turn it upside down. It should fall right out. Then peel the parchment paper off the cake.
i am currently doing this cake as i type!! Im waiting for the cakes to cool down!!! im excited!!!!!
There is no doubt that this is one of the easiest decadent cakes there is. Hope you enjoy it!
Have you ever tried using a strawberry cake mix? Was there a difference?
I have not, just used the white cake mix out of habit. If I did, I think I would leave out the jello though, to not over do the strawberry flavor…