There is just something special about a recipe that you can trace all the way back to your childhood. It is about so much more than just the food itself. It is an experience when you make the recipe, it brings back memories, and that is especially true when it is cake! Strawberry cake to be exact.
I want to share with you a recipe that has been a permanent fixture in my family throughout my life. It is one of those recipes that comes up anytime we are searching for a good dessert. Like I said, it’s a favorite for my entire extended family, simply referred to as “strawberry cake.” When mentioned, it is the one, the only. No more explanation is necessary.
A recipe I hold, written by my mom and came from my grandmother. It’s special, and that is what makes a good recipe! I hope you choose this when you want something special. I would be thrilled for it to become a recipe that is not only yummy but brings back memories from around your table as well.
From my kitchen to yours:
1 box white cake mix
water (amount of box instructions)
4 tbsp. flour
Strawberry Jello – 3 oz.
Frozen strawberries with juice – 10 oz. (5 oz. with juice for cake, 5 oz. juice drained for icing)
1/4 c. vegetable oil
1/4 tsp. salt
1 stick of butter
1 lb. of powdered sugar (have extra on hand in case the icing is runny)
Preheat oven to 325°F
Mix together cake mix, water indicated on box, flour, eggs, vegetable oil and salt
Mix thawed strawberries and jello together until well incorporated
Add strawberry and jello mix to cake batter and stir until well mixed
Pour batter into 3 round cake layer pans
Bake for 20-25 minutes until the center comes out clean on a toothpick
Allow cakes to cool completely before icing
Melt one stick of butter
Slowly fold in powdered sugar
Add in drained strawberries (if the icing is runny add a little more powdered sugar until it is a good spreading consistency)
Stack your cakes with a layer of icing in between each and then ice the outside of cake until it is covered completely
Garnish with sliced strawberries, if you wish
-Sheet cake form is super easy and keeps it casual
-You can make it in small individual bundt pans for a cute alternative to having to cut a cake at a special occasion.
This strawberry cake has been present at so many of my family gatherings and celebrations. It is a versatile cake you can adapt to your situation. It is a cake for all occasions and worthwhile addition to your recipe collection!
This recipe is a great option when you are looking for something a little different than your basic cake. It can be used for any occasion and can be made in a variety of forms.
- 1 box white cake mix
- water (use amount on cake mix box)
- 4 Tbsp. flour
- 4 eggs
- 3 oz. strawberry Jello
- 5 oz. frozen strawberries (thawed with juice)
- 1/4 c. vegetable oil
- 1/4 tsp. salt
- 1 stick butter
- 1 lb. powdered sugar (add some extra if the icing is runny)
- 5 oz. frozen strawberries (thawed and drained)
Preheat oven to 325°
Mix the cake ingredients as directed above with the exception of the strawberries and jello.
Mix jello and strawberries in a separate bowl to dissolve jello.
Add jello and strawberry mixture to main cake batter
Grease 3-8" round cake pans and pour an equal amount of cake batter into each.
Bake for 20-25 minutes until a toothpick in the center comes out clean
Let cake layers cool completely
Mix powdered sugar into butter
Add drained strawberries to mixture, chop strawberries some if they are large
Add more powdered sugar if the icing is runny
Place the first layer on a cake plate
Put a nice amount of icing on the top of first cake layer
Repeat this twice more
Ice the sides of your cake and garnish with sliced strawberries if desired
- Making this in a sheet pan is a super easy and quicker option
- You can make this cake in mini bundt pans for a perfect alternative to cutting cake at a special occasion