After six years, my daughter requested this cake for her birthday. After making it the way I typed it here, the first cake was a disaster, flavorful yes, but it literally fell apart. Fortunately, I personally know Ellen,a reader who sent me this recipe after reading the strawberry bread post. This is her aunt’s recipe, who was 102 years old when she sent the recipe to me six years ago. I had to remake it and provide better photos for this well deserved strawberry cake. This year I did not go to a strawberry farm but fortunately even this late in the year, you can still find reasonably priced strawberries. You could used defrosted berries as well.
This info is not relevant in October, but if you are reading this post during strawberry season andlLooking for a strawberry field near you, go to pickyourown.org for locations and picking tips.
Allow to cool completely on baking racks. Since the cake split the first time I did not add the strawberries but if you reduce the amount to 1/2 cup instead of the 1 cup, I think you will be fine.
I made the frosting a little differently this time as well since my daughter loves cream cheese frosting. With the addition of fresh strawberries I recommend making the frosting and allowing to sit in the fridge for 30 minutes to harden. I then did a crumb coat, placed it back in the fridge and then finished it. This cake needs to stay in the fridge! If it was made in a 9-13 pan I can see how this icing would work perfectly. It was a little challenging as a two layer cake.
Thought I would give you a bigger shot as well as you can see how the frosting is more like an icing.
This is the yummy goodness inside
Thanks again Ellen for sending this to me when I first started blogging: “Saw you post about the strawberry bread and had to share my great aunt’s (she’s 102!) recipe for Strawberry cake. It is so delish and your children will love helping!”
Strawberry Cake Recipe
Prep Time 20 minutesCook Time 30 minutesTotal Time 50 minutes
- 1 box white cake mix
- 3/4 c wesson oil
- 1/2 c water
- 1 small package strawberry jello
- 4 eggs
- 1/2 c mashed strawberries, optional
- 1 stick of butter
- 1/2 cup mashed strawberries
- 1 box confectionery sugar
- Blend jello and cake mix. Add oil and water then eggs, one at a time. Add 1/2 cup of strawberries last. Pour into two 9 inch round baking pans Bake at 350 for 25 min. Allow to cool completely on racks before frosting.
- cream one stick butter and add 1 box of confectioner's sugar, alternating sugar w/ 1/2 cup mashed strawberry's.
- Cream the butter and alternate the strawberries and the sugar until spreadable. I like to harden the frosting in the fridge for about 30 minutes before frosting.
Amount Per Serving: Calories: 462 Saturated Fat: 3g Cholesterol: 82mg Sodium: 481mg Carbohydrates: 53g Sugar: 27g Protein: 5g
When frosting a cake place pieces of parchment paper underneath to keep the cake plate clean!
Also I put the frosted cake back into the fridge for a few minutes to harden up.