There are certain recipes any Southern cook needs in her arsenal. In my book, a good strawberry cake ranks right up there with fried okra, biscuits, and pecan pie. I’ve requested this cake from my mother for my birthday for years, and it never fails to hit the spot on a hot summer afternoon. The best part…it’s an easy recipe based on a boxed white cake mix. But bake it up in layers and frost it with a luscious strawberry buttercream, and it looks (and tastes) like a million bucks!
Then let’s get cooking!
For the batter, you’ll need a white cake mix, 3 tablespoons white flour, one small box of strawberry jello, 1/2 cup cooking oil, and 1/2 cup water. Mix all these together in a large bowl, then add four whole eggs one at a time, beating with an electric mixer after each addition. When you are done, fold in one cup of frozen strawberries and their juice (thawed).
Next, pour the resulting pink batter into whatever type of greased and floured cake pan(s) you prefer. My mother’s recipe calls for a 9×13” cooked for 30 minutes at 350°. For this tutorial I used two 10” rounds, and since my oven runs hot and the layers are thinner, I reduced the temperature to 330° and cooked the two pans simultaneously on the middle rack for 30 minutes. They came out perfectly moist, pink, and begging for frosting!
Flip one over and you can see where all the yummy strawberries settled in the bottom.
To make the bottom layer level, I shaved off the top with a serrated knife.
For the frosting, I doubled the original recipe, which calls for 1 box (16 oz., or 3 3/4 cups) powdered sugar, a softened stick of butter (I used unsalted sweet cream, which is what we had on hand), and 1/4 cup thawed strawberries and juice. In addition, I added about a teaspoonful of vanilla and some extra strawberry juice until the frosting reached the consistency I desired. I mixed the sugar, butter, and juice together in my stand mixer, folded in the strawberries, and ended up with this…
…which I then used to frost the bottom layer of the cake (pictured below). I piled on a generous amount for the filling, topped it with the remaining cake round, and frosted the entire cake with a spatula. I used about 3/4 of the batch of frosting and froze the rest for another day.
Pour yourself a big glass of milk, and you are set!
Here is the recipe in it’s entirety; my mom said it’s a hybrid of a few different recipes from over the years, and she’s tweaked it a bit as well.
****************************************************************Simply Strawberry Cake
For the Cake:
- 1 box white cake mix
- 3 TBS flour
- 1 small box strawberry Jell-O
- ½ cup oil
- ½ cup water
- 4 whole eggs
- 1 cup frozen strawberries(thawed) and juice
Mix cake mix, flour, Jell-O, oil and water together. Then add eggs, one at a time, beating after each addition. Fold in strawberries and juice.
Bake in a 9×13″ pan at 350° for 30 minutes. *I used two 10” rounds at 330° for 30 minutes; a bundt could be used as well, just adjust bake time and temp based on your mix and oven.
For the Frosting:
- 1 stick butter
- 1 box powdered sugar (1 box is usually 16 oz, or 3 3/4 cup)
- ¼ cup strawberries and juice(or more)
Beat together until smooth. *I doubled this recipe and added about 1 tsp of vanilla extract. You will have some leftover frosting for a rainy day!
Enjoy your cake! Bet you just can’t have one slice!