Mamaw Emily's Strawberry Cake Recipe

4.5 59 63
Mamaw Emily's Strawberry Cake Recipe
Mamaw Emily's Strawberry Cake Recipe photo by Taste of Home
Publisher Photo

Mamaw Emily's Strawberry Cake Recipe

Read Reviews
4.5 59 63
Publisher Photo
My husband loved his Mamaw's strawberry cake. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 1 package (3 ounces) strawberry gelatin
  • 3 tablespoons sugar
  • 3 tablespoons all-purpose flour
  • 1 cup water
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup finely chopped strawberries
  • FROSTING:
  • 1/2 cup butter, softened
  • 1/2 cup crushed strawberries
  • 4-1/2 to 5 cups confectioners' sugar

Directions

Preheat oven to 350°. Line the bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans.
Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake. Yield: 12 servings.

Test Kitchen Tips
  • You'll be smitten with the nostalgic charm of this rich pink buttercream frosting, but for a change of pace, try icing the cake with whipped cream or whipped topping and serve with fresh berries.
  • Save your prettiest strawberries for garnishing. Use second-tier berries for the cake interior and frosting.
  • Originally published as Mamaw Emily's Strawberry Cake in Taste of Home Special Interest Publications 2013

    Nutritional Facts

    1 slice: 532 calories, 21g fat (7g saturated fat), 51mg cholesterol, 340mg sodium, 85g carbohydrate (69g sugars, 1g fiber), 4g protein.

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    • 1 package white cake mix (regular size)
    • 1 package (3 ounces) strawberry gelatin
    • 3 tablespoons sugar
    • 3 tablespoons all-purpose flour
    • 1 cup water
    • 1/2 cup canola oil
    • 2 large eggs
    • 1 cup finely chopped strawberries
    • FROSTING:
    • 1/2 cup butter, softened
    • 1/2 cup crushed strawberries
    • 4-1/2 to 5 cups confectioners' sugar
    1. Preheat oven to 350°. Line the bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
    2. In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans.
    3. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
    4. For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake. Yield: 12 servings.

    Test Kitchen Tips
  • You'll be smitten with the nostalgic charm of this rich pink buttercream frosting, but for a change of pace, try icing the cake with whipped cream or whipped topping and serve with fresh berries.
  • Save your prettiest strawberries for garnishing. Use second-tier berries for the cake interior and frosting.
  • Originally published as Mamaw Emily's Strawberry Cake in Taste of Home Special Interest Publications 2013

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    Reviews forMamaw Emily's Strawberry Cake

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    MY REVIEW
    pamelabyington User ID: 8785418 286202
    Reviewed Apr. 6, 2018

    "Made it for my daughters 40th birthday. I was in a hurry and used box directions for cake and then checked the recipe. Wanted to scream so added a little more oil. I added a little cream cheese to the frosting, made it richer. I'm sorry. hope it doesn't make it null and void for my comments. My family raved all evening about how good it was. Having fresh strawberries in cake and frosting added so much flavor. Can't wait to make it again. It was so good and I made a 9x13 so had left over frosting. Told my daughter to freeze it for cupcakes later for the kids. I will make it again and again. A wonderful cake, thanks for sharing."

    MY REVIEW
    NHogue738 User ID: 8195113 285904
    Reviewed Mar. 31, 2018

    "Really good!"

    MY REVIEW
    Luther User ID: 9350890 285340
    Reviewed Mar. 20, 2018

    "Love it making another one keep up the good work thank you"

    MY REVIEW
    KimiAnn62 User ID: 6727461 283744
    Reviewed Feb. 15, 2018

    "I made this cake for Valentine's Day for my co-workers and it was scrumptious. It was like having almost like ice cream it was so delicious and I chilled it and they liked it even more because it was a cold treat. I did not do the buttercream frosting I did the whipped cream version with the strawberries but it was amazing. you especially have to pay attention to cooling the cakes down before you frost it with that version. I topped it with strawberries and it just looked amazing."

    MY REVIEW
    JGa2595176 User ID: 496732 283491
    Reviewed Feb. 10, 2018

    "I really liked this recipe! i brought for a church potluck and there were no leftovers. I decorated the top with candy hearts. I loved the fresh berries in the frosting and cake, really added something special. I did not think too sweet. I made frosting as listed and softened (not melted) butter and the texture was great. I did put in frig after making until I served, maybe that was the trick? Will make again!"

    MY REVIEW
    chaney User ID: 9420795 283267
    Reviewed Feb. 5, 2018

    "Despite cutting back on the amount of added sugar, I found this cake to be too sweet, and unnaturally pink; it had an overwhelming artificial flavor. It is difficult to keep the frosting from becoming runny, no matter how well drained the strawberries are."

    MY REVIEW
    _nlfPA User ID: 1879224 276315
    Reviewed Oct. 15, 2017

    "This is so good. I love the strawberry flavor and it makes a very pretty cake."

    MY REVIEW
    Queenlalisa User ID: 15400 242404
    Reviewed Aug. 6, 2017

    "I love strawberries. This cake was moist and tasty. I put chocolate dipped strawberries all over it. It was beautiful. So the icing wasn't runny, I did make sure my butter was just softened NOT melted. I crushed the strawberries and drained all the juice I could off of them. I used 5 cups of powdered sugar. It was thin but not running. I think next time I will add softened cream cheese for a little more stability. I baked the cake about 35 minutes. It was moist and perfect."

    MY REVIEW
    mamaknowsbest User ID: 5826120 271424
    Reviewed Aug. 6, 2017

    "Great recipe! quick! Used strawberriy flavored cake mix and skipped the jello. Beautiful pink color. Made 70 mini cupcakes. Baked in mini cupcake liners at 350 degrees for 13 minutes. Minis cupcakes great with frosting or alone. As volunteer feild editor with Taste of Home magazine I love recipes utilizing pantry goods with fresh seasonal fruits!"

    MY REVIEW
    rwippel User ID: 4262008 269662
    Reviewed Jul. 18, 2017

    "This cake was very good, but very sweet! I do have one suggestion. Do not make the icing until you are ready to ice the cake. I made mine ahead of time, then the strawberries released there juices. When I was ready to ice, the icing was way too runny!"

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