Mamaw Emily's Strawberry Cake Recipe

4.5 53 56
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 53 56
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.

    • 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

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forMamaw Emily's Strawberry Cake

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    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!"

    MY REVIEW
    Adele User ID: 9219894 269521
    Reviewed Jul. 15, 2017

    "Jennifer, afraid you'll have to tell your husband this was my MawMaw Benie's Strawberry cake before it was his MawMaw Emily's. :) It could probably be called A Lotta Different MawMaw's Strawberry cake. Hahaha! It is a wonderful cake my grandmother made many times. She always topped and decorated it with beautiful whole strawberries, by the way."

    MY REVIEW
    crayolabob5 User ID: 8113601 269026
    Reviewed Jul. 5, 2017

    "I made this cake for the Fourth of July in a sheet pan because I wanted to decorate it with blueberries and raspberries for the American flag. Everyone loved it. Instead of chopping the strawberries for the cake, I just pureed them in the blender. And I made cream cheese frosting because I needed the cake to be white for the flag decoration. The cake is sweet so the cream cheese frosting definitely offsets that and really goes great with the strawberry flavor."

    MY REVIEW
    Kristen User ID: 9193756 267956
    Reviewed Jun. 13, 2017

    "I was very disappointed in this recipe. I haven't eaten it yet but I almost want to toss the whole thing in the trash. It looks like a disaster! I've never had a problem with recipes not turning out and bake quite often, I should have used my better judgement with this frosting and altered it but I wanted to try the recipe just as it was written to see what I thought. I wanted to surprise my husband with this cake but I'm embarrassed to show it to him, the frosting is so runny and didn't set up at all! It makes the cake look like I just dumped a liquid over the top. It looks nothing like the picture. Don't make the same mistake I did, do like many other reviewers and make your own frosting or you will just waste time and ingredients."

    MY REVIEW
    Dorimay User ID: 4326688 265932
    Reviewed May. 14, 2017

    "Super Strawberry cake! Will make it over and over this summer. I just made couple of changes; used 5 tbsp. self rising flour instead of 3 of all purpose (gives the cake a home-made taste) and skipped the 3 spoons of sugar. Added 8 oz cream cheese and 1/2 cup whipping cream to the icing. It was absolutely delicious! Thank you!"

    MY REVIEW
    Kristine User ID: 9163416 265894
    Reviewed May. 12, 2017

    "When I made this recipe two months ago I put cream cheese icing on it and decorated the top with sliced strawberries to look like a rose. My family loves it and have now asked me to make a total of five times."

    MY REVIEW
    Inga User ID: 9165179 265819
    Reviewed May. 10, 2017

    "Best strawberry cake ever! I made this as a birthday cake with an additional lemon cake layer per the request of my 17-year-old daughter. Moist, homemade flavor even though it's from a box and has flavored gelatin. I was skeptical, but now throughly impressed. It was a real hit! I use a good avocado oil for baking instead of canola or veg oil. I used a food chopper to chop strawberries. They were perfect! Not too fine and not too big. I used the frosting recipe - ingredients only but with different measurements, plus added cream cheese to it and made it as a filling between the layers ( not nearly as sweet that way, as others had mentioned), and frosted with White icing. I tripled this recipe and baked it in a 12 x 12 x 2 pan. Only used about 2 1/2 of the recipes instead of the full tripled amount to fill the pan. It came out perfect! I used nonstick spray on pan as well as the parchment paper and sprayed paper. Do not let cake cool completely in pan. Only cool cake about 10-15 min on a cooling rack. Took a knife and wen along the edges of the pan to release any possibly stuck sides. I noticed that the gelatin with the sugar may stick a little bit, but it's not bad. Then placed another piece of parchment paper on the top of the cake, placed cooling rack on top of the cake and while holding both cooling rack and pan flipped cake over and let it sit for a moment. Shook gently. Removed pan. Nothing stuck! Just a thought, but usually can't go wrong when a cake recipe begins with Mamaw."

    Loading Image