- 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
- 1/2 cup butter, softened
- 1/2 cup crushed strawberries
- 4-1/2 to 5 cups confectioners' sugar
- 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.
Reviews forMamaw Emily's Strawberry Cake
"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."
"Love it making another one keep up the good work thank you"
"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."
"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!"
"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."
"This is so good. I love the strawberry flavor and it makes a very pretty cake."
"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."
"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!"