- 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
"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!"
"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."
"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."
"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."
"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!"
"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."
"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."
"I made this last weekend. I used strawberry cake mix instead of white. Crushed strawberries I used in cool whip in place of the frosting, and put in the fridge, delicious!!!"