It’s the time of year to celebrate all things strawberry! Here in North Carolina, the strawberry fields will soon be ripe for the picking and I can’t wait to get out there to fill my containers. I love strawberries best when they’re fresh, but you can believe that I’ll be freezing some too – some of them whole, some of them sugared.
This strawberry cake recipe is one of my favorite ways to enjoy fresh strawberries. It’s easy to put together because it starts out with white cake mix and strawberry gelatin. Only a few more ingredients are needed. It has the best strawberry flavor and is wonderfully moist. The only thing that makes the cake better is the buttercream frosting!
For a super shot of strawberry flavor (and naturally pink icing), add one cup of finely chopped strawberries to the icing recipe. It makes it a little harder to ice the cake, but man, it’s worth it! One thing that makes it a little easier to frost (when you’ve added strawberries to the frosting), is to refrigerate the layers just a bit after the cake has completely cooled. Refrigerating the layers will firm the cake up to help prevent it from tearing when applying the thicker, strawberry laden frosting.
- 1 - 18.25 ounce package white cake mix
- 1 - 3 ounce package strawberry gelatin
- 4 - large eggs
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup finely chopped fresh strawberries (with stems removed)
- 1 cup vegetable oil
- 1/2 cup milk
- 1 cup butter, softened
- 2 - 16 ounce packages powdered sugar, sifted
- 1 cup finely chopped strawberries (with stems removed), optional
- Beat cake mix and next seven ingredients at low speed with a mixer for one minute.
- Scrape down the sides and beat for two more minutes at medium speed, scraping the sides as necessary.
- Pour batter into two or three greased cake pans.
- Bake at 350 for 23 minutes or until center is springy when lightly pressed. Note - baking time may need to be adjusted, depending upon the number of layers.
- Remove from pans and cool completely before frosting.
- Beat butter with a mixer at medium speed for 20 seconds or until fluffy.
- Slowly add powdered sugar and optional strawberries, beating at low speed until creamy.
- Add more sugar if too thin.
- Keep refrigerated until ready to serve.
- Original recipe from Southern Living Magazine.
I just might make this cake for myself for Mother’s Day!
Sharing at THESE great parties.