Strawberry Cake IV27 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr 30 min
“An easy and refreshing cake made with cake mix, strawberry gelatin and frozen strawberries.” - by Marge
Original recipe yields 1 - 9x13 inch pan
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed.
- Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Strawberry Frosting: In a large bowl combine margarine, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy. Add milk a tablespoon at a time until desired spreading consistency is achieved. Spread on cooled cake.
Amount Per Serving (24 total)
- 276 cal
- 11.1 g
- 42.8 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"This was great! My grandma had this same recipe, but a couple of things were different, and I think it would help with some of the things that others complained about. First, use 1/3 cup milk instea..." See mored of 2/3 cup water in the batter. Second, use 1/2 cup strawberries (undrained) for the cake. For the icing, my grandma's recipe called for 1/2 cup margarine, 1 - 1 1b. box of powdered sugar, and 1/2 cup of strawberries, DRAINED. That makes a TON of icing, so I halved it, and it was the PERFECT amount: 1/4 cup margarine, 2 cups powdered sugar (which is 1/2 a box), and I still use 1/2 cup of strawberries, DRAINED. Excellent cake!! Thanks for the recipe - now I have it online!"
"I took a reviewer's advice and used the 1/3 cup milk instead of the water. I'm glad I did. I was afraid the edges would burn before the center was done, but the cake turned out spectacular. I added 1 ..." See more1/2 Tablespoons of lemon juice because the batter tasted way too sweet. I mashed the strawberries, then added them to the cake batter. I'm not sure if this is the proper way to prepare the cake, but it turned out fine. I used a 6oz package of gelatin; half for the cake, the rest I put in my cream cheese frosting recipe made with less sugar and a tablespoon of strawberry all-fruit preserves. If you take this suggestion, make sure to adjust the sugar in your frosting for the sugar in the strawberry gelatin. I didn't use the frosting suggested because I thought it sounded way too sweet and bland. I cut each cake layer in half to get more frosting in the cake because the cream cheese frosting with strawberry flavor is excellent. My family loved it. "
"The cake was fantastic, but the icing wasn't - too sweet for me. I made the cake again, this time taking the vanilla cool-whip and mixing that with some of the strawberries in syrup (about five oz of..." See more the strawberries). I decorated the top of the cake with whole strawberries cut in half placed all over the cake. This time the cake was PERFECT! LOL. Had a lot of great comments on the cake the second time."
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