Strawberry Cake II212 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“A beautiful cake for the strawberry lover. Easy to make with packaged gelatin and white cake mix. Fresh strawberries can be used when they are in season.” - by Judalee
Original recipe yields 1 - 3 layer 9 inch cake
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
- In a large bowl, dissolve the gelatin in cold water; stir in the cake mix, eggs, vegetable oil, flour and 1/2 of the strawberries. Beat for 5 minutes on the medium speed of an electric mixer. Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes in the preheated oven, or until the layers spring back when lightly pressed in the center. Cool cakes in the pans on wire racks.
- To Make Frosting: Cream the butter, sugar and the remaining half of the strawberries in a medium bowl until light and fluffy, adding additional confectioners' sugar if needed for a spreadable consistency. Spread the frosting between layers and over the top and sides of cake.
Amount Per Serving (12 total)
- 549 cal
- 30.6 g
- 65.8 g
Based on a 2,000 calorie diet
Reviews (212)Rate This Recipe
"This cake was so great it deserves 6 stars! Judging from what other reviewers said, I drained well and pureed the (unsweetened) strawberries. I added 1/2 cup of the puree to the cake batter and ONLY..." See more 2 TBSP of the puree to the icing, which comes out to a PERFECT spreading consistency. I made this in a 9x13 baking dish and the icing was the perfect amount to cover the top nicely. This is an absolutely great recipe, with the above modifications!"
"I didn't think I would be a fan of a fruit-flavored cake, but I was wrong! This cake is truly wonderful. I've made it twice now--once for an informal wedding shower and once for family, and everyone..." See more raved about it both times. Based on others suggestions, I modified the recipe. I pureed the package of strawberries, and for the cake I made for my family, I put the puree through a mesh strainer to remove the seeds for my picky husband. After tasting the cake with and without seeds, without is really better and worth the effort. I baked the cake in a 13x9 pan for 35 minutes and it came out perfect. I determined that due to the "runny" nature of the icing, a 3-layer cake might be tricky. The icing was a little sweet for my taste, so I put in 8oz. of cream cheese, and 1 tsp. mexican vanilla to tone down the sweet and enhance the flavor. However, to thicken it up a bit, I did end up adding another cup of powdered sugar. Also, I only used 1/3c. of the strawberry puree in the icing, and put the other 2/3c. in the cake batter. Because of the fruit, cream cheese, and butter in this cake, I store it in the refrigerator. It stays nice and moist for as many days as you can keep it around--which isn't long at my house. This recipe is a keeper!"
"I've made this recipe twice and both times used fresh strawberries. The first time I made it, I used the icing recipe listed. It was horrible and required a lot of modifications (should have listene..." See mored to the other reviewers). This time I used the cream cheese icing from this site and it worked perfectly. I made three 9" layers; pureed the strawberries and strained it to remove the seeds and added it to the batter. I added a bit of the puree to a small portion of the cream cheese icing to test, but decided I preferred the icing without it. I added sliced strawberries with the icing in between the layers and I garnished with chocolate covered whole strawberries. Stunning presentation and amazing taste to boot. This recipe is a keeper!"
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