Prep 1 hr 30 mins
Cook 30 mins
This cake is a recipe I got from my grandmother when I first got married over 20 years ago. It is very rich and I still can't stay out of it until it is gone. Since you can make this in different size pans the cook time is estimated and prep time includes cooling and frosting. I like to make it in a half size steamtable aluminum pan to take for gatherings or picnics.
- 1 box yellow cake mix or 1 box white cake mix
- 1 (3 ounce) box strawberry gelatin
- 1 1⁄4 cups frozen strawberries with sugar (thawed)
- 2⁄3 cup vegetable oil (I prefer olive oil)
- 4 eggs
- 1 dash salt
- Crisco, for greasing cake pans
- 3⁄8 cup butter (room temperature)
- 1⁄2 cup drained frozen strawberries (Thawed)
- 1 (1 lb) box powdered sugar
- 1 dash salt
- Preheat oven to 375°.
- Grease cake pans (2 OR 3- 8 inch or 2- 9 inch) with crisco.
- Use two or three tablespoons of cake mix to dust the greased cake pans.
- In a large mixing bowl, combine cake mix and gelatin and salt.
- Add oil and start mixer, slowly adding strawberries then the eggs 1 at a time and mix until well blended.
- Divide cake mix equally between two or three cake pans.
- Quickly place cake pans in the oven and immediately reduce heat to 350º.
- Follow cooking chart on cake mix box for pan size you choose, checking at shortest cooking time and watching carefully to prevent scorching.
- Cool in pan, on wire rack for 15 minutes.
- Remove from pan.
- I like to place the layers on wax or parchment paper or paper towels for easier handling to prevent cracking.
- For frosting: Mix butter on low speed for 1 or 2 minutes.
- Add 1/2 the sugar and mix then the remaining sugar, strawberries and a dash of salt to the butter and mix until well blended.
- About 4 minutes.
- When cake is completely cool, place one layer on cake plate and put a thin layer of frosting on top.
- Place the second layer on the first and put a thin layer of frosting on it.
- Top with the third layer and frost top and sides with remaining frosting.
- If you only make two layers use a thicker layer of frosting between the two layers.
- Allow cake to sit for at least four to six hours before serving.
- Overnight is much better.
Today I made this for my now 7 year old daughters birthday, because the cake is pink. It was well received by everyone. Thanks for posting such a tasty cake!
Awesome Recipe!!! This One Was absolutely Perfect and the Icing Is to Die For.. I used Wal-Mart Brand Frozen Strawberries and Let Me Tell Ya.. This Cake Tasted Fresher than any Fresh Fruit Cake I have Ever Baked... THANK YOU FOR SHARING THIS ONE.. I have this recipe stored everywhere so I may NEVER Lose It.. ABSOLUTELY PERFECT STRAWBERRY CAKE!!
Everyone gave this thumbs up at a recent birthday party. I added 1 (8 oz) tub cool whip to frosting and spread a thin layer of strawberry preserves between the layers. In the frosting I used the ALL reserved drained juice from a 1 pound tub frozen strawberries (all strawberries went into cake). I made this, let it cool completely and frosted once before overnight refridgeration. I frosted again with remaining frosting before it was served the next day. Delicious cold and with vanilla ice cream on top for a stawberry & cream taste!