Granny's Strawberry Cake
photo by Claudia Sistabigbon
- Ready In:
- 2hrs
- Ingredients:
- 11
- Yields:
-
1 cake
ingredients
-
Cake
- 1 box yellow cake mix or 1 box white cake mix
- 85.04 g box strawberry gelatin
- 295.73 ml frozen strawberries with sugar (thawed)
- 157.80 ml vegetable oil (I prefer olive oil)
- 4 eggs
- 0.25 ml salt
- Crisco, for greasing cake pans
-
Frosting
- 88.72 ml butter (room temperature)
- 118.29 ml drained frozen strawberries (Thawed)
- 453.59 g box powdered sugar
- 0.25 ml salt
directions
- 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.
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Reviews
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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!
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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!!
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Oh my gosh - this is also MY grandma's recipe. She has made it my entire life and it's one of my very faves. No one ever knows it starts with a cake mix! I made this this year to take to my MIL's for Mother's Day. It is so moist and full of great strawberry flavor. For the icing, I generally add 1/2 cup of the strawberry juice instead of big hunks of strawberries; I think it makes the icing smoother. So delish!
Tweaks
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Oh my gosh - this is also MY grandma's recipe. She has made it my entire life and it's one of my very faves. No one ever knows it starts with a cake mix! I made this this year to take to my MIL's for Mother's Day. It is so moist and full of great strawberry flavor. For the icing, I generally add 1/2 cup of the strawberry juice instead of big hunks of strawberries; I think it makes the icing smoother. So delish!
RECIPE SUBMITTED BY
~SwoR~
United States