Prep 35 mins
Cook 23 mins
This came in my March issue of Southern Living. I immediately saw it and felt the need to post. My family loves anything Strawberry and this is amazingly easy and oh so delicious. I hope you all enjoy it too!! I doubled the amount of frosting as they did in the magazine.
- 1 (18 1/4 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
- 1 cup vegetable oil
- 1⁄2 cup milk
Strawberry Buttercream Frosting
- 1 cup butter, softened
- 2 (16 ounce) packages powdered sugar
- 1 cup finely chopped fresh strawberries
- Beat cake mix and next 7 ingredients at low speed with an electric mixer for 1 minute.
- Scrape down sides and beat at medium speed 2 minutes more, stopping to scrape sides if needed.
- Strawberries should be well blended into batter.
- Pour batter into 3 greased and floured 9 inch round pans.
- Bake at 350 degrees for 23 minutes or until cake springs back when lightly pressed.
- Cool in pans on wire racks for 10 minutes.
- Remove from pans, cool completely on wire racks.
- Spread Strawberry Buttercream Frosting between layers and on top and sides of cake.
- Garnish if desired.
- Strawberry Buttercream Frosting: Beat butter at medium speed with an electric mixer for 20 seconds or until fluffy.
- Add the powdered sugar and chopped strawberries, beating at low speed until creamy.
My son wanted a strawberry cake with real strawberries for his birthday I found this one and decided to try it. We used frozen strawberries with the juice instead of fresh because fresh just weren't available. I also made a white chocolate whipped cream frosting to go on top (he asked for white frosting) instead of the frosting in this recipe. It was amazing and a huge hit at the party. Everyone raved about it. Usually there are leftovers but this cake was gone within the first day.
I don't usually go box mix but i was curious about the jello. I had extra large eggs from my farmers market so i reduced it to three. My bake time worked out perfectly at 23 minutes in 3 9 inch cake pans. I had a few pounds of fresh strawberries on hand (beautiful AND on sale, irresistible!) so I went heavy on the fresh berries. I also had a bunch left which I pureed, and reduced down over medium high heat with a little more sugar to make a thick sticky berry compote which I used to fill between the layers. I cut the frosting in half and had just enough to cover the whole thing. This gave it more fresh berry taste. It was a very sweet finish to a healthy grilled late spring dinner party and it was a massive hit. I sent my guests home with some so I wouldn't be tempted to eat half a cake. Very yummy! Bravo!
This was a very moist, light cake.. Tasted great. That said, I have to admit a few things. I made this low sugar by using sugar free gelatin and Splenda. In addition, I do not care for frostings made from butter or shortening so I made this in a 9x13 pan and didn't frost it. I served it 1. plain 2. with whipped cream and 3. with sliced strawberries and whipped cream. We loved it all three ways.