Strawberry Cake

  • Yield : 10 - 15
  • Servings : 10 - 15
  • Prep Time : 60m
  • Cook Time : 30m
  • Ready In : 1:30 h
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Vickie Lege In Memory of her Mom Lois Mayard

This recipe comes from my mom’s recipe box. The strawberries are everyone’s favorite and since Mother’s Day is in May, it is a perfect way of saying I love you by making her this wonderful moist cake. Since strawberries are in peak season during May it can be found at many local roadside stands and farmers markets. Happy Mother’s Day to all our Moms and the men who had to be Mom’s too!


  • 1 box white cake mix
  • 3 tbsp (heaping) all-purpose flour
  • 1 large box strawberry Jell-O
  • 1 cup oil
  • 4 eggs
  • 2 cups chopped strawberries
  • 1/2 stick butter
  • 1/2 cup chopped strawberries
  • 2 - 3 cups powdered sugar


Step 1

For Cake: Mix cake mix, flour and Jell-O. Add oil, beat in eggs (will be thick, but once strawberries are added and juice from berries, it’s perfect). Add strawberries. Mix well. Spray oblong pan with Pam. Bake at 350 for 35-44 minutes. Insert toothpick for doneness.

Step 2

For icing: Melt butter with 1/2 cup strawberries. Remove from fire. Mix in powdered sugar until desired spreading consistency. Let cake and icing cool. Pour icing on top of cake.

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