Strawberry Cake

10 servings Prep: 15 m Cook: 40 m Total: 55 m Beginner
5.0/5 (2)
Strawberry Cake
Vickie Lege In Memory of her Mom Lois Mayard - This recipe comes from my mom’s recipe box. The fresh 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!

Ingredients

10 servings
  • 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 (for icing)
  • 2 - 3 cups powdered sugar

Step-by-Step Instructions

  1. For Cake: Preheat oven to 350°F. Spray an oblong pan with cooking spray. Mix cake mix, flour and Jell-O together. Add oil, then beat in eggs one at a time (batter will be thick, but once strawberries are added with their juice, it’s perfect). Add the 2 cups chopped strawberries. Mix well.
  2. Pour batter into prepared pan. Bake at 350°F for 35-44 minutes, until a toothpick inserted in the center comes out clean.
  3. For icing: In a small saucepan, melt butter with 1/2 cup chopped strawberries over medium heat. Remove from heat. Gradually mix in powdered sugar, adding 2-3 cups until you reach desired spreading consistency.
  4. Let cake and icing cool completely before frosting. Pour icing on top of cake and spread evenly.

Common Problems and Solutions

Q: Why is my cake batter so thick?

A: Don't worry - the batter is supposed to be thick after you add the eggs. Once you fold in the chopped strawberries and their natural juice, it will thin out to the perfect consistency.

Q: Can I use frozen strawberries?

A: Fresh strawberries work best for this recipe since they're in peak season in May. If you must use frozen, thaw them completely and drain excess liquid before adding to avoid making the batter too watery.

Q: How do I know when the cake is done?

A: Insert a toothpick in the center of the cake - it should come out clean or with just a few moist crumbs. The cake should also pull away slightly from the sides of the pan.

Tips and Techniques

Let both the cake and icing cool completely before frosting - if the cake is even slightly warm, the icing will melt and slide off. For best results, use strawberries from local roadside stands or farmers markets in May when they’re sweetest and most flavorful.

Ingredient Substitutions

  • white cake mix: yellow cake mix
  • strawberry Jell-O: raspberry or cherry Jell-O
  • fresh strawberries: thawed frozen strawberries (drained)

Equipment Needed

  • oblong baking pan (9x13 inch)
  • mixing bowl
  • electric mixer or whisk
  • small saucepan (for icing)
  • toothpick (for testing doneness)

Historical Context

This recipe represents the Southern tradition of ‘doctoring’ boxed cake mixes to create something special. Adding fresh fruit and Jell-O to enhance both flavor and moisture was a popular technique in mid-20th century Southern home baking, making scratch-quality cakes accessible for busy cooks.