Description
Mamaw Emily’s Strawberry Cake is a moist and flavorful white cake infused with strawberry gelatin and fresh strawberries, layered and frosted with a creamy strawberry buttercream frosting. This delightful dessert combines the sweetness of strawberries with a soft, tender crumb, perfect for family gatherings or special occasions.
Ingredients
Cake
- 1 package white cake mix (regular size)
- 1 package (3 ounces) strawberry gelatin
- 3 tablespoons sugar
- 3 tablespoons all-purpose flour
- 1 cup water
- 1/2 cup canola oil
- 2 large eggs, room temperature
- 1 cup finely chopped strawberries
Frosting
- 1/2 cup butter, softened
- 1/2 cup crushed strawberries
- 4-1/2 to 5 cups confectioners’ sugar
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease the bottoms of two 8-inch round baking pans, then line them with parchment paper and grease the parchment as well to ensure the cakes release easily after baking.
- Make the cake batter: In a large mixing bowl, combine the white cake mix, strawberry gelatin, sugar, and flour. Add water, canola oil, and room temperature eggs. Beat the mixture on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until smooth. Gently fold in the finely chopped strawberries to distribute them evenly without over-mixing.
- Bake the cakes: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After baking, let the cakes cool in the pans for 10 minutes, then remove them from the pans and parchment paper, and transfer to wire racks to cool completely.
- Prepare the frosting: In a small bowl, beat the softened butter until creamy. Add the crushed strawberries and mix well. Gradually add the confectioners’ sugar, adjusting the amount from 4-1/2 to 5 cups to achieve your desired frosting consistency. Mix until smooth and spreadable.
- Assemble the cake: Once the cake layers have completely cooled, spread frosting between the layers. Then cover the top and sides of the cake evenly with the remaining frosting to create a smooth, polished finish.
Notes
- Be sure to use room temperature eggs as they blend better into the batter, resulting in a lighter cake texture.
- Finely chopping fresh strawberries helps them incorporate evenly without making the batter too wet.
- Adjust the amount of confectioners’ sugar in the frosting to get the perfect spreadable consistency; add more for stiffer frosting or less for a softer finish.
- Using parchment paper in the pans ensures an easy release and smoother edges on the cake layers.
- For best flavor, use fresh, ripe strawberries in both the batter and frosting.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
