I’ll never forget the first time I took a bite of strawberry cake. Not strawberry shortcake. Strawberry cake. Pink, pretty, tender, moist, and sweetly delicious.
It was a cake like I’d never eaten before and a taste I’ve never forgotten.
When I talked to my Grandma about this delicious, life changing cake, she looked at me and said, “Well, I think I have a recipe like that.” And upon digging through the recipes from her magic recipe box, she discovered this strawberry cake recipe.
We made it immediately. And I’ve had this recipe in my recipe box ever since.
This is usually the cake I like to make for myself for my birthday. Sometimes I make it as a 2 layer cake or as cupcakes. But the easiest way to make this is to simply bake it in a 13×9 pan, whip up the strawberry buttercream frosting, and grab a fork to dig in.
I think this cake is especially pretty for a spring gathering, like an Easter meal or Mother’s Day brunch. It’s also perfect for a baby shower.
I haven’t tried baking this in a bundt pan, but that would be lovely, especially if you used a lemon strawberry glaze drizzled over top instead of buttercream frosting.
I have to tell you, I’m drooling as I’m writing this and I’m ready to have a slice of the cake that I baked for the photos….so let’s get to it!
This is usually the cake I like to make for myself for my birthday. Sometimes I make it as a 2 layer cake or as cupcakes.
- 1 box white cake mix
- 2 tbsp flour
- 1 (3 oz) box of strawberry Jello
- 5 oz strawberries, thawed
- 1/3 cup vegetable oil
- 4 eggs
- 1/2 cup cold water
- 2 cups sliced and hulled fresh strawberries
- 1/2 cup granulated sugar
- 1/2 cup water
Strawberry Buttercream Frosting
- 1 cup unsalted butter
- 3-4 cups confectioners' sugar, sifted
- 5 tbsp strawberry syrup, chilled
- 1-3 tbsp milk
- Pinch of salt (optional)
- To prepare the cake, preheat the oven to 350 degrees. Combine the cake mix, flour, and Jell-O in a large mixing bowl. Mix together on medium speed, adding the oil, eggs, water and strawberries.
- Mix well and pour into lightly greased 13×9 pan. Bake the cake according to the package directions (about 40 minutes). Cool completely before frosting.
- To prepare the strawberry syrup, combine the strawberries, water, and sugar in a saucepan and bring to a boil. Simmer for 5-10 minutes. Remove the syrup from the heat and pour it into blender. Blend until smooth.
- To prepare the frosting, cream the butter and the confectioners’ sugar together. Add the strawberry syrup, one Tbsp at a time, and the salt (if desired) and beat on high for 30 seconds, until fluffy. If it’s too thick, add the milk one Tbsp at a time until it’s the desired consistency.
If you have any of the strawberry syrup left over, it’s wonderful to work into yogurt or a vanilla milkshake. We wouldn’t want that goodness to go to waste!
And if you’re looking for a few more easy cake recipes, be sure to check out my Texas Sheet Cake for the chocolate lovers, and my reduced fat Carrot Cake recipe when you want to enjoy your cake and still watch your calories.
I’m anxious to hear your thoughts about my Strawberry Cake and if that first bite leaves the same impression on you as it did on me over 35 years ago.
Remember when I said my mouth was drooling earlier over the cake I baked for the photos in this blog? Well, now that I’m wrapping up the blog…it’s time to eat cake! YUM!
From my kitchen to yours,