I loved this Mamaw’s strawberry cake recipe. I thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers.
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Total Time
Prep: 15 min. Bake: 25 min. + cooling -
Makes
12 servings
Ingredients
- 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 Eggland’s Best 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
- You’ll be smitten with the nostalgic charm of this rich pink buttercream frosting, but for a change of pace, try icing the cake with whipped cream or whipped topping and serve with fresh berries.
- Save your prettiest strawberries for garnishing. Use second-tier berries for the cake interior and frosting.