Sharing a seriously fun love for food

Strawberry Cake with Strawberry Buttercream Frosting

Strawberry Cake with Strawberry Buttercream Frosting

I seldom (almost never) buy boxed cake mixes and the same for Jell-O. But there are certain recipes that require an exception to the rule and this strawberry cake is a very good reason for such an exception. My Dad’s Mother, Grace Pearl never made plain gelatin but used it to make glorious cold salads or delightful desserts. This is but one example of such a dessert!

This is a cake I’ve made for years and I’m fortunate enough to still have Grace Pearl’s handwritten version taped to the inside of one of her cookbooks. I made this cake frequently for Emily on Valentine’s Day. Her first year in college I baked this cake in my Grandmother’s cake pan – you know, the metal ones with the plastic snap-on lids and shipped it to Auburn. Her friends either thought her Mother was crazy or they grabbed a fork!

This strawberry cake recipe has been around for decades and never disappoints. Moist and loaded with real strawberries it’s then topped with a luscious strawberry buttercream frosting! And best of all – this cake is ridiculously easy to make.

The base for the cake starts with a white cake mix. The original recipe called for a 20-ounce package but through the years the boxed cake mixes have gotten smaller by weight. So get one as close as you can find to 20-ounces. The most common size seems to be 16.25-ounces. The strawberry flavor is ramped up with a small box of strawberry gelatin.

The buttercream frosting recipe makes a very soft frosting, perfect for a 9” x 13” cake. I’ve included a variation with the addition of meringue powder to make the frosting more stable for cupcakes or layers cakes. (Meringue powder can be found at many specialty stores and is also available online.)

Perfect for Valentine’s Day, Christmas or a special birthday – no matter your baking skills this is one heirloom recipe worth passing down!

Strawberry Cake with Strawberry Buttercream Frosting

For the cake:

1 package frozen strawberries, 10-ounces, thawed

3 tablespoons all-purpose flour

1 package white cake mix, 16-20-ounces

1 small package strawberry gelatin, 3-ounces

1 cup vegetable or canola oil

4 extra-large eggs, room temperature

Gently crush the strawberries to release the juices, blending the berries and the juice. Divide the berries in half, saving one-half for the frosting. Take 1 tablespoon from the berries reserved for the frosting and mix with enough water to measure ½ cup.

In a large mixing bowl add the flour, the cake mix and the strawberry gelatin.

Mix together until it’s well blended. Add the ½ cup strawberry-water and the vegetable oil, blending together on low-speed.

Still using low speed, add the eggs one at a time, blending well after each one.

Then beat the batter on medium speed for 2 minutes.

Gently fold in the remaining portion of berries reserved for the cake.

Pour the batter into a 13” x 9” x 2” cake pan, that has been sprayed with a cooking spray or fill 24 lined muffins cups, each about ¾ full. (You can also make a layer cake using two 9-inch layer pans that have been greased, floured and the bottoms lined with parchment paper.)

Bake at 350-degrees for 20-25 minutes or until the cake tests done. Check the cupcakes at around 15-18 minutes; they sometimes cook faster depending on the size of muffin cups.

Cool completely on a wire rack before frosting.

To make frosting for cupcakes or layer cake:

2 sticks butter – 1 cup, at room temperature

2 tablespoons meringue powder

2 teaspoons pure vanilla extract

1/8 teaspoon kosher salt

3-1/2 cups powdered sugar, sifted to remove any lumps

4-5 tablespoons reserved strawberries

Add the butter to a large mixing bowl and beat on medium speed until the butter is light and fluffy.

Add the meringue powder, the vanilla extract and the kosher salt and blend into the butter on low speed.

Still using low speed, mix in 1 cup of the powdered sugar. Add 4 tablespoons of the reserved berries and the remaining powdered sugar, blending in a cup at a time.

Continue mixing until the frosting is smooth and creamy. This makes enough to frost 24 cupcakes or one) 2-layer cake.

To make frosting for the 13” x 9” cake:

1 stick of butter – ½ cup, at room temperature

3 to 3-1/2 cups powdered sugar, sifted to remove any lumps

1 teaspoon pure vanilla extract

Pinch of kosher salt

3-5 tablespoons reserved strawberries

Add the butter to a large mixing bowl and beat on medium speed until the butter is light and fluffy.

Add the vanilla extract and the kosher salt and blend into the butter on low speed.

Mix in 1 cup of the powdered sugar on low speed. Add 3 tablespoons of the reserved berries and the remaining powdered sugar, blending in a cup at a time.

Continue mixing until the frosting is smooth and creamy. If you want an even softer frosting add more of the reserved berries.

 



Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!