This semi-homemade Strawberry Cake is a perfect spring/summer dessert! Its bright pink color looks so festive for Spring events. While you can make it any time of year, I definitely recommend holding off until strawberries are in season so that you have the absolute best strawberries to work with.
I found this Strawberry Cake recipe a few years back when I was on the hunt for “what to do with strawberries” after a very generous distribution of them from the CSA that I was doing at the time. This cake was a huge hit with my friends at work but I haven’t made it as many times as I should (just ask them). I was pleasantly surprised to find this recipe again in the vintage cookbook that I picked up while thrifting a few months back. The addition of Jell-O is a definite throwback to the 1970s and gives the cake its beautiful color. But the fresh strawberries kick things up a notch and folks might be surprised to know that it started with a box mix.
The recipe in my vintage book uses a homemade strawberry buttercream but I prefer a homemade cream cheese frosting. I really like the one from Sally’s Baking Addiction.
Strawberry Cake
1 box vanilla, white or yellow cake (I recommend vanilla or white)
1 3oz box of strawberry Jell-O
4 eggs
1 cup vegetable oil
1/4 cup water
1 cup crushed fresh strawberries*
Preheat oven to 350. Spray a 9×13 baking pan with cooking spray.
In a bowl, combine cake mix and Jell-O and stir until combined. Stir in oil, eggs and water. I used an electric mixer to get everything mixed up well. Then, stir in the strawberries. Gently mix in with a spoon until strawberries are mixed throughout batter.
Pour into pan and bake 30 to 35 minutes until done. Test for doneness by using a toothpick; if it comes out clean, your cake is done. Let cake cool completely before frosting. Keep cake refrigerated when not eating it.
*To obtain a cup of crushed strawberries, you will need about a pint of fresh strawberries. Wash them, pat dry, cut off the stems, and slice in half, then put them in a heavy Ziploc bag. You can then crush them with a rolling pin or with your hands.
For fun, here’s a picture of the vintage recipe. I noticed they use a little more water than my recipe.
I hope you enjoy this yummy Strawberry Cake!
From the heart and from the holler,
Minda
*Be sure to follow @mindascooking on Facebook and Instagram!