Mawmaw’s Strawberry Cake
About the recipe
This recipe is easy to make, ultra-moist and flavorful. And, since the cake uses only frozen and pantry ingredients, you can serve up a slice of summer strawberries all year round.
Serves: 12 to 16
Hands-On Time: 30 minutes
Total Time: 3 hours and 0 minutes
1 (15.25-ounce) box white cake mix, such as Betty Crocker Super Moist
1 (6-ounce) box strawberry Jell-O
3 tablespoons self-rising flour
1 (16-ounce) container frozen sliced strawberries in sugar, thawed
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1/2 cup (1 stick) salted butter, softened
1 (32-ounce) bag powdered sugar
Fresh sliced strawberries for garnish (optional)
Heat the oven to 350 degrees. Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the cake mix, Jell-O and self-rising flour.
In a large bowl, combine half of the thawed strawberries with half of their liquid, along with the vegetable oil, water and eggs. Using an electric mixer, beat on medium speed until smooth. Add the dry ingredients and beat on low speed until combined.
Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool in the cake pans for 15 minutes, then carefully flip out onto wire racks to cool completely.
Meanwhile, in a second large bowl, beat together the remaining thawed strawberries and juice with the butter until creamy and uniform. Beat in the powdered sugar, one cup at a time, until it forms a light, spreadable frosting.
When the cake has cooled, place one layer on a cake stand or other platter. Top with about one third of the frosting and spread in an even layer. Place the second cake layer on top. Cover with half of the remaining frosting and spread in an even layer. Frost the sides of the cake with the remaining frosting. Refrigerate until the frosting sets (at least one hour). Top with the sliced strawberries, if desired, and serve.