My aunt in Mississippi made this cake for every family birthday, and nobody ever complained that it started with a box of white cake mix. The mix combined with a packet of strawberry gelatin, four eggs, vegetable oil, water, mashed fresh strawberries, milk, and vanilla extract. Beaten for two minutes and baked in two nine-inch round pans at 350 degrees F (175 degrees C) for 25 to 30 minutes. Frosted with a buttercream of softened butter, powdered sugar, and more mashed strawberries. The gelatin turns the cake pink and gives it a flavour that is more strawberry than the berries alone can provide. The crumb is tender and moist, and the frosting is thick, sweet, and studded with tiny pieces of real fruit. This is a cake that tastes like the American South, made without apology for the box mix. These don’t last long here.
The gelatin turns the cake pink and gives it a flavour that is more strawberry than the berries alone can provide. The crumb is tender and moist, and the frosting is thick, sweet, and studded with tiny pieces of real fruit. This is a cake that tastes like the American South, made without apology for the box mix.
Tips for Making Strawberry Cake
Mash the strawberries by hand
Half a cup of mashed fresh strawberries goes into the batter, and a quarter cup into the frosting. Mash with a fork, not a blender. You want small pieces, not puree.
The strawberry pieces distribute through the batter and create pockets of fruit in the finished cake.
Cool the cakes completely before frosting
Let the cakes cool in the pans for ten minutes, then turn out onto a wire rack and cool completely. Frosting warm cake melts the buttercream and slides off.
The frosting is thick when cold. If it is too stiff to spread, let it warm for a minute or two at room temperature.
Southern Strawberry Cake
Total Time: 80 minutes
Yield: Serves 10
Description
A Southern classic strawberry cake made with fresh strawberries and strawberry gelatin, offering a tender crumb and a delightful pink hue.
Ingredients
Units
- 1 box white cake mix
- 1 package strawberry gelatin (3 oz)
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1/2 cup fresh strawberries, mashed
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 3 1/2 cups powdered sugar
- 1/4 cup fresh strawberries, mashed (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine cake mix and gelatin. Add eggs, oil, water, mashed strawberries, milk, and vanilla extract. Beat with a mixer on medium speed for 2 minutes.
- Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, beating until smooth. Stir in mashed strawberries.
- Frost the cooled cakes and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45
- Sodium: 350
- Fat: 15
- Carbohydrates: 60
- Fiber: 1
- Protein: 4
Frequently Asked Questions
Why use a box cake mix?
The mix provides a reliable, tender crumb. The gelatin, fresh strawberries, and homemade frosting lift it beyond a standard box cake. This is a Southern tradition.
Can I use frozen strawberries?
Yes. Thaw and drain them before mashing. Frozen berries are wetter, so pat them dry to avoid thinning the batter.
Can I make this as a sheet cake?
Yes. Pour the batter into a greased 9×13 inch pan and bake for about 30 minutes. Frost the top only.
If You Liked This Recipe, You’ll Love These
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- Southern Tier Choklat Stout Cake
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