Monday, February 11, 2013

Fresh Strawberry Cake


Anyone else dreaming of spring yet?  I think it's at this time of year that many folks are starting to get just a bit tired of winter.  Especially if you live in one of the blizzard states.  After shoveling snow for weeks and having to work and drive in it, I'm sure a sunny warm day is calling your name.  So in honor of the coming spring (because it will eventually come, I promise), I'm making a strawberry cake.  That beautiful, juicy fruit that is oh so tasty and ripe during those first warmer months of the year.
We go strawberry picking every year.  There is nothing like picking your own strawberries.
Not only are they delicious because you are picking them fresh, but it is also so much fun to make something from that fruit that you plucked from the earth yourself.  Grab some family or friends and find a farm near you.  I promise you will have such a great time and create some amazing memories.
For this recipe, I'm using my favorite Fresh Strawberry Cake recipe from Duncan Hines.  It's an old favorite and it has never failed me.  And I'm using my go-to cream cheese frosting recipe that I like to use for my Red Velvet Cheesecake Cake.
Ingredients:
FOR THE CAKE:
1 box vanilla, white or yellow cake mix
1 (3 oz.) box strawberry gelatin mix (Jell-O)
4 eggs
1 cup vegetable oil
1/4 cup water
1 pint fresh strawberries (or 1 cup crushed fresh strawberries)

FOR THE ICING:
1/2 block (4 oz.) cream cheese, softened
1/3 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract
1 tbsp. milk


vanilla extract and milk not pictured (obviously camera shy)

Directions:
Preheat oven to 350F degrees

Spray 9x13 baking dish with nonstick cooking spray.
Y'all know I love this kind that has flour in it. Perfect for baking.
Give your strawberries a good rinse then gently dry them with a paper towel.
Remove the stems and dice them up.
Then stick them in a plastic Ziploc bag and start crushing them up.
I'm using the flat side of my meat tenderizer here but you can use any heavy object or a rolling pin.  This will probably take you a minute or two.
In the bowl, combine cake mix with strawberry gelatin powder.
Mix until combined.
Then stir in your oil, eggs and water.
Once that is combined, add in 1 cup of your smooshed strawberries.
    
You will want to gently stir those in by hand.
Then pour batter into baking dish.
Bake for about 30-33 minutes.
Oven times do vary, so to make sure it is done, stick a toothpick in the center,
 if it comes out clean, it is good to go.
Allow cake to cool completely before adding frosting.
 If you've ever made a strawberry cake before, you know they always brown a bit on top.
No worries, that is normal. We are gonna cover it up with frosting anyway. 

To make the frosting, mix together your softened butter and softened cream cheese
It's easiest if you have an electric mixer.
Mix until smooth and creamy and lump-free.
 
Then mix in powdered sugar, vanilla extract and milk.
Mix until smooth and creamy.
Note: If you have any leftover crushed strawberries, you could always add it to your frosting.  Slather frosting onto cooled cake.
Then slice and serve. 
 If there are any leftovers, you'll want to cover it and put into the fridge.
Here's a close up.  You can see the bits of strawberry in the cake - oh yum!
Enjoy!
Printable Recipe Here


60 comments:

Anonymous said...

Dang that looks good!

Alicia said...

could you use frozen strawberries instead of fresh?

Mimi G said...

This is the recipe my mom always used for her strawberry cake. She did add some strawberries to the frosting.....it was delish!!!! Thanks for sharing.

The Country Cook said...

Alicia - you sure could. You want to buy the straight up frozen strawberries, not the kind with added syrup (unless you want this cake super sweet). Let them thaw and then chop and proceed with the rest of the directions. :) ~Brandie

lynnssouthernheart said...

This cake sounds and looks delicious! We must have both been thinking about Spring today, I baked a pink lemonade cake with pink lemonade frosting. I have never tried it, so I hope it's not too sweet. Both the cake and frosting are Pillsbury. I didn't add anything to make them my own except I put sprinkles on top. Today's my birthday and I wanted a cake!So I made myself a cake!!

Marthagbarbosa said...

Just made it for the hubby he loved it thanks so much for the recipe!
Martha B.

Jemma said...

Love this recipe!

ROBIN said...

I made this and it was a hit. Next time I will use white cake mix instead of yellow.

Kristen said...

You have so many delicious recipes on your blog!!! :) I make a cake similar to this called Strawberry Cake but have always used frozen strawberries. I will definitely need to give this a try as the Strawberry Cake is my favorite cake. Check out my blog at www.chickyscafe.com

Brenda said...

Thanks for another delicious recipe!! Pinned this as well!! :)

Brenda
<a href="http://www.chattingoverchocolate.blogspot.com>ChattingOverChocolate.blogspot.com</a>

Leslie said...

Strawberry cake is one of my all-time favorite, and your recipe sounds delicious!
BLessings,
Leslie

The Better Baker said...

Looks beautiful and perfectly mouth-watering. Gotta try it soon...pinning for now. Thanks for sharing another lovely cake...and a pink one at that. =)

jackie said...

any pointers on making this into cucakes?? want to make this for my 2-year old's birthday party.

Brenda Meatte in Texas said...

This is the recipe I use, but I have always used frozen strawberries, cook it in a bundt pan and make and icing out of confectioner sugar and the juice of the strawberries, my family loves it. Requested at holidays and
birthdays. I love the cream cheese frosting idea, I am going to try it your way and see what happens. Thanks for the idea. Love strawberries! Brenda

Lisa said...

I was just going to ask about using frozen strawberries when I see you can. Yay! I am not planning a trip to the store for a week or so and I have everything but the fruit. Can't wait to make this!

mysterylaine said...

I made this cake on Friday. It was so easy and so GOOD! The kids loved it, so did my husband and I. The tip about smashing the strawberries in the bag worked wonderfully too. I didn't even bother to dice mine, just chopped the tops off, threw them in the bag and took out some frustrations with my tenderizer mallet! LOL

Thanks for yet another great recipe. I will definitely be making this one again!

The Country Cook said...

Laine - haha, smashing strawberries does have a way of calming one's soul. LOL. So happy y'all enjoyed this one & thank you for coming back to let me know! ~Brandie

Anonymous said...

If the cake is iced, can it be left out on the countertop?

Anonymous said...

I loved the recipe but I think next time I will make a different frosting, something less sweet. I am going to try using a small strawberry yogurt mixed with an 8 ounce container of cool whip. It would be slightly pink colored and great for a summertime treat.

Anonymous said...

the answer I have to...

" if the cake is iced, can it be left out on the countertop"

I kept mine refrigerated because of the strawberries in the cake and the frosting seemed to "set" better.

Anonymous said...

This cake is fabulous!! I made it last weekend & everyone loved it & practically licked the sides of the dish to get all the icing..lol!!!! Will definetly make again...

Anonymous said...

Just curious. Why are you going to use white cake mix instead of yellow? To me, yellow cake has so much more flavor than white. I always use yellow when white is called for, unless color is important.

fallenangel said...

when cream cheese is in the frosting, it's usually best to refrigerate it. at least that's what i've always heard... but i'm FAR from domestic diva, so i dunno. :-)

fallenangel said...

I just happened to have strawberries from a really good sale last week... and my son just happened to need a birthday cake for Saturday... so we stayed up half the night making this and it smells SO wonderful in here right now. We licked the batter spoon (but not too much, Sam 'n Ella aren't welcome here) and thought it was heavenly... and we licked the beaters after making the frosting and my boy (almost 8) says it's the best frosting he's ever tasted and that "she sure knows what she's doing!"

Thanks for sharing your wonderful recipes with us!

Brandie @ The Country Cook said...

I would keep it refrigerated because of the frosting. :)

Brandie @ The Country Cook said...

What a sweet comment! Thank you so very much! I am so thrilled to hear you like this one!

Brandie @ The Country Cook said...

Hahaha! So cute. Thank you for taking the time to come back and let me know how it turned out!

Anonymous said...

The recipe calls for 1 cup of oil and 1/4 cup of water. Is it supposed to be the opposite??? Just curious?

Anonymous said...

This was awesome! I used the Duncan Hines Fudge Marble cake mix and made the cake just like you said. It tasted just like a chocolate covered strawberry. Huge hit at my house! Thanks for a different way of using those little red fruit.

Anonymous said...

Could you also use strawberry cake mix instead of white cake mix or will that be too much flavor?

Anonymous said...

I was wondering the same thing since I have a strawberry cake mix in my pantry.

Anonymous said...

I would not use strawberry cake mix in this as the strawberry flavor would be overwhelming. It is a very sweet cake. Having said that, for the frosting I used a 12 oz container of cool whip and folded into that a container and a half of strawberry yogurt and this cake was perfect. I tried it with the cream cheese frosting and it is just way too sweet. I do like the cake recipe though, it is so moist.

Amanda said...

I've just tasted this cake and it was sooo tasty! Thank you for the recipe. I had to substitute a couple of ingredients for UK available stuff, but it turned out great. Will be trying one of the pudding poke cakes next! :)

diana said...

frozen,..unsweetened,works

vvesnaru said...

I made just one like that/
For the birthday of my princess.
It smells so nice and so good for June... and Summer and for girls who likes strowberries ... mmmmm
I know she will be happy
but :( its always one small "but" in nice stories .... My cake isn't that beutifully pink like yours :( its more strange gray :( (inside of course)
Ready to make another one - but to get this nice pink colour . What was the secret ? Cause of Jelly ? By the way my jelly-powder was not that bright-pink as well...
Already tried small piece ))) mmmmm ooohhh so ideal and so moist ... with frosting on top and fresh strowberries its will be like from the fairy tale -- And I feel my self like a small girl having birhtday my self ;)))
thank you !

Brandie S. said...

Hi! It should definitely be pink inside. Maybe it had something to do with the brand of gelatin you used? There is no secret at all, just red juicy strawberries and the Jell-o is also pink :)

Brandie S. said...

That is so great Amanda! SO happy you were able to make this work!

Anonymous said...

Can this be make in 2 8 inch rounds for a layer cake? If so, should I make more frosting?

Anonymous said...

Made this cake w/frosting today with strawberries we picked over the weekend. OMG, yummo!!! Very easy and tasty. I added extra strawberries to the icing but be sure to drain the juice as much as possible (and discard) for the icing or you will be adding a lot of extra sugar to the recipe.

Kate Warner said...

Looks amazing! Going to try to make a vegan version for this weekend :) my oldest is allergic to milk and eggs. I think I'll try a soy yogurt frosting ;)

Kristi Townsend said...

Fabulous cake! Was an awesome hit for my 3 year olds party! We have 4 servings left and will make it again in the future! We also added in the rest of the pint of strawberries (minus juice) to the frosting.

Anonymous said...

Thank you for a great recipe! Today is my grandaughters first day of kindergarten and we are having a
Happy First Day of School party tonight and she has been telling me strawberry cake is her favorite although she's never had one! Today another dream comes true....hey, Gramma's got to make what magic she can~ :)

Anonymous said...

I was so happy with how this cake turned out. My hubby rarely eats cake but loves strawberries so he thought he would try a sample. He loved it! I can't wait to make it again. Thank you for another great recipe.
Question...when you say "stir in oil, egg and water"...do you use a mixer as it appears in the picture? The cake mix box says to mix 2 minutes on medium speed so I did but wondered if stirring by hand would make a difference.

Anonymous said...

Made this for the second time. Best if you use the French vanilla cake mix, and double the icing. Used organic strawberries; which I think taste better. Cake was even better the second time around. My son requested it for his birthday cake.

Anonymous said...

Making this for my 20 year old for her birthday. She loves strawberry cake but I am going to make cupcakes to make it easier to feed a crowd. Looking forward to tasting!

Kim R said...

I just made this wonderful cake & used frozen strawberries (not in syrup). I thawed what I needed in the microwave & mashed them with a fork. They produced quite a bit of liquid so I drained most of it off but I used 1/4 c. of it instead of water and the cake was delicious. Just thought I'd pass that along. :)

Matt Richards said...

I only have raspberry jello will that work?

Anonymous said...

I made this cake yesterday and it is delicious. I did alter a few things. I used an entire pack of cream cheese (I think this made it not too sweet), and I used whole frozen strawberries that I thawed out (with no sugar added). So glad I found your site.

cassiejames9900 said...

I made this for my daughters 15th Birthday today! It was a hit, everone loved it! Sooooooo Good!

Jonie said...

Just checking recipe says 1 cup vegetable oil and 1/4 cup water. On the cake box it is just the opposite.
Thank you,

Anonymous said...

I was wondering if anyone has tried freezing this cake and how texture was after thawing

Jennifer said...

I don't have jello and really don't want to go to the store :) how necessary is it? Or can I leave it out?

Roxani Kargakou said...

Hi there!
I couldn't find Betty Crocker white cake mix here in Athens(Greece, not Georgia) so I used a Greek brand white cake mix. The outcome was something inbetween a crêpe and a pancake but so chewy and gluey that was inedible. It was like it was unbaked...
Can I add the strawberries and the jello to a simlpe cake batter or should it be cake mix? I found only devil's food cake mix by Betty Crocker but I don't know if this will work with the rest of the ingredients.
Thanks!

SETH GAZAWAY said...

just curious about the oil water mixtures. i have seen several people ask and didn't see a reply. are those amounts correct? thanks, looks delish

lisa

Gobbie said...

Do you think this would work with Blueberries? Would I just look for a blueberry jello?

Brandie Skibinski said...

Oil and water amounts are correct as shown for this recipe. And yes, I think blueberries would work. Sounds wonderful! :)

Brandie Skibinski said...

About the boxed white cake mix, if you can't find where you are, just use your favorite recipe for yellow or white cake and replace that with the boxed cake mix for this.

Roxani Kargakou said...

Dear Brandie,
thank you for your prompt reply. Should I omit the water and the oil then?
Thanks again!

Victoria said...

I made this for our church 4th of July celebration and it was delicious!! I got a small piece and went back to bring the rest home and it was completely gone!! My mama who is not big on sweets even liked this cake and wanted more, but it was gone!! I was ready to make it again the next day, but didn't have the ingredients!!

Sandy j said...

Made this for years and I use frozen. Berries...I also put some of the purée in the frosting....makes it pink and really makes the cake better........better the second day