Strawberry Cake

One Southern Belle Strawberry Cake

I’ve never made a strawberry cake before but with Valentines Day right around the corner I was thinking about pink desserts and wanted to find a great strawberry cake. I think I found it!

While I was looking around the internet I came upon Mamaw Emily’s Strawberry Cake by Taste of Home. Having my name in the recipe title spoke to me and I just had to try it!! I like to think of these types of recipes as “semi homemade”. It has a cake mix base but trust me its way more than a box cake!

On my first attempt at this cake, nap time was running short and I decided to skip lining the pans with parchment paper…bad decision! If you follow me on Instagram, you might have seen the epic fail in my stories! The cakes stuck so bad, like sooo bad! Every time you bake something you learn something and this time I learned that if the recipe calls for lining your pan with parchment paper, you have to line it!!!

Chad stopped by the store on his way home and grabbed more cake mix and jello so I could try again! After tasting the first cake we decided that it needed more fresh strawberries so I doubled the amount, I also added two minutes to the bake time.

One Southern Belle Strawberry Cake
One Southern Belle Strawberry Cake

The original recipe comes with a frosting recipe as well but I decided to use the Perfect Swiss Meringue Buttercream from Sallys Baking Addiction. It is certainly the most complicated icing I’ve made but it was totally worth it!

One Southern Belle Strawberry Cake

Ingredients:

  1. 1 package white cake mix
  2. 1 package strawberry jello 3oz
  3. 3 tablespoons sugar
  4. 3 tablespoons all purpose flour
  5. 1 cup water
  6. 1/2 cup canola oil
  7. 2 large eggs at room temperature
  8. 2 cups finely chopped strawberries (original recipe calls for 1 cup)

Directions:

  1. Preheat oven to 350 degrees
  2. Line the bottom of 2, 8 inch round pans with parchment paper and spray with cooking spray
  3. In a large bowl combine cake mix, jello, sugar and flour
  4. Add water oil and eggs, beat on low for 30 seconds, then beat on medium for 2 minutes
  5. Fold in chopped strawberries
  6. Divide evenly into prepared pans
  7. Bake for 25-30 minutes. Let pans cool for 10 minutes before transferring to wire racks to cool completely. Do not ice warm cakes!

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