Becky’s Kitchen: Strawberry Cake!

It all started about fifty years ago when I saw some pottery I liked called California Strawberry. I began collecting it about the same time that I began teaching fourth grade. I was crazy about all things strawberry, and my students picked up on it. I was gifted with strawberry everything from fourth grade strawberry art to earrings, potholders, candles, and the list goes on. I loved my strawberry collection for quite a few years, but then it was time to move on. Eventually, there were no more strawberry plates, towels, earrings or candles. There was only one strawberry thing left in my kitchen, my recipe for strawberry cake because I could never do without that. The cake is so moist and the icing is divine.  One of the grandsons loves my strawberry cake, so I have been teaching him how to make it to keep the family tradition going. The main thing I told him is always bake a cake low and slow. That means put the oven rack one notch down from the center, and bake your cake at 325 degrees even if the recipe says 350 degree. You will have to add five minutes or so to the cooking time, but you will end up with an evenly baked cake that will not be too dry. This recipe starts with a cake mix, so it is not difficult to make. I hope you will make it for your family soon!

Becky’s Strawberry Cake

Preheat oven to 325 degrees


1 package of plain white cake mix

1 3oz. package of strawberry jello

1 cup of Wesson oil

½ cup of milk

4 large eggs

¾ cup of frozen strawberries – thawed and mashed

Place cake mix, jello, oil and milk in a large mixing bowl and blend with mixer on low speed for 1 minute. (Be sure to scrape the bottom of the bowl to make sure all dry ingredients have been blended in.)  Increase the speed to medium and beat for 2 minutes more.

Add the eggs, one at a time and beat well after each addition.

Add the strawberries and blend just enough to spread throughout the batter.

Pour into desired pans which have been greased and floured. (I use the spray that is cooking oil mixed with flour – so easy)

The baking time for layer pans is about 25-30 minutes.  Bundt cakes bake in about 50 minutes.  The cake is done when a toothpick inserted in the middle comes out clean.  Keep checking when the baking time is nearing the end because you don’t want to overbake the cake.

Remove the cake from the oven and cool for 15-20 minutes on a rack.

Remove the cake from the pan(s) and continue cooling on the rack until completely cool.

Strawberry Cream Cheese Frosting

  • 1 package (8oz) of cream cheese, softened. You may use lite or fat-free cream cheese.
  • 8 tablespoons (1 stick) of butter at room temperature (I do use real unsalted butter.)
  • 4 cups of powdered sugar (sometimes more to get the right consistency)
  • 1/2 to 3/4 cup of frozen strawberries left over from the ones you used in the cake.

Cream the butter and cream cheese with the mixer until well blended.

Add the powdered sugar and strawberries and mix until desired consistency.

Spread frosting on cooled cake.



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