Shirley’s Strawberry Cake
My two brothers and I were all born in the month of August. Different years, of course. Mom would let us choose our favorite cake for our special day. All three of us always chose her strawberry cake. It was our hands-down favorite and it still is. The cake is heavy and moist with strawberries baked throughout this dense and tangy delight. She baked this cake in a tube pan, although you can bake it in two layers and frost in between. Mom always frosted just the outside of the cake. I’m sure she liked this recipe, because it starts with a cake mix, which makes preparing it a quick summer treat. Here’s her special recipe. I hope you’ll enjoy it as much as our family has over the years.
Strawberry Cake
Ingredients:
1 box Duncan Hines Classic White cake mix (15.25 ounces)
3 tablespoons flour
1 package strawberry Jell-O dry mix (3 ounces)
1 cup cooking oil
½ cup evaporated milk
4 eggs
1 package of frozen strawberries (16 ounce) in sugar
Directions:
Thaw and drain strawberries, reserving some of the juice for the buttercream frosting. In a mixing bowl, add the cake mix, flour, and dry Jell-O mix. Add in oil and evaporated milk, then add eggs one at a time, beating well after each addition. Fold in drained strawberries. Bake in a greased and floured Bundt cake pan or tube cake pan at 325°F for about one hour or until it tests done when a toothpick is inserted. Let cool in pan for 15-30 minutes. Remove cake from pan, inverting it onto a cake plate or platter. Let cool completely before frosting.
Tips and Tricks:
A Bundt cake pan seems to work better than a tube pan with this recipe. Use the Buttercream Frosting recipe with this cake. It’s delicious!
Buttercream Frosting
Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
2½ cups confectioners' sugar, sifted
2 teaspoons pure vanilla extract
Pinch salt
1-2 tablespoons milk, room temperature or use some of the reserved strawberry juice
Directions:
In the bowl of a stand mixer, whip the butter using the whisk attachment (the paddle works too). Beat until fluffy, about 5 minutes. With the mixer on low speed, gradually add in the confectioners' sugar until completely incorporated. With the mixer on medium speed, add the vanilla and salt, and beat for a minute, until fluffy. Add milk until desired consistency is reached.
