If you love strawberries, you are going to want to keep reading. This cake recipe comes from my friend, Candi, who has been one of my closest friends for almost 20 years. She also happens to be a fellow food blogger. Candi blogs at The Devilish Dish. I have mentioned before, that I haven’t always loved baking. Now, I dream of recipes I can make when I can’t sleep, or even during church (ha ha — really – see: Marshmallow Cheesecake.) Candi, on the other hand, has always had a love of baking, and she is amazing. This is one of the recipes on her blog that I have always planned to make. Lordy! Why did it take me so long?!?
Candi calls this recipe Grandmother Mary’s Strawberry Cake. I encourage you to go read the blog post, because it is one of my favorites she has ever written. Her grandmother made this cake every Sunday, because it was her granddaddy’s favorite cake. That’s love people.
When I was browsing through recipes trying to come up with a dessert for my Easter dinner, I happened upon this one. It was that ah-ha moment we all have. My menu was planned. Somethings about my Easter dinner change from year to year, and some things are always present.
Easter Menu 2015:
Grilled Chicken Breasts, Polish Sausage & Sauerkraut, Hash brown Casserole, Grandma’s Baked Beans, Easy Fruit Salad and Rolls. To finish it off we enjoyed a slice of this delicious cake on the patio in the sunshine.
This cake is fairly simple to make, but know that the frosting isn’t a typical frosting consistency. It was warm in my kitchen from all of the cooking I was doing, so I kept it in the fridge. After I frosted it, I decided to add some fresh strawberries to the top. Luckily I took the photos right away. I went to take the cake out to serve it, and you know what happens when strawberries meet sugar right? They become syrupy and perfect for shortcake. Of course, when they are laying on a cake or arranged around the side touching a sugary frosting, they make little strawberry syrup rivers in your frosting. DOH!
So, note to self, if you are placing fresh strawberries on the cake, do it RIGHT before you serve it!
Find Candi’s original recipe here.
- FOR THE CAKE:
- 1 white cake mix
- 3 Tablespoons flour
- 3 eggs
- ¾ cup water
- ¾ cup vegetable oil
- 1 (3 ounce) package Strawberry Jell-o
- ½ cup frozen strawberries, thawed
- 1½ sticks butter, softened
- ¾ cup frozen strawberries
- 4½ cups powdered sugar
- Preheat oven to 350 degrees.Grease and flour two 9" round cake pans.
- Combine cake mix, flour, oil, water, eggs and Jell-o in your mixer. I mixed for 2 minutes. Gently fold in frozen strawberries.
- Pour into prepared cake pans and bake for approximately 25 minutes. Use the "toothpick test" to make sure cake is done in the middle.
- Turn out on a cooling rack to cool completely.
- Pre-Pare the Frosting: Combine frosting ingredients until frosting is desired consistency. Add more sugar to thicken, more strawberries to thin. Frost in between layers, and the outside as you would any cake.
- Garnish with fresh strawberries if desired. Don't do this step too far in advance, as they will become syrupy.
- NOTES: Original recipe calls for a lot less frosting. This amount was perfect to add plenty in between the layers, and to frost the outside of the cake generously. I did do a "crumb coat" and placed the cake in the fridge for 30 minutes and then frosted the rest. If you are making this cake as a 9x13, you won't need this much frosting. Cut in half and you will have a good plenty.
-Here is a photo of Candi and Me at a concert the last time I saw her, November 2014 –
It’s never a dull moment when I get to see her! <3