I promised the recipe for the strawberry cake I took to my 4th of July family reunion, but there are a few things I’d like to share about this cake. First, giving credit where due, this is not one of my own original recipes. It was given to me by one of my sisters in law on my husband’s side of the family. Second, this cake is absolutely yummy! Third, this cake represents everything I try NOT to do when I cook. This cake is fat, sugar, and unnatural food ingredients, and I only make it a couple of times a year. I’m also sure to make it for an occasion including lots of people. We all get a small slice, and I never have any left over. Lastly, did I mention that this cakes tastes absolutely divine? My boys beg me to make this cake more often, but I make them wait for every 4th of July and Christmas.
1 box white cake mix
1 package strawberry gelatin
2/3 cup oil
1/4 c water
1 cup frozen, unsweetened strawberries (thawed and drained, reserve liquid for frosting)
Preheat oven to 300 degrees. Combine cake mix and gelatin in a mixing bowl. Add oil, water eggs, and strawberries. Beat mixture until thick and creamy, and strawberries are very well incorporated. Pour batter into 2 greased and floured 9 inch round cake pans. Bake until inserted toothpick comes out clean, approximately 60 to 75 minutes. Be sure to cook cake completely before attempting to remove from pans. This is a very moist cake, and failure to cool thoroughly will result in the cake tearing apart when you try to remove it. I also find it very helpful to shake the edges of the cake loose before inverting the pan.
1 cup reserved strawberry liquid (add enough water to make 1 cup)
5 tablespoons flour
1 cup butter
2 cups powdered sugar
Combine strawberry liquid and flour in a double boiler and cook until thickened. COOL. This is very important. If you don’t make sure this mixture is completely cool, you will have problems with the frosting when you try to blend it with the butter and sugar.
Beat butter and powdered sugar together until fluffy. Combine strawberry mixture and butter mixture and continue to beat until light and fluffy.
Frost as a 2 layer cake, decorate with sliced strawberries and mint leaves, and enjoy!