Strawberry Cake – a delicious recipe with White Cake Mix, Eggs, Vegetable Oil, O, Fresh Mashed Strawberries, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 350
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2. Mix cake mix, eggs, oil, Jell-o, and 1 cup mashed strawberries together well.
3
3. Grease and flour two 9-inch round pans or one 9x13 pan.
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4. Pour batter into pans and bake at 350 degrees for 20-30 minutes. An inserted toothpick should come out clean, and cake will look slightly browned on top.
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5. Let cake cool completely before frosting. (Note: I even bake mine the day before and keep it in the fridge, then frost the day I am going to serve it.)
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FROSTING:
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1. Whip the softened butter with sugar and vanilla. Gradually add mashed strawberries until the frosting reaches the right consistency. (Note: this frosting is not a stiff frosting, but it's not a glaze. It may run slightly down the sides as it sits.)
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2. Frost the cake and store in the fridge until serving.
1065
kcal
Calories
78
g
Fat
83
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 box (18.25 Oz. Box) White Cake Mix, 4 whole Eggs, 3/4 cups Vegetable Oil, 1 package (3 Oz. Package) Strawberry Jell-O, and more.
Yes, Strawberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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