Mamaw Emily’s Strawberry Cake


Time: 25 Minutes
Servings: 12

My husband loved his Mamaw’s strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers.


1 package white cake mix (regular size)

1 package (3 ounces) strawberry gelatin

3 tablespoons sugar

3 tablespoons all-purpose flour

1 cup water

1/2 cup canola oil

2 large eggs, room temperature

1 cup finely chopped strawberries


1/2 cup butter, softened

1/2 cup crushed strawberries

4-1/2 to 5 cups confectioners’ sugar



Preheat oven to 350°. Line the bottoms of two greased 8-in. round baking pans with parchment; grease parchment.

In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans.

Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Source: Taste of Home

Author: Jennifer Bruce


Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.

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