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Strawberry Cake soft

It’s Independence Day 2009. We are celebrating with family and a hot grill. On the menu? Hamburgers, brats and hot dogs of course. Since this is a dessert post, that’s the most I will talk about dinner.

This is a well known cake among cake mix cakes, and I have no lost pride in using one. As always, it is a wonderful finale to dinner.

Fresh Strawberry Cake


  • 1 (18 oz) white or yellow cake mix
  • 1 (4 serving size) strawberry jello mix
  • 4 eggs, lightly beaten
  • 1 cup oil
  • 1/4 cup water
  • 1 cup fresh strawberries, slice and mashed

Strawberry Frosting:

  • 1 cup butter, softened
  • 16 – 24 ounces powdered sugar
  • 1/4 – 1/3 cup mashed strawberries

 Cake Directions:

Preheat oven to 350 degrees. Grease or spray three 8″ pans, or two 9″ pans.

Combine cake mix and dry jello powder in mixing bowl, stir to combine. Add oil, water, eggs and strawberries. Mix thoroughly, about 2 minutes on medium. Pour evenly into prepared pans. Bake for 18 – 20 minutes, or until toothpick comes out clean. Cool for 10 minutes in pan then remove to cooling rack.

Frosting Directions:

Combine the butter, sugar and strawberries and beat until smooth. Layer and frost. Store cake in refrigerator for most flavorful results.