Southern Style Strawberry Cake
Written by joythebaker on June 2, 2008 – 11:46 pm -
Praise the heavens! I got a new cookbook! I think I was in a cookbook rut. I found myself relying on the same two cookbooks day after day for my baking indulgence. Granted, they’re great cookbooks- charming, attractive and funny- but I had heard all their stories, seem all of their dress shirts, and laughed at all their jokes. I needed something new.
Just when I was about to accept my circumstance, a charming new love came into my life. Sweets by Patty Pinner is my new darling. This book is more than just a collection of recipes. Sweets is a gathering of family memories. In my life food is all about family and memories, so this book has quickly become so so dear to my heart.
Sweets is a southern style cookbook. The recipes are extremely approachable. Some of the cakes are made with (gasp!) cake mix, and then fancied up with additional ingredients. The family pictures are utterly charming and the stories that go along with each recipe are really touching. I read this book, cover to cover on an airplane, like a novel. I just love it!
Let me tell you about this strawberry cake. First things first- it’s sweet and moist and covered in cream cheese frosting and pink tinted coconut. The best part? It’s pink on the inside. Pink! Come on! Who doesn’t like pink cake? This is the kind of dessert that needs to be presented on your prettiest cake platter, under the spot light in your china cabinet. It’s a show cake. But it’s also really delicious. And… with the fabulous presentation of the cake, and the inevitable oooohs and aaaaahs you’ll get from guests, you’ll NEVER have to tell anyone just how easy it was to make. It’ll be our little secret.
Southern Style Strawberry Cake
from: Sweets
1 (18.5 ounce) box white cake mix (without pudding)
1 (3 ounce) package strawberry jello
1 Tablespoon self rising flour
4 teaspoons granulated sugar
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/3 cup fresh strawberries, finely diced.
Preheat the oven to 350 degrees F.
To make the cake, combine to cake mix, Jello, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition Add the water and strawberries and mix well. Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.
Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.
Cream Cheese Frosting
1 (8 ounce) block cream cheese, softened
2 sticks (8 ounces) unsalted butter, softened
2 (1 pound) boxes powdered sugar
pinch of salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
pink food coloring
4 sliced strawberries
To make the frosting, in a bowl combine the cream cheese and butter. Beat until soft and pliable and no lumps remain. Add one box of the powdered sugar, salt and vanilla extract. Beat until incorporated. Add the second box of sugar and mix until incorporated. If you would like a smoother consistency, and a slash of milk. If you would like a thicker consistency, and a bit more powdered sugar until the desired consistency is achieved.
Put the coconut in a small bowl and sprinkle with two or three drops of pink die. Mix with hands to distribute the color and wash hands immediately. Once the cake is frosted, decorate the top of the cake with the shredded coconut and sliced strawberries. Enjoy! Happy Strawberry Summer!
Tags: "how to make strawberry cake", cake, cream cheese frosting, strawberries, summer
Posted in Cakes, Recipes | 64 Comments »
Hi Roz!
I’m so sorry you had trouble with the cake. That is no fun at all! I’ve changed the directions to say three 8-inch cake pans instead of two because I don’t want people to have any more problems. Yikes!
Thanks!
In the end, it was a beautiful, beautiful cake and tasted delicious. I would definately make again.
so is it safe to use a table spoon of self rising flour instead of regular all purpose flour i am about to make this cake this morning for someone please response quickley if possible thanks
yes lisa, it’s safe to use the self rising flour. it’s really not that much, so you’ll be fine. just divide the batter evenly into three 8-inch pans and you’ll have a lovely cake!
hi joy…
i am currently in the philippines and i cannot find white cake mix! do you think it would be okay with yellow cake mix?
Great recipe! I used vegan jello, available at Whole Foods, which made for a vegetarian cake. Mine wasn’t the luscious dollhouse pink you see in Joy’s cake, but it turned out delicious, and was very easy to make. I made cupcakes, rather than a layer cake (bake for 20 minutes) and the consensus was that, if eaten unfrosted, they passed for tasty strawberry muffins. Very versatile recipe!
Hi Joy, This recipe looks amazing, and I am planning on making it for my fiancé’s birthday in a few weeks as he LOVES strawberry cake! Would you recommend spreading some of the frosting between layers? I didn’t see anything about that and just wanted to clarify. Thanks!
I made this for my mom’s bday yesterday, it was definitely a hit. Thanks for posting this recipe!
I am going to make these for a work picnic friday! I think I might make it into mini cupcakes and a few regular sized cupcakes. I can’t wait.
[...] Southern Style Strawberry Cake This recipe is from Joy the Baker. [...]
What a delicious looking cake!
Was wondering if it can be baked in a 9 X 12 X 2 inch sheet pan with success instead of round layer pans?
Please reapond sonn as I need to bake it
TIA to anyone who responds
Great site!!!
I think you should be fine baking this cake in a 9 x 12 x 2 pan. You may have a bit extra batter. It’s hard for me to know. Since this cake is made with cake mix, check the cake mix box to see their pan options and cooking times. They should line up with this cake recipe close enough.
I have a recipe that my mother made for Stawberry Cake. I an not home but wanted to make one for a friend. I saw your recipe it is a bit different from hers but the picture was beautiful. I printed it out to take back home and I am going to bake it her for my friend. I think I found a great change for cake I loved my mother to make. Thank you!!!
Could I use a 11×15x2 inch deep pan? If so what would be your suggestions on chanding the baking time?