And I’m not even kidding with that title! It totally is.
My mom grew up in the Plant City, FL area, which if you were not aware, is the strawberry capital of Florida, if not the US. So she was raised picking strawberries and eating an abundance of them. Maybe that’s why I love strawberries SO much. They even have a very fun Strawberry Festival every year, which I’ve been to one time and man, oh man, at the homemade strawberry shortcake that comes out of that Festival.
So began my quest for a worthy strawberry cake, after I decided I need to thaw and use this gallon of frozen strawberries my mom passed on to me. It was time to break them out. I went online and found several recipes that sounded delish, so gave one a try. I used one for the sheetcake factor (since I’m not fond of baking layer cakes). Anytime I can bake in a 9×13 pan, I’m in! So, I picked a recipe for the sheetcake and then found another one with icing that I liked better. Cream cheese icing, YUM.
It has a ton of strawberries in the cake and icing and the good part is, it starts with a basic white cake mix. That I love too, but it tastes homemade.
All frosted and ready to eat. Put it in the fridge to chill for awhile before you cut it.
And then it’s even better with some of those leftover strawberries dolloped on top. Oh myyyyyyyyyyy, was this ever good! Are you drooling yet?
This is now going to be my favorite cake to make. And it starts with a white cake mix, you gotta love that.
Best Ever Strawberry Cake
Printed from Cooks.com
1 box white cake mix
3 TB. plain flour
1 (3 oz) box strawberry jello
1/2 cup water
3/4 cup oil (I actually only used 1/2 cup oil & it was fine)
1 cup frozen strawberries, thawed and chopped up
Combine cake mix, flour, Jello and water. Add oil and eggs, one at a time, beating well between. Add strawberries. Beat 2 minutes. Pour batter into well greased and floured 9×13 pan. Bake at 350* for about 45 minutes.
Icing: Strawberry Cream Cheese frosting
(adapted from Paula Deen online recipe)
1 stick butter, softened
1 (8 oz) package cream cheese, softened
1 (10 oz) pkg. frozen strawberries in syrup, thawed & pureed
7 cups powdered sugar (I didn’t really measure, just dumped in a bunch, probably about 5 cups & mixed with the mixer – you can measure if you’d like. This made more than I needed and I couldn’t add it all to the top of the cake or it would run over, next time I’m making less).
Add freshly sliced strawberries with juice to the top for EXTRA flavor!
And prepare to have your guests fall all over you when they can’t get enough of this cake! Let me know if you try it.
I made this for Mother’s Day last weekend and it was a big hit. I’ve got a few pics of our special day that I’ll share with you too.
Added to Jen’s Tasty Tuesday this week.
My new blog friend, Lindsay, with A Design Story did a little interview with me, so I hope you’ll go over and say hello and meet Lindsay. She’s a fairly new design blogger, with a lot of energy and some great ideas.