Friday, April 3

Quick & Easy Decadent Strawberry Cake

Sunday, April the 5th is Mr.P's birthday! 50 years! 50 years of joys, trials, wonderful memories and living life to the fullest. Mr.P has been a great blessing to our family and our lives have been enriched because of him and what he stands for. We will celebrate his birth, his life and our love. I do love Mr.P!

This is the birthday cake Mr.P always asks for.... it is REALLY sweet, especially the frosting. He loves it and I make it just for him. He deserves every bit and MORE besides. From his birthday it is only a short 10 days until the tax deadline! Did I mention my husband is a CPA? Poor Mr.P never gets to enjoy his birthday until after April the 15th! I'm sure this cake will pull him through! 

Using a cake mix and jello, this Strawberry cake is one of the easiest layer cakes I make 
and also the most requested. Easy and delicious? That's for me!
SERVES 10 to 12
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  • 1 cup frozen strawberries packed in light syrup, thawed
  • 1 (16.25-ounce) box Strawberry cake mix
  • 1 (3-ounce) box strawberry Jell-O
  • 2/3 cup vegetable oil
  • 4 eggs
  • Strawberry Buttercream Frosting, recipe follows
  • Fresh sliced strawberries for garnish, optional
  • Preheat oven to 350 F.
  • Grease and flour 3 (8-inch) round metal cake pans. Line with wax paper that has been greased and floured as well. Set aside.
  • Drain strawberries, reserving the juice for frosting. 
  • Combine cake mix and strawberry Jell-O in the large bowl of an electric mixer. Add oil, eggs and drained strawberries. 
  • Mix well on low for 30 seconds, then medium for 2 minutes, scraping sides as necessary.
  • Divide the batter equally among the 3 prepared pans and bake for 25 - 30 minutes. 
  • Remove from oven; cool in pans for 10 minutes, then turn out onto wire racks. Cool cake rounds completely.
  • Frost with Strawberry Buttercream Frosting and garnish with fresh strawberries, if desired.
  • 2 sticks butter, at room temperature
  • 1/2 cup strawberry juice (reserved from frozen strawberries in cake batter)
  • 1 1/2 to 2 pounds powdered sugar
  • Using an electric mixer, mix the butter, juice and sugar together on low until blended. Then cream on high until light and fluffy, about 2 minutes. Scrape sides of bowl as necessary.   
  • Place a cooled layer of cake on your cake stand, add a layer of frosting; spread out. Repeat; ice sides and top of cake. 
  • Refrigerate.

TIP: I add wooden skewers to my cakes before I ice the sides and top. This prevents my cakes from sliding while I'm icing them and they end up being straight and even without much effort. If you'd like to try this: Measure your wooden skewer and cut off excess with a pair of wire cutters. Position them evenly through your cake and press them all the way in to your cake. I use two to three skewers in my cakes. 



  1. We are going to pick fresh strawberries tomorrow. I might just need to make this cake after we get home. I'm sure I could use some fresh ones instead of the frozen. :) And I must be like my brother because I like sweet icing too.

  2. Shannon, Where do you all go to pick fresh strawberries? I know the kids really enjoyed that. You are a good mom. Greg LOVES LOVES LOVES anything sweet. Most frostings are too sweet for me, I usually scrape it off of my piece and Greg adds it to his!

  3. I found a strawberry patch in Fairfield, TX. We had a lot of fun. When we lived in Killeen, picking strawberries was one of our annual traditions, but this is the first year that I found a patch close enough since we moved to Lavon. I even got brave and made some jam. It was much easier than I thought it would be.

  4. What a perfect birthday cake. Thanks for sharing the recipe for the pretty cake!
    Julie @ Julie's Lifestyle

  5. Oh yum! I couldn't comment on G+ as the post was shared privately to a community, but I had to come look at that yummy cake!

    1. Thanks Tammy! You will never know how much I admire you. Have a great Sunday!

  6. Thank You!

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