Judy'S Homemade Strawberry Cake
A moist and flavorful strawberry cake featuring fresh strawberries and a hint of Jell-O, perfect for summer gatherings, birthdays, or any celebration craving a fruity treat.
Ingredients
Instructions
- Mix the cake mix, strawberry Jell-O, oil, and warm water together in a bowl.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the frozen strawberries, setting aside 1/3 of the strawberries for the icing.
- Pour the batter into greased and floured cake pans.
- Bake at 350°F (175°C) for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before frosting with strawberry icing made from the reserved strawberries.
Tips & Substitutions
For a lighter version, consider using egg whites instead of whole eggs and a sugar substitute. You can also replace the white cake mix with a gluten-free alternative to cater to dietary needs. Ensure the frozen strawberries are well-drained to avoid excess moisture in the batter. For extra flavor, add a teaspoon of vanilla extract to the mix.
Serving Suggestions
Serve this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its sweetness. It pairs beautifully with Cousin Suzy'S Apple Cake for a dessert spread, making it perfect for celebrations or casual gatherings. Fresh strawberries on top can add a lovely decorative touch.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or enjoy it cold, as the flavors often deepen with time.
Nutrition & Diet Analysis (per serving)
Each serving of Judy'S Homemade Strawberry Cake contains roughly 416 calories, with 1g protein, 21g carbohydrates, and 37g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, you can use fresh strawberries, but you will need to chop them and possibly mash some to avoid excess moisture. Fresh strawberries may also require a bit of extra sugar to enhance their sweetness when baking.
How can I make this cake more moist?
To enhance moisture, ensure not to overbake the cake, as this can dry it out. Adding a couple of tablespoons of sour cream or yogurt to the batter can also contribute to a richer texture and keep the cake moist.
What can I substitute for strawberry Jell-O?
If you prefer an all-natural option, you can use a strawberry puree or a homemade strawberry syrup instead of Jell-O. This substitution will add a fresh strawberry flavor but may require adjusting the amount of sugar in your recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).