Mary'S Strawberry Cake
A moist, flavorful strawberry cake featuring a tender white cake base infused with strawberry jello and frozen strawberries, perfect for gatherings and celebrations.
Ingredients
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine the Duncan Hines white cake mix, eggs, oil, water, strawberry jello, and frozen strawberries.
- Mix well until all ingredients are thoroughly combined.
- Pour the batter into a Bundt pan.
- Bake in the preheated oven for 1 hour.
- Remove from oven and let cool before serving.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs. If you prefer a less sweet cake, reduce the amount of strawberry jello or use fresh strawberries instead of frozen. You can also substitute vegetable oil with applesauce for a healthier option. Ensure your Bundt pan is well-greased to prevent sticking. For an extra burst of flavor, add a teaspoon of vanilla extract to the batter.
Serving Suggestions
This strawberry cake is perfect for spring and summer gatherings. Serve it with whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a light fruit salad or a refreshing 'Try-And-Guess' Salad-Theresa Shea. You can also dust the top with powdered sugar for an elegant touch or garnish with fresh strawberries for added presentation.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds. This will keep the cake moist and bring back its delightful flavor. You can also serve it chilled for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Strawberry Cake contains roughly 602 calories, with 5g protein, 77g carbohydrates, and 32g fat. It is an excellent source of vitamin C (33% of the Daily Value), and a good source of calcium and protein.
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. Just make sure to chop them into small pieces and reduce the amount of sugar in the recipe if you prefer a less sweet cake. Fresh strawberries will provide a vibrant flavor and texture, enhancing the overall cake experience.
What can I do if my cake sticks to the pan?
If your cake sticks to the Bundt pan, try running a knife around the edges before inverting it. To prevent this in the future, ensure the pan is thoroughly greased and floured. You can also use a non-stick cooking spray specifically designed for baking, which helps cakes release easily.
How can I enhance the flavor of the cake?
To enhance the flavor, consider adding a teaspoon of vanilla extract or almond extract to the batter. You can also mix in some lemon zest for a zesty twist. For variations, try adding a layer of cream cheese frosting or a strawberry glaze on top to elevate the flavor even further.
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).