Strawberry Cake With Strawberry Icing
A moist, flavorful strawberry cake with fresh strawberries and strawberry-flavored icing, perfect for summer gatherings, birthdays, or any celebration that calls for a fruity dessert.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together the cake mix, eggs, strawberry Jello, chopped strawberries, and Crisco oil in a large bowl.
- Pour the batter evenly into three greased and floured 9-inch cake pans.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool before frosting with strawberry icing.
Tips & Substitutions
For a moist cake, consider adding 1/4 cup of buttermilk to the batter. You can substitute the Crisco oil with vegetable oil or melted butter if preferred. For a more intense strawberry flavor, use fresh strawberries instead of the Jello. If you want to add a unique twist, try folding in some finely chopped nuts or using a layer of Cool Whip Topping between the cake layers.
Serving Suggestions
This cake is perfect for celebrations and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a refreshing fruit salad for a light dessert option. For a complete meal, consider serving it with savory dishes like roasted chicken or a fresh garden salad. Explore more American recipes for delightful pairings.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or until warm. Enjoy cold or warm, as both options are delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Cake With Strawberry Icing contains roughly 162 calories, with 2g protein, 36g carbohydrates, and 2g 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 frozen strawberries in this recipe?
Yes, you can use frozen strawberries! Just be sure to thaw and drain them well to avoid excess moisture in the batter. Chopped frozen strawberries can add great flavor, though fresh strawberries will yield a brighter taste.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the Duncan Hines Cake Mix with a gluten-free cake mix. Ensure all other ingredients are gluten-free as well. You may need to adjust baking time slightly, so keep an eye on the cake as it bakes.
What can I use instead of strawberry Jello?
If you prefer not to use Jello, you can substitute it with pureed fresh strawberries or a homemade strawberry puree. Just reduce the liquid slightly in the recipe to maintain the right batter consistency.
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).