Strawberry Cake(Lm-Will'S Special)
A vibrant strawberry cake featuring fresh strawberries and a sweet strawberry Jell-O flavor, perfect for celebrations and dessert lovers seeking a fruity, moist treat.
Ingredients
Instructions
- Mix oil, eggs, and cake mix and beat for 2 minutes at medium speed.
- Mix flour and Jell-O and set aside.
- Drain the thawed strawberries.
- Add strawberries and Jell-O mixture to the cake mix and beat for 1 minute.
- Pour the batter into a greased and floured pan.
- Bake at 350°F for 20 to 30 minutes for a layer cake or approximately 45 minutes for a Bundt cake.
Tips & Substitutions
For a lighter texture, consider using egg whites only instead of whole eggs. If you want to enhance the strawberry flavor, add a teaspoon of vanilla extract or a splash of almond extract to the batter. If you don't have wild strawberry Jell-O, any strawberry-flavored gelatin will work as a substitute. Make sure to beat the batter well to incorporate air for a fluffy cake.
Serving Suggestions
Serve this delightful strawberry cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with fresh berries on top for added flavor and presentation. Consider complementing it with a light salad or a scoop of Tropical Cheesecake for a balanced meal. This cake is perfect for celebrations or casual gatherings alike.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you prefer, refrigerate it to extend freshness for about a week. To reheat, place individual slices in the microwave for 10-15 seconds or enjoy it cold as a refreshing treat. This cake also freezes well; wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Cake(Lm-Will'S Special) contains roughly 197 calories, with 2g protein, 22g carbohydrates, and 12g fat. It is a good source of vitamin C (11% of the Daily Value).
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 if you prefer. Just make sure to wash, hull, and chop them before adding to the batter. You may want to reduce the amount of liquid in the recipe slightly, as fresh strawberries contain more moisture than frozen ones.
What size pan should I use for this cake?
For a layer cake, use two 9-inch round pans. If you prefer a Bundt cake, a 10-inch Bundt pan is ideal. Just remember to grease and flour the pans well to prevent sticking, especially for the Bundt version.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. If needed, you can frost it just before serving to maintain its freshness.
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).