Actually, this strawberry cake is a treat that will delight any time of the year, but for those of you who have read my recently published novella titled My Cupcake, My Love, you’ll remember that I frequently mention red velvet cake and strawberry cake. In my experience, red velvet cake is much more common than strawberry cake, so I’m sharing my recipe. Be aware that this recipe goes back several years so manufacturers may have changed some quantities. Enjoy!
1 box white cake mix
1 package (3-oz) strawberry-flavored gelatin
½ cup vegetable oil
½ cup water
Frozen sliced strawberries in syrup (10-oz package), well drained (reserve juice from strawberries)
Combine cake mix and gelatin. Add oil and water. Beat for two minutes before adding eggs. Beat until smooth. Fold drained strawberries into cake batter. (Some recipes call for pureeing the strawberries but I’ve never tried this.)
Bake in two 9-inch greased cake pans in 350-degree oven for 20 to 25 minutes or until done. Cool completely and then frost with the following:
½ stick margarine or butter
1 8-oz package cream cheese, softened
1 box confectioners’ sugar (or more if needed for good spreading consistency)
4 tablespoons (or as needed) of the reserved strawberry juice
Mix margarine or butter with cream cheese and beat until smooth. Add confectioners’ sugar. Use juice as necessary to make frosting of nice spreading consistency. Add more confectioners’ sugar if needed. Beat frosting until smooth and creamy. Spread between layers of cake, on top, and on the sides.