*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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This was great! My grandma had this same recipe, but a couple of things were different, and I think it would help with some of the things that others complained about. First, use 1/3 cup milk instead of 2/3 cup water in the batter. Second, use 1/2 cup strawberries (undrained) for the cake. For the icing, my grandma's recipe called for 1/2 cup margarine, 1 - 1 1b. box of powdered sugar, and 1/2 cup of strawberries, DRAINED. That makes a TON of icing, so I halved it, and it was the PERFECT amount: 1/4 cup margarine, 2 cups powdered sugar (which is 1/2 a box), and I still use 1/2 cup of strawberries, DRAINED. Excellent cake!! Thanks for the recipe - now I have it online!
I took a reviewer's advice and used the 1/3 cup milk instead of the water. I'm glad I did. I was afraid the edges would burn before the center was done, but the cake turned out spectacular. I added 1 1/2 Tablespoons of lemon juice because the batter tasted way too sweet. I mashed the strawberries, then added them to the cake batter. I'm not sure if this is the proper way to prepare the cake, but it turned out fine. I used a 6oz package of gelatin; half for the cake, the rest I put in my cream cheese frosting recipe made with less sugar and a tablespoon of strawberry all-fruit preserves. If you take this suggestion, make sure to adjust the sugar in your frosting for the sugar in the strawberry gelatin. I didn't use the frosting suggested because I thought it sounded way too sweet and bland. I cut each cake layer in half to get more frosting in the cake because the cream cheese frosting with strawberry flavor is excellent. My family loved it.
The cake was fantastic but the icing wasn't - too sweet for me. I made the cake again this time taking the vanilla cool-whip and mixing that with some of the strawberries in syrup (about five oz of the strawberries). I decorated the top of the cake with whole strawberries cut in half placed all over the cake. This time the cake was PERFECT! LOL. Had a lot of great comments on the cake the second time.
As a cake decorator I am always looking for a new recipe to 'wow' my customers. This one gets rave reviews everytime! I do not use their frosting, however. I torte the cake and use a strawberry filling between the layers. This is a moist, delicious cake that even held up to the weight of fondant! Definitely try this recipe!
I used this recipe as a wedding cake with the frosting as the filling. The groom said it was the best cake he has ever eaten. I didn't use any extra liquid in the frosting. The strawberry juice in the frozen strawberries was enough.
Yummy! Easy! I didn't have strawberry jello, so I used raspberry and it worked just fine. I've also made this recipe without the jello, it was still good, just not PINK. ;) Thanks for a great strawberry cake recipe!
AWESOME!!! I made this for a get-together with friends and everyone loved it. I did change a few things..... I didn't have white cake mix, so used strawberry with cherry jello. It was wonderful! As others stated about the frosting, the milk was not needed, nor do you need to melt the margarine. I used the 4 Tbs margarine, 4 cups confectioners sugar, and the strawberries, then added a half tub of Cool Whip. Thank you so much for sharing!
Excellent! I substituted real butter for the margarine because I avoid trans fats. I also dyed my frosting a shade of pink not found in nature using some magenta toned food coloring paste I had in the house, hence the color in the picture :)
Very good cake my family and friends always request. I make a sheet cake and layered cake but its usually too much frosting. To make the frosting the right consistency, use only a teaspoon of remaining strawberries & juice at a time until you get the desired spreading consistency. I have never had to use the milk. Also don't melt the margarine if you want frosting consistency.