Ingredients for Granny's Strawberry Cake
- Yellow Cake Mix
- Strawberry Gelatin
- Strawberries With Sugar
- Vegetable Oil
- 4 large eggs
- 1/2 teaspoon salt
- Crisco
- 1 cup (2 sticks) unsalted butter, softened
- Frozen Strawberries
- Powdered Sugar
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How to Make Granny's Strawberry Cake
- Preheat oven to 375°F (190°C).
- Grease and flour two or three 9-inch round cake pans (or other desired pan size). Dust the pans with 2-3 tablespoons of cake mix to prevent sticking.
- In a large mixing bowl, combine the cake mix, gelatin, and salt.
- Add the oil and begin mixing on low speed. Gradually add the sliced strawberries, followed by the eggs one at a time, mixing until well blended.
- Divide the batter evenly among the prepared cake pans.
- Immediately reduce oven temperature to 350°F (175°C) and bake according to the cooking chart on the cake mix box for your chosen pan size. Check for doneness at the minimum baking time and monitor carefully to prevent burning.
- Cool the cakes in the pans on a wire rack for 15 minutes.
- Carefully remove the cakes from the pans and place them on wax paper or parchment paper to prevent cracking.
- For the frosting: In a separate bowl, cream the softened butter on low speed for 1-2 minutes.
- Gradually add half of the powdered sugar, mix well, then add the remaining sugar, sliced strawberries, and a dash of salt. Beat until light and fluffy (about 4 minutes).
- Once the cakes are completely cool, place one layer on a cake plate. Frost the top with a thin layer of frosting.
- Add the second layer and frost the top. Repeat with the third layer if using.
- Frost the top and sides of the cake with the remaining frosting. If making a two-layer cake, use a thicker layer of frosting between the layers.
- Allow the cake to sit for at least 4-6 hours, or preferably overnight, before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
205 g
Sugar
3003g
Fat
389g
Carbs
316g
