Thursday, May 17, 2012

Strawberry Cake

Last week we went and picked strawberries as a family.  My In-laws were in town, so they were able to help pick berries {many hands make light work}, and corral the kiddos.  Even Mason went along; he slept the whole time.  We picked 10 gallons of strawberries!  2 of those gallons were for a friend, but with the rest I made some into freezer jam and then froze a ton whole so that we could have smoothies {or scoothies as my 2 year old calls them} all year long!

Strawberries are by far my favorite fruit, and I love most desserts that call for strawberries.  On May 8, 2008, Bradley and I attended my niece and nephew's joint birthday party, where my sister-in-law made a fresh strawberry cake.  {The reason this date stands out in my mind so well is that was the day I found out I was expecting our first child!}  The cake was absolutely delicious and I've wanted to eat it again since then.  So, four years and a few days later, I finally made one.

I do have to give a HUGE disclaimer, though:  this cake is NOT entirely from scratch!  I've mentioned before that occasionally I will post recipes that don't fall in line with my blog title, but only if they are that good.  This one falls into the awesome category, so you're getting it here.  If you absolutely can't stand me for posting a recipe that includes a boxed cake mix, just close out this tab :).  For those of you who remain, enjoy!

Strawberry Cake

1 box white cake mix
1 box strawberry Jello
1 cup oil
1/2 cup milk
1 1/4 cups chopped fresh strawberries
4 eggs
1 cup coconut *
1 cup chopped pecans *

Preheat oven to 350F.  Grease either 2  9-inch round pans, or 1 9x13-inch pan.  Place all ingredients in a large mixing bowl and beat for several minutes until well combined.  Pour into prepared pans and bake for 30-35 minutes, until toothpick inserted in center comes out clean.

*Coconut and pecans are optional.  If you do use, they can be toasted if you want to add some extra taste. 

Frost with the following:

Strawberry Frosting

1 stick butter, softened
4 oz. cream cheese, softened
4 cups powdered sugar
2 tablespoons milk
1/2 cup chopped fresh strawberries, with most of the juice drained out
1/2 cup chopped pecans*
1/2 cup coconut*

Beat butter and cream cheese until smooth.  Add powdered sugar and mix until well combined.  Add milk and beat smooth.  If frosting is too runny, add more powdered sugar a little at a time until it is the right consistency.  Beat in strawberries.

*Again, coconut and pecans are optional.  If used, they can be toasted, if so desired.

source: My sister-in-law


  1. Your cake looks so scrumptious! It is a recipe I want to make so I will save it for a time when we have friends/family coming to visit. Thank you for sharing.

  2. This is soooo good! Wish I could get those ingredients over here. I'll have to make it with Leanna when we are back in the States!

  3. I really used to not like strawberry cake but now I love it...this looks great!

  4. Yum! Go you for taking 3 kids strawberry picking!!! :)

  5. This sounds delicious! Just the other day I was eyeing a box of strawberry cake mix - but fresh strawberries in it sounds amazing! I like that remembered having this the day you found out you were preggo with Iz!


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