When my granddaughter asked for "Grandma's Strawberry Cake", it took us a minute to realize that she was talking about my mother's recipe. Every time one of us bakes this cake, we talk about "Grandma" and how she used to make it every year for Christmas Eve dinner ... and for every summertime food event we had!
I think the recipe emerged in the 1960s. I remember having it for the first time at a summertime family reunion! From then on, it was a huge family hit.
I was delighted to bake it for Phoebe, and everybody at the party enjoyed reminiscing about the old recipe!
Thaw the strawberries and add the first half of the package to the cake mix, oil, eggs and strawberry gelatin. Mix thoroughly and bake in a prepared 13 x 9 cake pan at 350 degrees for 25 minutes.
1 box white cake mix
1/2 of a 10 ounce package of frozen strawberries
1 cup canola oil
1 box strawberry gelatin
When the cake is done, remove it from the oven and immediately make the icing. Prepare by adding
the second half of the package of thawed strawberries to 1 pound powdered sugar and 1/2 stick soft butter. Whip until smooth and pour over the cake while the cake is still warm.
You can also bake this cake in 2 or 3 round pans. You'll need more frosting for a layered cake, so use the following recipe. Let the round cake layers cool completely before frosting them.
Add the second half of the package of strawberries to 8 ounces of softened cream cheese, 1/2 stick soft butter and 2 pounds powdered sugar