Grandmother Verdie's Strawberry Cake Recipe
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4.5
12 reviews
Excellent
Grandmother Verdie's Strawberry Cake Recipe
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My Grandmother Verdie's Strawberry Cake is a delicious treasure! It's a strawberry cake recipe with cake mix, Jello, and strawberries, topped with homemade strawberry buttercream frosting. This nostalgic cake is easy to make and always a favorite dessert!
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Ingredients
- 1 1 Box Duncan Hines white cake mix or favorite white cake mix
- 3 3 Tablespoons all-purpose flour
- 1 1 (3-Oz) box Strawberry Flavored Gelatin, Jello
- 1/2 1/2 Cup water
- 1 1 Cup oil coconut oil, or melted butter
- 4 4 large eggs
- 5 5 ounces Frozen Halved Strawberries in Syrup thawed
- Strawberry Buttercream Frosting
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Instructions
- Preheat ovens to 350º F. Prepare three 8-inch round cake pans with butter and flour to prevent sticking.
- In a large mixing bowl, add cake mix, flour, gelatin, water, oil and eggs, and strawberries and mix well.
- Divide the cake batter between three prepared cake pans.
- Bake until cakes spring back when gently touched in the center and the edges begin to turn loose from the sides of the pan, about 30 minutes. You can follow my tips for how to tell when your cake is done..
- While the cake is baking, make the Strawberry Buttercream Frosting according to the recipe.
- After removing the cake pans from the oven, allow them to cool on a wire rack for about 5-10 minutes in the pans, then carefully turn the cakes out onto wire racks to complete cooling.
- Assemble the cooled cake layers onto a cake stand or cake plate and frost each layer with the buttercream frosting until all three layers are frosted. Slice and serve.
Equipments used:
Notes
- Storage and Freezer Instructions
- Due to the ingredients, this cake will need to be refrigerated and not left out on the counter other than when serving. It can also be frozen for later.
- To store. Prepare the cake according to the recipe. Wrap well or store in an airtight container and keep in the refrigerator for 5 to 6 days.
- To freeze. Prepare the cake layers through baking and cooling. Allow the cake layers to cool completely, wrap them well and carefully place each layer into a gallon zip-top freezer bag. Place the layers flat in your freezer (I like to place them onto a sheet pan.) Freeze the cake layers for up to 2-3 months. To frost the cake, remove it from the freezer and allow it to thaw in the refrigerator with the wrapping intact. Then, frost the cake once it has completely thawed.
- The frosted cake can also be frozen for up to 2-3 months in an airtight container. Thaw in the refrigerator and store in the refrigerator as directed while you enjoy the cake.
Nutrition Information
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Calories
356kcal
(18%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
13g
Trans Fat
0.3g
Cholesterol
62mg
(21%)
Sodium
323mg
(13%)
Potassium
52mg
(1%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
90IU
(2%)
Vitamin C
0.05mg
(0%)
Calcium
104mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 323mg | 13% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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