This is a our familyâs favorite strawberry cake recipe and it is super easy to make. I get lots of customer requests for it too.
- 1 box (18.25 oz.) Duncan Hines Classic White Cake mix
- 1 box (3oz.) Strawberry gelatin
- 3/4 c. vegetable oil
- 1/2 c. water
- 4 eggs
- 1/2 pt. frozen whole strawberries, thawed
- Preheat oven to 350. Combine cake mix and gelatin together until mixed well. Add oil, water, and eggs and mix on low for low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. While mixture is beating, puree thawed strawberries in a blender (if you donât have a blender just mash them really well). Combine strawberries and cake batter on low speed until strawberries are incorporated. Pour into greased/floured cake pans. Turn oven down to 325. Bake for 25-30 minutes or until done.
- ~Frost with Strawberry Icing (posted by Steady2Hands) or Buttercream Icing.
- ~For a super moist cake, when cake is done let it set in pan for 10 minutes. Immediately remove cake from pan and wrap in Saran Wrap until cooled and youâre ready frost it.
- ~Double this recipe for 2 (6â³) rounds & 2 (8â³) rounds
Would this work for a 10" pan? and why do you preheat it to 350 and then turn it down right before you put mix in oven?
Would fresh strawberries be okay, or do you have to use frozen?
Do you recommend any particular vegetable oil (corn, safflower, etc.) for this cake?
I love this recipe, but I find that I need to do 1 1/2 recipe for a good size 9x13 or 2" layers for an 8" cake. Very yummy!
I love this recipe and so does everyone I have ever made it for! In the Spring, I pick and make it with fresh strawberries.
I'm making this recipe now. I doubled it for 2 8" rounds and 2 6" rounds. The batter seemed a bit too runny, but we'll see how it turns out. I cooked the 8" rounds about 35 minutes for them to be done. I do have a convection oven so a bit longer is normal for me.
Would this recipe work well for stacked cakes or is it not dense enough?
@divinecc-I stacked mine (two tiers) for the Spiderman cake in my photos.
I have been using this recipe for a few years now and it is always a hit! Love it!
This recipes sounds perfect! But unfortunately I (and several family members) do not eat gelatin. Any suggestions for omitting? Perhaps start with a strawberry cake mix…or reduce the water & add some strawberry extract??? Any advise would be swell! Thanks
How does this bake as cupcakes?? It sounds so yummy and delicious.
@MamaChapman- I made this recipe swirled with the WASC and they turned out great! @fairstoneofall-Thanks!
does the gelatin change the texture of the cake?
I make this all the time, but instead of using regular gelatin, I use sugar free, it doesnt change the flavor, but it does make the cake alittle more stable. When I use the regular, it is just too moist. :)
Can this cake be made larger, like a 14"? Would it hold together for a wedding tiered cake?
I made this cake and it was great! I usually make a strawberry cake from scratch but did not have much time or all of the ingredients and I ran across this recipe and it was super easy. My customers seem to like this one better I guess due to the explosive strawberry flavor! I use DH french vanilla mix instead of the classic white and it was still good! This my new go-to strawberry cake recipe.
Made cuppies with it last night. Delish but very dilicate/tender. Wondering too about using them for stacked cake. Maybe save for topper if you're doing different flavors.
Can I just ask... when you say to use Strawberry Gelatin... do you mean the granules/powder to make Strawberry jello? Sorry... just wasn't sure and am based in Paris so don't always have access to all the same ingredients as in the US! Thanks!
Love the flavor of this cake, but it's seems so very soft! Any recommendations on how to firm it up? Thanks!
I am so sorry. I stopped making cakes toward the end of 2010 and have seldom been on this website since then. I'll try to answer all the above questions in this post. Hopefully this will help those with the same questions in the future.
This recipe is one my family has been using ever since I can remember (and that's a long, long time - lol).
The batter will be runny but the cake, once baked, is firm enough to stack. I made two large cakes with this recipe and both cakes held up very well and with no problems. Pictures of both cakes are on Cake Central. One is titled "M & M Candy Cake". It's a large 3-D cake. The other is titled "White Chocolate Roses/Drapes/Covering" and is a 3-tiered wedding cake covered in white chocolate modeling clay which is quite heavy.
I'm not sure why the temperature is to be turned down from 350 to 325.
I use vegetable oil.
I've never tried using fresh strawberries with this recipe. I prefer to use frozen strawberries thawed and pureed in a blender. The batter is less runny that way.
For the strawberry gelatin, I use Jell-O. I'm sorry but I do not have any suggestions for gelatin substitutions.
The recipe works great for cupcakes too :).
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