Introduction & Inspiration: A Taste of Sweet Family Tradition
This recipe for “Mamaw Emily’s Strawberry Cake” feels like a warm hug from a beloved grandmother. I absolutely cherish recipes like this – simple, reliable, bursting with flavor, and clearly passed down with love. It uses a clever combination of cake mix, strawberry gelatin, and fresh strawberries for an incredibly intense, triple-dose of strawberry goodness.
The inspiration behind sharing this is celebrating those treasured family recipes. The ones that aren’t overly complicated but always taste like home. This cake perfectly embodies that spirit, using a convenient cake mix base but elevating it with thoughtful additions.
What makes Mamaw Emily’s cake stand out is the way strawberry flavor permeates every layer. From the pink-hued, moist cake studded with fresh berry pieces to the simple, creamy buttercream frosting made with real crushed strawberries. It’s pure strawberry delight.
Perfect for family dinners, potlucks, birthdays, or just because, this cake is easy to make and universally loved. It’s a sweet taste of tradition that deserves to be shared.
Nostalgic Appeal (Grandma’s Kitchen & Cake Mix Charm)
There’s a special kind of nostalgia attached to recipes with names like “Mamaw Emily’s.” It immediately brings to mind a cozy kitchen, time-tested techniques, and the comforting aroma of something delicious baking. This cake feels like it belongs to that cherished category.
Using a cake mix and strawberry gelatin also adds a layer of retro charm. These ingredients were popular shortcuts in mid-century baking, making impressive desserts accessible to busy home cooks. This recipe cleverly utilizes them for maximum flavor and ease.
The result is a cake that feels both familiar and deeply comforting. It’s reminiscent of simple layer cakes served at family gatherings – unfussy, generously frosted, and made with love. It’s reliably delicious.
Making this cake feels like connecting with that tradition of practical, heartwarming home baking. It’s less about fancy techniques and more about creating pure, simple deliciousness that brings people together.
Homemade Focus (Smart Shortcuts, Delicious Results)
While this recipe starts with a boxed cake mix, I firmly believe it exemplifies smart homemade baking. It uses the mix as a reliable foundation but builds upon it with fresh ingredients and a homemade frosting, resulting in a cake that tastes far superior to a mix alone.
The real homemade stars here are the additions: the fresh strawberries folded into the batter provide bursts of juicy fruitiness, and the frosting is a simple but wonderful buttercream made with real butter and crushed fresh strawberries. That fresh fruit in the frosting makes all the difference!
This approach combines the consistency and ease of a mix with the irreplaceable flavor of fresh ingredients. It’s perfect for busy bakers who still want that homemade taste and quality. It proves you don’t need to do everything from scratch to create a fantastic dessert.
It’s a reminder that homemade baking can be adaptable and accessible. You get the satisfaction of creating a beautiful layer cake without the stress of measuring all the intricate dry ingredients for the cake base.
Flavor Goal: Intense Strawberry, Moist Cake, Creamy Frosting
The flavor goal for Mamaw Emily’s cake is an unapologetically intense strawberry experience. We want the cake itself to be super moist, tender, and clearly flavored with strawberry (thanks to both gelatin and fresh berries). The frosting should be creamy, sweet, and packed with authentic strawberry flavor from the crushed fresh fruit.
The cake’s texture is key – using oil and buttermilk (implied by cake mix reaction with leaveners, though water is listed) along with the gelatin helps create a very moist crumb. The fresh strawberry pieces add little pockets of juicy texture.
The frosting aims for a classic American buttercream texture – sweet and fluffy – but with the added dimension of fresh, slightly textured crushed strawberries. It shouldn’t taste artificial, just purely fruity and sweet.
The overall effect is a sweet, very moist, intensely strawberry-flavored cake with a creamy, fruity frosting. It’s a celebration of strawberries in a simple, comforting format.
Ingredient Insights: The Triple Strawberry Method
Let’s break down how these ingredients create that intense strawberry flavor:
CAKE:
- White Cake Mix: The convenient base, providing structure and basic cake flavor.
- Strawberry Gelatin: A powerhouse! Adds intense strawberry flavor, vibrant pink color, and helps retain moisture for a super moist cake.
- Sugar & All-Purpose Flour: Added to the mix, likely to adjust the sweetness and texture balance when gelatin is included.
- Water, Canola Oil, Large Eggs (Room Temp): Standard cake mix additions providing liquid, fat/moisture, and binding/structure.
- Finely Chopped Fresh Strawberries: Folded in at the end, providing bursts of real fruit texture and fresh flavor that complements the gelatin’s intensity.
FROSTING:
- Butter (Softened): The base for the buttercream, providing richness and flavor. Softened butter creams easily.
- Crushed Fresh Strawberries: The key frosting flavor! Using crushed (not pureed) berries adds authentic flavor, moisture, and some nice texture.
- Confectioners’ Sugar: Provides sweetness and structure, creating a thick, spreadable frosting. The amount needed might vary slightly depending on the moisture from the strawberries.
- Salt (Implied/Optional but Recommended): Although not listed for the frosting, a tiny pinch of salt would help balance the sweetness.
Essential Equipment: Standard Cake Baking Tools
You’ll need typical cake-making gear:
- Two 8-inch Round Baking Pans: Essential for creating the layers.
- Parchment Paper: For lining the pans, ensuring easy cake release.
- Large Mixing Bowl: For the cake batter.
- Another Bowl (Large or Medium): For the frosting.
- Electric Mixer (Handheld or Stand): Necessary for properly mixing the cake batter (following box instructions) and beating the frosting until fluffy.
- Rubber Spatula: For folding in strawberries and scraping the bowl.
- Measuring Cups and Spoons.
- Wire Racks: Crucial for cooling the cake layers completely.
- Offset Spatula or Knife: For frosting the cake smoothly.
No unusual tools needed for this comforting cake!
List of Ingredients with Measurements (Mamaw Emily’s Recipe)
Here’s your shopping list for this strawberry delight:
CAKE:
- 1 box (13-1/4 ounces) white cake mix
- 1 package (3 ounces) strawberry gelatin
- 3 tablespoons sugar
- 3 tablespoons all-purpose flour
- 1 cup water
- ½ cup canola oil
- 2 large eggs, room temperature, beaten
- 1 cup finely chopped fresh strawberries
FROSTING:
- ½ cup butter, softened
- ½ cup crushed fresh strawberries
- 4-½ to 5 cups confectioners’ sugar
- Optional Additions: ½ tsp vanilla extract, pinch of salt
Garnish (Optional):
- Additional fresh strawberries
Ensure eggs are at room temperature and butter/cream cheese for frosting are softened.
Step-by-Step Instructions: Baking a Family Favorite
Let’s bake Mamaw Emily’s Strawberry Cake:
1. Preheat and Prepare Pans:
Preheat oven to 350°F (175°C).
Grease two 8-inch round baking pans. Line the bottoms with parchment paper, then grease the parchment paper as well.
2. Combine Dry Cake Ingredients:
In a large bowl, combine the white cake mix, strawberry gelatin powder, granulated sugar, and all-purpose flour. Whisk them together briefly.
3. Add Wet Cake Ingredients:
Add the water, canola oil, and beaten eggs to the dry ingredients.
Beat with an electric mixer on low speed for 30 seconds, just until the dry ingredients are moistened.
Increase the speed to medium and beat for 2 minutes, scraping the bowl occasionally.
4. Fold in Strawberries:
Gently fold the finely chopped fresh strawberries into the batter using a rubber spatula.
5. Bake the Cake Layers:
Transfer the batter to the prepared pans, dividing it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake layer comes out clean.
6. Cool the Cake Layers:
Cool the cakes in the pans for 10 minutes.
Then, carefully invert the cakes onto wire racks. Remove the parchment paper.
Let the cakes cool completely before frosting. Warm cakes will melt the frosting.
7. Make the Frosting:
While the cakes cool, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy.
Beat in the crushed fresh strawberries.
Gradually beat in the confectioners’ sugar, starting with 4 ½ cups, until the frosting is smooth and reaches your desired spreading consistency. Add more sugar if needed to thicken it. (Optional: Beat in vanilla extract and a pinch of salt here if desired).
8. Assemble and Frost:
Place one cooled cake layer on a serving plate.
Top with a generous portion (about 1 cup) of the strawberry frosting, spreading it evenly.
Place the second cake layer on top.
Spread the remaining frosting evenly over the top and sides of the cake.
9. Garnish and Serve:
Garnish the cake with additional fresh strawberries, if desired.
Slice and serve! Store leftover cake covered in the refrigerator.
Troubleshooting: Ensuring a Moist, Fruity Cake
Even simple cakes can sometimes need adjustments:
Problem: Cake is Dry
Cause: Overbaking; inaccurate measurement of oil/water. Solution: Start checking for doneness at 25 minutes. Use exact liquid amounts. The gelatin and oil should make this a very moist cake, so overbaking is the likely culprit.
Problem: Strawberries Sank to Bottom
Cause: Berries were too large or too wet; batter too thin. Solution: Ensure berries are finely chopped. Gently toss berries with 1 tsp of flour before folding them into the finished batter.
Problem: Frosting is Too Thin/Runny
Cause: Too much liquid from crushed strawberries; butter too soft/melted; insufficient powdered sugar. Solution: Add more confectioners’ sugar, a few tablespoons at a time, until desired consistency is reached. Ensure butter is softened, not melted. Drain crushed berries slightly if they seem very watery.
Problem: Frosting is Too Sweet Solution: Add a tiny pinch of salt to balance. Use slightly less sugar next time (though it may affect consistency).
Tips and Variations: Personalizing Mamaw Emily’s Recipe
While classic, you can still add your own touches:
- Frosting Texture: For fluffier frosting, ensure butter is well-creamed before adding sugar. Beat well after adding sugar.
- Strawberry Prep: Ensure strawberries for the frosting are crushed well but perhaps not fully pureed, to leave some nice texture.
- Different Gelatin: Try raspberry or cherry gelatin for a different fruit flavor profile in the cake.
- Cream Cheese Frosting: If you prefer tang, substitute half the butter in the frosting with softened cream cheese (you might need slightly less powdered sugar).
- No Fresh Berries?: While fresh are best in the cake, you could omit them. For the frosting, use ½ cup thick strawberry jam instead of crushed fresh berries (reduce powdered sugar significantly, maybe start with 3 cups and add more as needed).
- Sheet Cake Version: Bake in a greased and floured 13×9-inch pan (check baking time, likely 30-35 minutes). Frost directly in the pan.
Serving and Pairing Suggestions: Simple Comfort
This cake is perfect for sharing:
Serving Suggestions:
- Serve at room temperature or slightly chilled (due to frosting).
- Perfect for potlucks, family dinners, birthdays, or spring/summer celebrations.
- A simple slice is all you need!
Pairing Suggestions:
- Beverages: Milk, coffee, tea, or lemonade.
- Alongside: A scoop of vanilla ice cream wouldn’t hurt!
Nutritional Information (Approximate, as of March 27, 2025)
Here’s the breakdown per slice (assuming 12 slices):
- Calories: 532
- Fat: 21g (7g saturated fat)
- Cholesterol: 51mg
- Sodium: 340mg
- Carbohydrate: 85g (sugars not specified, but very high)
- Protein: (Not specified, likely 4-5g)
Note: Only partial nutrition facts were provided in the original prompt. Carbohydrate/sugar count is very high. This is an indulgent, sweet cake!
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Mamaw Emily’s Strawberry Cake
Description
This recipe for “Mamaw Emily’s Strawberry Cake” feels like a warm hug from a beloved grandmother
Ingredients
CAKE:
- 1 box (13-1/4 ounces) white cake mix
- 1 package (3 ounces) strawberry gelatin
- 3 tablespoons sugar
- 3 tablespoons all-purpose flour
- 1 cup water
- ½ cup canola oil
- 2 large eggs, room temperature, beaten
- 1 cup finely chopped fresh strawberries
FROSTING:
- ½ cup butter, softened
- ½ cup crushed fresh strawberries
- 4–½ to 5 cups confectioners’ sugar
- Optional Additions: ½ tsp vanilla extract, pinch of salt
Garnish (Optional):
- Additional fresh strawberries
Instructions
Let’s bake Mamaw Emily’s Strawberry Cake:
1. Preheat and Prepare Pans:
Preheat oven to 350°F (175°C).
Grease two 8-inch round baking pans. Line the bottoms with parchment paper, then grease the parchment paper as well.
2. Combine Dry Cake Ingredients:
In a large bowl, combine the white cake mix, strawberry gelatin powder, granulated sugar, and all-purpose flour. Whisk them together briefly.
3. Add Wet Cake Ingredients:
Add the water, canola oil, and beaten eggs to the dry ingredients.
Beat with an electric mixer on low speed for 30 seconds, just until the dry ingredients are moistened.
Increase the speed to medium and beat for 2 minutes, scraping the bowl occasionally.
4. Fold in Strawberries:
Gently fold the finely chopped fresh strawberries into the batter using a rubber spatula.
5. Bake the Cake Layers:
Transfer the batter to the prepared pans, dividing it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake layer comes out clean.
6. Cool the Cake Layers:
Cool the cakes in the pans for 10 minutes.
Then, carefully invert the cakes onto wire racks. Remove the parchment paper.
Let the cakes cool completely before frosting. Warm cakes will melt the frosting.
7. Make the Frosting:
While the cakes cool, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy.
Beat in the crushed fresh strawberries.
Gradually beat in the confectioners’ sugar, starting with 4 ½ cups, until the frosting is smooth and reaches your desired spreading consistency. Add more sugar if needed to thicken it. (Optional: Beat in vanilla extract and a pinch of salt here if desired).
8. Assemble and Frost:
Place one cooled cake layer on a serving plate.
Top with a generous portion (about 1 cup) of the strawberry frosting, spreading it evenly.
Place the second cake layer on top.
Spread the remaining frosting evenly over the top and sides of the cake.
9. Garnish and Serve:
Garnish the cake with additional fresh strawberries, if desired.
Slice and serve! Store leftover cake covered in the refrigerator.
Recipe Summary and Q&A: Your Guide to Mamaw Emily’s Cake
Let’s recap this intensely strawberry cake!
Summary: Mamaw Emily’s Strawberry Cake uses a white cake mix base enhanced with strawberry gelatin and fresh chopped strawberries for a moist, pink, and intensely fruity cake. It’s topped with a simple buttercream frosting made with butter, powdered sugar, and fresh crushed strawberries.
Q&A:
Q: Why use strawberry gelatin in the cake mix?
A: The gelatin powder adds a significant boost of strawberry flavor, enhances the pink color, and contributes to the cake’s moist texture by binding water.
Q: Can I use fresh strawberry puree instead of crushed strawberries in the frosting?
A: Puree might make the frosting too thin. Crushed fresh strawberries provide flavor and some texture without adding excessive liquid. If using puree, start with less and be prepared to add significantly more powdered sugar.
Q: Does this cake need to be refrigerated?
A: Yes, because the frosting contains fresh strawberries and butter, leftovers should be stored covered in the refrigerator for up to 3-4 days.
Q: Can I use frozen strawberries in the cake batter? A: Yes, thaw and finely chop them. Pat them slightly dry before folding into the batter to avoid adding too much excess moisture.