Grandmother Mary’s Famous Strawberry Cake: Your Go-To Recipe for a Moist & Flavorful Dessert
Indulge in the vibrant taste of summer with this incredible Strawberry Cake! Bursting with fresh strawberries in both the light, tender cake and the rich, creamy frosting, this recipe is a true family favorite, cherished by generations. If you’re a devout fan of strawberries, prepare to meet your new obsession – a must-try dessert that promises to delight every palate.
If the thought of biting into a dessert overflowing with the sweet, tangy essence of strawberries makes your heart sing, then you absolutely need to keep reading. This stunning strawberry cake is a celebration of all things strawberry! It starts with a clever shortcut: a simple white cake mix. But don’t let that fool you into thinking it’s anything less than spectacular. We elevate it by incorporating a box of strawberry Jell-O for an extra boost of flavor and a beautiful pink hue, along with real frozen strawberries that infuse every crumb with authentic berry goodness. The magic doesn’t stop there; the frosting is equally packed with strawberries, giving it that gorgeous, natural pink color and an irresistible fruity tang that perfectly complements the cake.
I first shared this delightful recipe on my blog nearly four years ago, and it has remained a cherished favorite ever since. This very special cake recipe comes from my dear friend, Candi, who has been one of my closest companions for over two decades. Not only is she a wonderful friend, but Candi also shares my passion for food blogging, showcasing her culinary talents at The Devilish Dish. Her kitchen creations are truly inspiring, and this strawberry cake is a testament to her amazing baking skills.
As I’ve mentioned before, baking wasn’t always my first love. In fact, for a long time, it felt more like a chore than a pleasure. But over the years, something shifted. Now, I find myself dreaming of new recipes to create, even when I’m supposed to be sleeping, or (confession time!) sometimes even during church service, as with my No-Bake Marshmallow Cheesecake. Candi, on the other hand, has always possessed a natural flair and deep love for baking. Her creations are consistently amazing, and this particular strawberry cake recipe from her blog was one I always intended to try. Looking back, I can only wonder: “Lordy! Why did it take me so long?!” The result was absolutely worth the wait, and it quickly became a staple in my dessert repertoire.
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Candi affectionately refers to this recipe as Grandmother Mary’s Strawberry Cake, and I wholeheartedly encourage you to read her original blog post. It’s truly one of my favorite pieces she has ever written, filled with heartwarming sentiment. She shares that her grandmother baked this very cake every single Sunday, solely because it was her granddaddy’s absolute favorite. That, my friends, is pure love poured into every single slice, a tradition of sweetness and affection passed down through the generations. It’s this personal touch and history that makes every bite of this strawberry cake even more special.
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It was during a search for an Easter dinner dessert several years ago that I stumbled upon this gem. Browsing through countless recipes, this one instantly caught my eye. It was that “ah-ha!” moment we all recognize – the feeling when you know you’ve found something truly special. Suddenly, my entire Easter menu fell into place around this spectacular cake. While some elements of my Easter dinner shift from year to year, some traditions, like a truly memorable dessert, are always present.
Dessert, in particular, is one course where I love to experiment and surprise my guests. You know those people who claim they can pass on dessert? The ones who declare, “I couldn’t eat another bite”? Well, even *those* discerning individuals couldn’t resist this strawberry cake. They’d invariably ask, “Can I please have just a sliver?” – and almost always returned for a second, more substantial piece! There’s truly nothing quite like savoring a magnificent piece of strawberry cake, perhaps on the patio, basking in the warm sunshine, or sharing it with loved ones around a festive table. This cake has a way of converting even the staunchest non-dessert eaters.
But PLEASE don’t wait until Easter to make this fresh strawberry cake! It’s too good to save for just one holiday!
May I suggest Valentine’s Day as another perfect occasion? This cake, with its delightful pink hues, is absolutely ideal for that romantic holiday I hold so dear. There’s something inherently charming about strawberries, especially when sliced just right, they often reveal a perfect little heart shape. It’s a natural touch of sweetness and romance!
Whether you achieve that heart-shaped strawberry accidentally or intentionally, placing them atop this luscious cake adorns it in a way that unequivocally screams… ❤︎ Be My Valentine! ❤︎ It’s a thoughtful, delicious gesture that speaks volumes, making it perfect for celebrating love and friendship.
Just look at all those gorgeous strawberries nestled within the cake layers! This strawberry cake is incredibly moist and tender – a texture that truly sets it apart. I know there are some purists out there who might frown upon using a cake mix, preferring everything from scratch. However, I’m here to tell you with full confidence: if you didn’t reveal that this amazing strawberry cake recipe starts with a mix, no one would ever suspect! Its homemade taste and moist texture are so convincing. Well, that is, until they inevitably ask you for the recipe, which they most certainly will! So be prepared to share your delicious secret.
Key Ingredients for Our Amazing Strawberry Cake with Strawberry Frosting:
Crafting this delightful strawberry cake requires a few simple, yet effective, ingredients to achieve its signature flavor and moist texture:
- White Cake Mix: The convenient base that makes this recipe approachable and consistent.
- Strawberry Gelatin (Jell-O): Adds an extra layer of strawberry flavor and helps achieve that perfect pink hue and moist crumb.
- Frozen Strawberries: Essential for infusing the cake and frosting with real fruit taste and moisture.
- All-Purpose Flour: A small addition that helps structure the cake mix for a more homemade feel.
- Vegetable Oil and Water: Standard liquid components for cake mixes, ensuring tenderness.
- Eggs: Provide structure, richness, and binding for the cake batter.
- Unsalted Butter: The creamy foundation for our luscious strawberry frosting.
- Powdered Sugar: The key ingredient for creating a smooth, sweet, and perfectly textured frosting.
While the cake itself is fairly simple to assemble, it’s important to note that the strawberry frosting has a unique, slightly softer consistency compared to a traditional buttercream. The first time I prepared it, my kitchen was quite warm from all the holiday cooking, which made the frosting a bit challenging to work with. To ensure it sets beautifully, I found that chilling the frosting in the refrigerator for a bit helps immensely, especially if your kitchen is on the warmer side. This step makes all the difference in achieving that smooth, spreadable texture.
When assembling this as a gorgeous layer cake, I’ve discovered a simple trick that makes the frosting process much smoother and yields a professional-looking finish: the “crumb coat.” After applying a thin crumb coat, I place the cake in the fridge for about 30 minutes to firm up before adding the remaining, more generous layer of frosting. While Candi’s original recipe calls for a bit less frosting, I’m here to tell you, this strawberry frosting is so irresistibly delicious, you’ll want to eat it with a spoon! I’ve adjusted the amount in my recipe to ensure there’s plenty to generously fill between the layers and lavishly cover the entire outside of the cake. If you opt to make this cake as a 9×13 sheet cake, you might find this amount of frosting to be too much. In that case, simply halve the frosting recipe, and you’ll have more than enough to beautifully frost your sheet cake.
What is a Crumb Coat and Why is it Essential?
For those new to cake decorating, a crumb coat is a crucial first step, especially for layer cakes. It’s a very thin layer of frosting applied to the cake to “seal in” any loose crumbs. This preliminary layer traps all those stray crumbs, preventing them from mixing into your final, visible layer of frosting, which ensures a smooth, pristine finish. Once this thin layer is applied, place your cake in the refrigerator for about 30 minutes. This allows the crumb coat to firm up and lock in those crumbs, creating a perfect canvas for your final, flawless coat of frosting.
After generously frosting the cake, I decided to crown it with some beautiful fresh strawberries. Luckily, I captured the photos right away! Because shortly after, when I went to serve the cake, a familiar phenomenon began. You know what happens when fresh strawberries meet sugar, right? They start to release their delicious juices, becoming syrupy and absolutely perfect for shortcake. Of course, when those juicy berries are resting directly on a cake or arranged around the sides, touching sugary frosting, they create delightful little strawberry syrup “rivers” in your perfectly smooth frosting. DOH! It’s a minor detail, but one that can impact presentation.
So, a crucial note to self (and now to you!): if you plan on adorning your cake with fresh strawberries, do it RIGHT before you serve it! This ensures they look their absolute best and prevent any unintended strawberry syrup streams.
Just last week, a brilliant idea struck me! What if I took the essence of this incredible strawberry cake and transformed it? Specifically, what if I baked this very batter in my trusty donut pan? And then, to take it up another notch, what if I glazed those baked strawberry donuts with a rich, decadent chocolate ganache? But why stop there? What if I then dusted them with adorable sprinkles, dressing them up perfectly for Valentine’s Day? Well, my friends, I did all of those things, and the result was pure magic! These delightful treats are now known as Chocolate Covered Strawberry Donuts, and they are, I kid you not, CRAZY GOOD! You absolutely have to try them!
Craving more strawberry goodness? Here are some of our other favorite strawberry recipes:
Among all the strawberry cake mix recipes I’ve ever encountered and tried, this one consistently stands out as my absolute favorite. It’s truly incredible how adding humble frozen strawberries and a packet of Strawberry Jell-O to a simple white cake mix can yield a dessert that is this good, this flavorful, and this incredibly moist! It’s a testament to the fact that sometimes, the simplest additions can create the most extraordinary results.
Now, it’s time to gather your ingredients and make what I confidently call the BEST strawberry cake EVER! You won’t regret a single moment of it. 
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Print Recipe
Strawberry Cake
Ingredients
- FOR THE CAKE:
- 1 white cake mix
- 3 Tablespoons flour
- 3 eggs
- 3/4 cup water
- 3/4 cup vegetable oil
- 1 3 ounce package Strawberry Jell-o
- 1/2 cup frozen strawberries thawed, drained
- FROSTING:
- 1 1/2 sticks butter softened
- 3/4 cup frozen strawberries thawed, drained
- 4 1/2 cups powdered sugar
Instructions
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Preheat oven to 350 degrees F (175 C). Grease and flour two 9-inch round cake pans thoroughly.
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In a large mixing bowl, combine the white cake mix, flour, vegetable oil, water, eggs, and the 3-ounce package of Strawberry Jell-O. Mix on medium speed with an electric mixer for approximately 2 minutes until well combined and smooth. Gently fold in the thawed and drained frozen strawberries.
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Evenly pour the prepared cake batter into your greased and floured cake pans. Bake for approximately 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Once baked, remove the cakes from the oven and let them cool in the pans for about 10-15 minutes before carefully turning them out onto a wire cooling rack to cool completely. Ensure cakes are entirely cool before frosting.
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Prepare the Strawberry Frosting: In your mixer, cream together the softened butter until light and fluffy. Add the thawed and drained frozen strawberries, mixing until incorporated. Gradually add the powdered sugar, one cup at a time, mixing until the frosting reaches a smooth, desired consistency. If the frosting is too thick, add a small amount of the reserved strawberry liquid or milk; if too thin, add a little more powdered sugar. Frost in between the cooled cake layers, and then generously frost the outside of the cake.
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Garnish with fresh strawberries just before serving for the best presentation. Remember, if fresh strawberries sit on the cake for too long, they may release juices and create “syrup rivers” in your frosting.
Notes
- For convenience, 1/2 cup of frozen strawberries is typically equivalent to one standard 10-ounce container of frozen strawberries after thawing and draining.
- Don’t discard the liquid from the thawed strawberries! It’s a fantastic natural way to thin out your frosting if it becomes too thick during mixing, while also adding more intense strawberry flavor.
- The original recipe from Candi called for a slightly smaller amount of frosting. However, I’ve found that the quantities listed here are absolutely perfect for generously filling between the layers and creating a luscious, ample coating on the outside of a two-layer cake. For a truly professional finish, I highly recommend applying a “crumb coat” first, chilling the cake in the fridge for about 30 minutes, and then proceeding with the final, thicker layer of frosting. If you’re opting to make this as a simpler 9×13 sheet cake, you likely won’t need as much frosting; in that case, cutting the frosting recipe in half should provide you with a good, plentiful amount.
Nutrition
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– Here is a lovely photo of my dear friend, Candi, and me at a concert. This picture was taken the last time I saw her, in November 2014 –
It’s truly never a dull moment when I get the chance to see her! Our friendship is one of my greatest treasures. <3