Strawberry Cake With Frosting

“I perked up when I first read this neat recipe.Since my husband and I are muffin people, I was inspired by this recipe to make strawberry muffins through a modified version of this recipe.I had to do some adjusting:I hadn’t white cake mix so I used a simple white cake recipe (following all the mixing and ingredient listed) and nixed the eggs, oil and water suggested by the Inez’s recipe, but added to the white cake recipe the strawberry jell-o & thawed strawberries to the mix.I followed Inez’s baking temp. and time.It yielded 12 muffins.I topped them off with the frosting.They tasted good. I can understand why kids would like them, with the fun pink colour. “

“This was great! I’ll be making this often. Thanks for the recipe!”

“I had this recipe years ago and lost it, so I was delighted to find it here.Strawberry cake is a favorite of my family, so I made this for my son’s birthday.It was moist and delicious, loaded with strawberry flavor.It refrigerates well, and keeps for several days.”

“Very Good! I addded a few squirts of whipcream to each edge for a decorative touch… and a happy face to my daughters, she was thrilled!”

“MizzNezz, I haven’t had this recipe in years.Figured it was to be counted among the lost – thanks so much for posting it so that I could put it in my “rescued recipes” file!”

“I made this for my daughter’s bday as strawberry cake is her favorite. I ended up using store bought icing and it was still wonderful.”

“This cake was a huge hit with my 2 kids and husband. I WAS worried about the 1 whole cup of veg oil but I decided to follow the recipe nervously. It turned out great and beautiful. I used a bunt cake pan and needed to bake for an additional 5 min or so. I used a homemade cream cheese frosting and sprinkled decorative sugar on top. Thank you so much for the recipe.”

“I wasn’t quite sure what to expect with the ingredients listed, but this cake was a huge hit with the family, and it is delicious! I did substitute half the oil with unsweetened applesauce (I might try 3/4ths next time), and because I intended to serve the cake from the baking dish, I only made half the frosting recipe—which was still an ample amount. This recipe is very easy, and is good for when you are short on time—which I was yesterday. I used an 8×12-inch baking dish, and baked the cake about 10 minutes longer than directed. I must live in a cooking-utensil-challenged area (lol), because in addition to my fruitless search for a 7×11-in. pan, I also cannot locate a 9×12-inch pan.Yes, this cake is sweet—but aren’t desserts supposed to be?”

“Thank you so much for posting this recipe! Based on the ingredients, I wasn’t sure what to expect, but it was the perfect addition to my 4 year old’s “Pink-a-licious” birthday party.The cake was a huge hit. I used a strawberry buttercream frosting and decorated with fresh strawberries. Several moms asked for the recipe.”

“Pretty cake, easy to put together and quite moist. This is very sweet and smells (unsurprisingly) artificial. It went over well enough but is not likely to ever become the ‘go to’ recipe. Should the need for a strawberry cake arise again, I’ll look for something without jello powder. I did not make the frosting noted in the recipe.”

“Made this tonight for a block party!!Absolutely DELISH!!I will be making this again.I use fresh strawberries because they were on sale.I’m wondering if it would work with other fruits!!Blueberries maybe….??”

“The great thing about this cake is that it is soooo good and didn’t call for andy any ingredients that I didn’t already have on hand.I used fresh strawberries instead of frozen and made an 8″ round two-layer cake.This did make the cooking time a little longer.Also, I was expecting the icing to have a firmer texture like buttercream, but it did not.If I had known, I probably would have made it in the 12X9 pan that the recipe calls for.”

“Very easy, moist and delicious.This recipe makes 5-1/2 cups of batter, which is enough for one 8″ round and one 6″ round pan.I am not using the icing as I have my own recipe for that, but I’ll tell you, I could eat this cake without icing.It was very good!Since I used the 8″ and 6″ round pans and put them in the oven together, my cooking time was a longer than 30 minutes.I think my 8″ round took about 35-37 minutes, but my 6″ round was done around 33 minutes.”

“Easy, moist and dee-licious! Thanks for sharing.”

“This is the best Strawberry Cake ever.I made this cake for the 4th of July and then made it again Sunday.This cake is like Lay’s potato chips; nobody can eat just one (slice).This recipe is forever in my home.”

“This cake is very moist.I served it to family and everyone loved it.Thanks for posting.”

“I made this for my niece’s birthday party and it was a major hit!Instead of making the frosting as it called for in the recipe I just got a container of cream cheese frosting and blended the remainder of the frozen strawberries in it.YUM!This recipe is great!”

“Wonderful Cake recipe.Everyone loves it!The only modification that I’ve made is to use a strawberry cake mix and added a tsp. of strawberry extract.Other than that it’s a keeper!”

“This is my all time favorite recipe. I’ve made it for years and still love it. Only difference in my recipe is it calls for 1/2 cup thawed strawberries to the frosting.”

“I love this cake!This is the cake that, as a child,I always requested on my birthday. It is very sweet, but I wouldnt have it any other way. :)”