Southern Style Strawberry Cake
Simple, succulent and sweet, strawberries have a flavor that brings back memories of summertime, shortcake and hugs from grandmothers.
I know strawberries always remind me of both my Grandmaw Rose and my Mamaw Gean laughing and singing, busy making wonderful things to eat in their kitchens. One of the most delightful things they made was Homemade Strawberry Cake.
This melt-in-your-mouth dessert was always something one of us grandkids was practically begging for anytime we visited either of them.
I’ve updated the recipe a bit, but it’s simple, cheap – unless strawberries are out of season – and quite possibly one of the best cakes you’ll ever make.
Sweet Strawberry Cake + Icing
Makes one 4-layer, 8-inch cake
- 2 1/2 cups sifted all-purpose flour
- 1 tsp. salt
- 1 1/2 cups sugar
- 1 tbs. double-acting baking powder
- 1-3 oz. package of strawberry Jello
- 4 eggs
- 1/2 cup melted butter
- 1/2 cup water
- 1 tsp. pure vanilla extract
- 1/3 cup fresh strawberries, finely diced
Sift the first five ingredients into the bowl of a stand mixer.
Mix egg, butter, vanilla and water into a separate bowl until just incorporated.
Turn mixer on low and add egg mixture slowly, scraping down the sides of the bowl.
Let blend for about 1 minute, then add the strawberries and let mix for another minute or so.
Pour batter into two floured, parchment-lined round cake pans.
Bake at 350 degrees for 25-30 minutes or until a toothpick stuck in the center of the cakes comes out clean.
Cool on a cake rack.
Ice once the layers are completely cooled.
Fresh Strawberry Icing
- 1-8 oz. package of cream cheese
- ½ cup of butter (1 stick)
- 2 cups fresh strawberries, diced
- 5 cups of sifted, powdered sugar
Let the cream cheese and butter soften to room temperature.
Put in the bowl of a stand mixer and cream until light and fluffy.
Sift in your powdered sugar, adding the strawberries after the second cup.
Beat for 2 minutes after all ingredients are added.
Ice your cooled cake layers.
*Note: For four layers, split each 8” layer in half. The thinner layers will make this cake more moist.
Ice in between each layer, and the outside. Garnish with fresh strawberries.