Strawberry Cake

Strawberry Cake

Makes one 9 x 13 cake

This is a beautiful cake and was a favorite with my boys growing up. It was often requested as their special birthday dessert. The recipe was given to me by a friend in Lincoln, Nebraska around 1962 and I’ve been baking it ever since – with a few modifications. Since you use frozen strawberries, it is available to enjoy year ‘round.  Note that the frozen strawberries in this recipe have some juice/liquid with them. They are not the sliced berries now available for smoothies. Also, I couldn’t locate a 10 oz package of strawberries and ended up buying a 16 oz. container. Just had to make sure I drained the berries very well, and had some juice left over (which I added to a dressing for fruit salad). You could also increase the amount of frosting and make it a layer cake if you want. Personally, I like the sheet cakes – easier to make and serve…


Cake Ingredients:

1/2 tsp baking powder

1 pkg. white cake mix (I like Duncan Hines)

1/2 cup Canola oil (or other vegetable oil)

10 oz. pkg. frozen strawberries in juice – defrost, drain well and reserve liquid – separate berries equally and set 1/2 of them aside. Divide the juice evenly, too.

1/2 cup liquid from frozen strawberries (add water if needed)

3 oz. pkg. strawberry jello

4 eggs



Heat oven to 350º. Grease/flour a 9 x 13” pan or use a baking pan spray.

Place cake mix into mixing bowl and whisk in the baking powder. Mix well.  Then add the remaining ingredients (using half of the strawberries) and mix very well.

Pour batter into the prepared pan and smooth the top. Bake until done. Check the cake mix box for estimated time – it can vary depending on the brand.. I baked mine for about 35 minutes.  Remove from the oven and allow cake to cool on a rack.  When the cake is cool, make the frosting.



1 cup butter (2 sticks at room temperature)

1 cup powdered sugar

2 Tbsp flour

1/2 cup strawberry juice +water (if needed)

2 Tbsp sugar

Remaining strawberries – pureed or thoroughly mashed with a fork.

Cream together butter and powdered sugar in a mixing bowl. Use a hand mixer or a stand mixer if available.

In small saucepan, make a paste of the flour, juice and sugar. Cook slowly over low heat until sugar is melted and mixture is thickened. Stir continually and be careful not to burn it. Set aside and cool thoroughly

Once the mixture has cooled, beat it into the creamed butter mixture. Puree the remaining 1/2 pkg. of strawberries and beat them into the frosting.  Frost the cake and allow it sit at least 20 minutes to set up.  If it is hot (like it is now) you can refrigerate the cake for about 20 minutes to help the frosting set up. Then serve and enjoy!