Strawberry Cake

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I stole this recipe for Strawberry Cake from a cookbook called Taste of Home: Quick Cooking Annual Recipes 2017 who stole it from Pam Anderson from Billings, MT. This three layer cake starts with white cake mix and strawberry gelatin. Beaten egg whites and mashed fresh strawberries are added to the cake batter. After baking, whipped cream or frosting of your choice finishes the cake. Fresh strawberries and the strawberry gelatin add yummy strawberry flavor to a store bought cake mix.

March 21st is National California Strawberry Day and making this Strawberry Cake or No Bake Strawberry Lasagna or Simply Delicious Strawberry Cake is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).

Mash fresh unsweetened strawberries to yield ½ cup and set aside.

In small bowl with clean beaters, beat 4 large egg whites on high speed until stiff peaks form.

Preheat oven to 350 F. In a large bowl, combine 1 package dry white cake mix, 1 package (3 oz) strawberry gelatin powder, 1 cup water and ½ cup canola oil.

Beat on low speed 1 minute or until moistened, beat on medium speed 4 minutes. Fold egg whites and mashed strawberries into cake batter.

Pour into 3 greased and floured parchment lined 8 inch round baking pans. Bake 25 – 30 minutes or until toothpick comes out clean. Cool for 10 minutes before removing to cooling rack, cool completely.

Spread whipped cream or frosting of your choice (I like to use vanilla) between layers.

Finish frosting over top and sides of cake.

Slice and enjoy!

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Strawberry Cake

This three layer cake starts with white cake mix and strawberry gelatin. Beaten egg whites and mashed fresh strawberries are added to the cake batter. After baking, whipped cream or frosting of your choice finishes the cake. Fresh strawberries and the strawberry gelatin add yummy strawberry flavor to a store bought cake mix.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings 12 people

Ingredients

  • 1 package white cake mix regular size
  • 1 package (3 oz) strawberry gelatin
  • 1 cup water
  • ½ cup canola oil
  • 4 large egg whites
  • ½ cup mashed unsweetened strawberries
  • Frosting of choice

Instructions

  1. Preheat oven to 350 F. In a large bowl, combine dry cake mix, gelatin powder, water and oil. Beat on low speed 1 minute or until moistened, beat on medium speed 4 minutes.
  2. In small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mashed strawberries into cake batter.
  3. Pour into 3 greased and floured parchment lined 8 inch round baking pans. Bake 25 – 30 minutes or until toothpick comes out clean. Cool for 10 minutes before removing to cooling rack, cool completely.
  4. Spread whipped cream or frosting of your choice between layers and over top and sides of cake.

Recipe Notes

I whip the egg whites first, that way the beaters are clean. Then I set aside the egg whites and make the strawberry part of the batter.