Here's a classic Strawberry Cake recipe from our 150th Anniversary Cookbook that has been a favorite since 1993. Quick and easy, moist and fluffy, there's a reason this semi-homemade strawberry cake has been a go-to recipe for decades.
Ingredients
1 box white cake mix
3 tablespoons all-purpose flour
3 eggs
3/4 cup cooking oil
3/4 cup water
1 package (3 oz) strawberry gelatin
1/2 cup frozen (defrosted & drained) or fresh strawberries, diced into small pieces
Preheat oven to 350°F. Butter and flour a tube, bundt pan or two 9-inch cake pans. Ensure all nooks and crannies are covered. Set aside.
Combine all ingredients in large bowl and mix well.
For bundt or tube pan, bake for 40 minutes or until an inserted toothpick comes out clean. If using two 9-inch layer cake pans, bake for about 23-25 minutes.
While cake cools, prepare frosting. Combine all ingredients and mix well. Drizzle over warm cake.
Decorate cake with fresh strawberries and creme chantilly, if desired.
