"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Strawberry Cake Recipe

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This recipe for Strawberry Cake, by , is from Cookin' with Barb!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Keene
Added: Wednesday, April 29, 2009


1 pkg (18.25 oz) plain white cake mix
1 pkg (3 oz) strawberry gelatin
1 c. mashed fresh strawberries with juice (1 1/2 C whole berries)
1 c. vegetable oil
1/2 c. milk
4 large eggs
1 c. frozen unsweetened grated coconut, thawed
1/2 c. pecans, chopped


1 one pkg cream cheese (8 oz.), at room temp.
8 tbsp. (1 stick) butter at room temp.
3 1/2 c. powdered sugar, sifted
3/4 c. fresh ripe strawberries, rinsed, capped, and mashed to make 1/2 C. then drained well
1/2 c. frozen unsweetened grated coconut, thawed
1/2 c. chopped pecans

Preheat oven to 350. Lightly grease three 9" round cake pans or one 9" x 13" cake pan with vegetable shortening or non stick spray, dust with flour. Shake out the excess flour. Set the pans aside.

Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk, and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter.

Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven. If your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack (or bake the first two pans alone and then bake the third pan by itself). Bake the cakes until they are light brown and just start to pull away from the sides of the pan . 28 - 30 minutes. 9 x 13 pan will take a little longer. Be careful not to overcook the layer on the highest oven rack.

Remove the pans from the oven and place them on wire racks to cool for about 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes or more.

Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans.

To assemble: place one cake layer right side up on a serving platter. Spread the top with frosting. Add another cake layer right side up and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes. Serve at once or chill the cake for later serving. Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover.




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