This cake brings back cherished memories of my grandmother's table. It is such a simple, yet decadent cake, and it was always on my grandmother's table at our family get-togethers. It was my favorite cake growing up and now my son loves it.
My favorite recipes are the ones that have been passed down for generations. Tastes can evoke wonderful memories. Ma is no longer with us but when I taste this cake I almost feel that I'm back in her kitchen. I have wonderful memories of her, dressed in her Sunday best and rushing home from church to make sure everything was perfect before everybody else started gathering in. I can still hear the old prayers that were sent up before our meal. I can see the cousins gathered around the "kids table" teasing each other, laughing, and hurrying so that we could go outside to play.
This cake starts with a white cake mix. With a few additions and a rich cream cheese strawberry frosting it is moist and tasty. I use frozen strawberries, like my grandmother did. However, I think pureed fresh strawberries would be great in the recipe. I like the frosting with the addition of the cream cheese, even though my grandmother did not use it in her version. The frosting is a little thin but I usually put a thin coat on the cake, refrigerate for a little while then spread the remaining frosting on the cake.
Old-Fashioned Strawberry Jello Cake
1 box white cake mix
1 (3-oz.) box strawberry jello
3 tbsp. all-purpose flour
4 eggs, room temperature
1 c. milk
1/2 c. vegetable oil
1 c. pureed strawberries (frozen strawberries thawed and drained well before pureeing)
Preheat oven to 350 degrees. Grease and flour three 8" cake pans and set aside.
Combine cake mix, jello, and flour in the bowl of an electric mixer. Add milk and oil. Add eggs, one at a time, beating well after each addition. Add strawberry puree and combine.
Divide batter among the three cake pans and bake in preheated oven for 20 to 30 minutes or until they test done.
Cool, in pan, on a wire rack for 10 minutes. Remove from pan and cool completely on rack. Frost and store in refrigerator.
Strawberry Cream Cheese Frosting
1 (8-oz.) cream cheese, softened
1 (16-oz.) box powdered sugar
1/2 c. pureed strawberries, (frozen strawberries thawed and drained well before pureeing)
Beat cream cheese with an electric mixer until creamy. Add powdered sugar, a little at a time, and beat until smooth. Add pureed strawberries and mix to combine. Spread on cooled cake.