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STRAWBERRY CAKE

Updated: Dec 8, 2023



This cake is the most requested cake of any that I make. If someone has a birthday coming up they will ask me to make this cake. It is delicious and so moist. You need to follow the recipe exactly because if you have strawberry juice in your frosting it will be runny. This recipe also allows you to add more powdered sugar if it needs to be thicker. This can be made in a 9 x 13 pan but you really want layers so you will get that frosting between each layer. This recipe can be found in my Volume 2 cookbook.




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Best cake ever. My late aunt made this cake for as long as l can remember. It's still requested at family gatherings. When l make it l omit the jello because l have not found a vegan strawberry gelatin. It it mostly to hold the delicate cake together l believe, so l make a 9×13 pan and the taste is still divine.

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When making your strawberry cake and using frozen strawberries, do they need to be thawed before using?

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Yes. Room temp in fact. The butter must also be the right temperature. This is a delicate cake but the rewarding taste is worth every effort.

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This is my husband’s favorite cake too!! I’ve been making it for years .. same recipe!! 😃❤️

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I made this for Easter and put in freezer. I just hope my icing doesn’t slide off when it thaws. Can you please elaborate more on…

-what size container of frozen strawberries do you get

-are they whole

-is that enough for cake and icing

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My cake turned out perfectly. Here’s what I did for the strawberries…I used one quart fresh strawberries, rinsed, and dried with paper towel. I put them in my 8 cup food processor and puréed. I measured out 1 cup for the cake, then poured the rest into mesh strainer, which sat about 2 hours to drain, and I pressed on them and turned with fork. I used those for the icing.

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My family is in love with this cake! It is my favorite as well! 🥰❤️

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