Elsie's Strawberry Cake Recipe

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Elsie's Strawberry Cake

Brenda Forbes

By
@BrnJune

This cake was one my Mother made all the time. The recipe is cherished by our family because Mama made it so often--and it was almost a signature cake of hers. My Mother made fantastic cakes--and she seemed to changed the recipes all the time--two were rarely exactly the same...

The cake is very moist and so flavorful!


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Comments:

Serves:

6-8

Prep:

40 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 box
white cake mix
1 small
pkg. strawberry gelatin
1 c
vegetable oil ( or canola oil)
1/2 c
milk
1 c
pecans, chopped
1 c
coconut, flaked
1 c
strawberries, fresh or frozen
4
eggs
1 tsp
vanilla extract
1 tsp
butter extract
1 tsp
almond extract
16 oz
confectioner's sugar
1/2 c
butter (or margarine)

Directions Step-By-Step

1
Preheat oven to 350 degrees F.
2
Combine cake mix and dry gelatin, oil and milk. Blend well. Add eggs and beat four (4) minutes. Add 1/2 c. coconut, 1/2 c. pecans and 1/2 c. strawberries - blending only. (Note: If frozen strawberries are used they should be thawed. Strawberries should be mashed and well drained.) Bake in greased and floured pan 25 to 30 minutes or until "springy" to touch.
3
Have combined when cake comes from oven: Powdered sugar, melted butter, 1/2 c. strawberries, 1/2 c. pecans, 1/2 c. coconut and the extracts.
4
Cream sugar, butter. Add coconut, pecans, extracts, and strawberries--blend only.
5
Make holes in cake (using fork tines) while hot and pour mixture over cake, pressing down with fork to force topping down into the cake.
6
Cool before serving. Cake can be made completely with topping and frozen for future use. (Note: due to the high acidity level of the strawberries, cover cake with plastic wrap before covering with aluminum foil, otherwise holes will appear in the foil.)

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy