Mom's Sunday Strawberry Cake
The recipe was handed down to my wife, Mandi, who continues to make the cake. The requests now pour in from her family for her to make this cake for them on many occasions. To this day, nothing marks a special occasion in our extended family like this cake, and I am happy to pass it along.
1 boxwhite cake mix
4eggs, beaten well
110oz. package of frozen strawberries, less 2 tablespoons
2/3 cwesson oil
13oz. package strawberry gelatin (jello)
18oz. package of cream cheese
2 Tbspstrawberries, saved from cake above
1 boxconfections sugar
How to Make Mom's Sunday Strawberry Cake
- FROSTING-Make FIRST and refrigerate to cool while you make the cake.
- Preheat oven to 350 degrees Place cake mix, oil, eggs and jello in large
mixer bowl and blend well with electric mixer. Add strawberries and pour
into 3 8-inch pans that have been greased and floured (I use a 9 x pan
stead. Bake for 25 to 30 minutes.
While cake cools mix up cream cheese, butter, strawberries and confectioners
sugar with electric mixer. Handle cake carefully while frosting it, as it
is very light and moist and crumbles easily.