Grandma's recipe for Strawberry Cake with a thick, Strawberry Glaze is BERRY delicious.
As I bake my way through many of my Grandma's goodies, I realize that most of the recipes for cakes, pies, cookies, canned foods, slaws, Jell-O salads, and more...are unchartered territory for me. Baking techniques, times, and directions can be confusing. Grandma made these recipes so many times she didn't need as much information. Oh well, it's an adventure.
If I remember correctly, a strawberry cake is one of my middle brother's favorites. Mom made him one when he was a toddler. Now that he's grown...he still makes the occasional request.
The cake is delicious. It's quick and easy. No mess. A lovely cake.
Ingredients for the Strawberry Cake:
One box of white cake mix
One cup of Wesson oil
Three T. flour
One cup of diced strawberries
One box of strawberry Jell-O
Preheat the oven to 350 degrees. Lightly grease and flour your cake baking pan. You may use a Bundt pan, two round pans, or a 9 x 13. It's your choice. Dice the strawberries and set aside. Add all ingredients to a mixing bowl. Don't over-mix. Fold the strawberries into the batter. Pour into the baking pan. For the Bundt pan, bake for 35 minutes. Check the cake while in the oven with a toothpick. If it comes out clean, it's ready. Let the cake completely cook before spreading the frosting.
Ingredients for the Frosting/Thick Glaze
One box of powdered sugar
Five T. of softened butter (unsalted)
1/2 cup of diced strawberries
Pinch of kosher salt
T. of milk
Cream the butter and strawberries. Slowly add the powdered sugar. Add T. of milk. Pinch of salt. Mix until there's a good consistency. As mentioned, it's more of a heavy glaze than a buttercream frosting. More butter is needed for a buttercream frosting. Glaze the cake after the cake has cooled.