Recipe by Sharon
"This is a great easy cake that my grand mother made for every family memeber's birthday. It's a pretty pink color and is light and fluffy. Garnish with additional sliced fresh strawberries if desired."
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1 (18.25 ounce) package
white cake mix
sliced fresh strawberries
This was fantastic frosting. I made this cake for a 4th of July party and used DRIED EGG WHITES instead of raw egg whites. This is a MUCH safer option if you are going to be feeding this to the elderly, little children or pregnant, as raw eggs whites can have salmonella. Anyhow to test, I made 2 batches of frosting: one with raw egg whites and one with the dried egg whites and had my husband do a taste test to make sure I was still getting the same outcome. We both agreed that they both tasted exactly the same. I made my own yellow cake and also put sliced strawberries between the layers on top of the filling. YUMMY! I put raspberries and blueberries on top for the red and blue color. SUPER EASY FROSTING TO MAKE! I agree with previous review that if you are using a kitchenaid mixer, you don't need to mix for 20 minutes. Mine was done in under 10 and very very fluffy. Turned out beautiful!
Was very tasty, but the icing was so runny that when I arrived with the cake at the event, most of the icing had slid off the top of the cake, and I had to re-icing it again.
This is so easy and so delicious! Can't believe how much 1 egg white makes. Just a note, with a powerful Kitchenaid mixer this only took me 10 minutes, not 20, so depending on your mixer watch the timing. Thanks for the great and easy recipe.
Ok, I'll admit I was skeptical of this recipe. I had a back up dessert just in case but this was incredible. It was so light and airy. It melts in your mouth, yet at the same time not overly sweet. Used my Kitchen-Aid, so this was a breeze to whip up. NOTE: taste good chilled but frosting does not hold up well overnight, serve same day for best results. This is a keeper!!
There are a few things you can do that will help with the runny icing situation. It is basically a meringue icing, so you will want to add about 1/4 teaspoon cream of tartar, and 2 egg whites instead of one. The other big thing is to add about 1/2 cup of the sugar to the cup of strawberries and let them sit about 20-30 minutes to drain off most of the water. If you're going to put slices on top of the icing, you should drain them this way, as well. Getting rid of the water will help the icing last longer, as will the cream of tartar.
Delicious! Couple of things... definately needs to be frosted the day of the event. Hanging out overnight in the fridge makes it a bit messy. And definately doesn't travel well. I neglected to use toothpicks to hold the layers. The top layer slid off 2" off the bottom layer in transit. I was a mess! But let me tell you... Using fresh NJ strawberries, 2 9" rounds, and cutting up bits of strawberries in between the layers... what a hit. Everyone at work loved the cake. Will DEFINATELY make again, even with all the mess!
I made this for a co-worker's birthday. It was delicious and got rave reviews even though I thought the frosting was a little too runny. I mixed it up in the morning but did not ice the cake until the afternoon. I think it's best to frost immediately after mixing, which is what I will do in the future. Definitely fill and garnish with fresh strawberry slices for extra taste and a gourmet look!!
What and easy and great recipe to do!! I made a double recipe though and we ended up eating half of it before it even made it on the cake! Great for people who don't like too sweet icing. Also great to hide the cakes imperfection.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Cake III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 42
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