"This rich cake can be made with any kind of fruit, I have used oranges and cherries, just substitute the flavor of gelatin to match the fruit." — Teresa
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1 (18.25 ounce) package
white cake mix
1 (3 ounce) package
strawberry flavored Jell-O® mix
sweetened condensed milk
finely chopped walnuts
Very good cake. I omitted the coconut and nuts - personal preference. I made the following substitutions as well - 1 c. applesauce in place of oil, low fat condensed milk and sugar free gelatin. Could not tell the difference. I also baked in two 9" cake pans to make a layer cake and sliced fresh strawberries on top. Looking forward to trying again with different fruit.
I was hoping to make a light, cheery, fresh-tasting cake with my yummy strawberries. Unfortunately... well, you know that cereal that Calvin (& Hobbes) likes to eat -- Chocolate-Frosted Sugar Bombs?? This recipe makes me think of that. It was über-sweet. The cake *alone* is probably even too sweet, but when you put this frosting on the top... wowzers! (in a bad way) I'd try a different frosting recipe and see how that goes. Or maybe just go with "Strawberry Cake I" or "II" here at Allrecipes.com instead. I'll try it again tonight with a cup of coffee and see if my opinion improves. I've also got guests here that might try it. Until then... no more sugar for the day............ OK, I've been eating it with the frosting scraped off -- it's tolerable, maybe even "good". But that hot-pinkness.... it looks a bit fakey. My guests said that most strawberry cakes are quite sweet, but one did comment on the "surprisingly powerful and welcome" taste of strawberry.
I made this cake in a 2 layer heart shaped cake w/ Whipped Cream Cheese Frosting from this site, and it was SO GOOD!! I got a lot of compliments, 2 people said it was the best cake they've ever had, and they don't really even like cake. 1 person said that I was the new best baker that she knew! I LOVED IT! This cake was really moist, my husband said you didn't even need milk w/ it.
This is a very easy and fast cake to make. It is also very moist and rich in flavor. Here is a little tip. If you wish to make this cake when strawberries are not in season, buy fresh strawberries and freeze them. Then when you are ready to make the cake, thaw the berries in a colander overnight, getting rid of the liquid.
This was very good. I made it twice, the first time strictly according to instructions. I found it a bit too sweet, so the next time I substituted buttermilk for the sweetened condensed milk. Excellent! The buttermilk made the cake a bit more dense, but it was still tender and delicious. Got rave reviews.
My niece's mother-in-law made this cake at Christmas where I tasted it for the first time. I honestly think it just may be the best cake I've ever had. Her recipe is ever so slightly different in that she uses just plain whole milk instead of condensed milk, but they are essentially the same aside from that. I'm making one today and can't wait for dessert this evening after dinner. If you like strawberries, you'll ~love~ this cake.
This cake is amazing! It's seriously the best cake I've ever had. The frosting tasted buttery so I had to add more strawberries and some extra powdered sugar though. I also put an entire bag of coconut in the frosting instead of the amount called for. With a few minor adjustments this cake was wonderful.
This was a great and easy recipe. And the kids loved it! I also had several adults ask me for the recipe. I did leave out the cocunut and walnuts to be kid friendly. It was wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Cake and Frosting II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 339
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