My dad's birthday was on Sunday, and he requested that I make the cake that his mom (my Gramma Johnston) always made for him growing up. Strawberry Jell-O cake. One of my favorite cakes as well, so I never mind making it.
I've used her recipe for a long time to make this cake for many different occasions. I've altered the icing, but the cake recipe is hers. Someday I hope to make my own jell-o cake recipe from scratch (this is the only box mix cake I make).
It was delicious as always, and uglier than usual. That's ok though because my dad says he likes ugly cakes. (Yes I believe him...)
Strawberry Jell-O Cake
INGREDIENTS
- 1 box of white cake mix
- 1 box of strawberry jell-o (not the sugar free kind)
- 1/2 of a cup of water
- ¾ of a cup of canola oil
- 4 eggs at room temperature
- 1 cup of fresh strawberries, chopped (frozen ones will work too as long as they’re sliced)
For the frosting
- 12 oz of cream cheese, softened
- 1/2 of a cup of butter, softened
- 3-5 cups of sifted powdered sugar (to desired thickness)
- 1/2 of a cup of chopped strawberries
DIRECTIONS
Make the cake
- Preheat the oven to 350°
- Grease two 9” cake pans, and put parchment paper in the bottoms. Grease the parchment paper
- Chop the strawberries into quarters (chop the larger ones into 6-8 pieces)
- In a large bowl, mix together cake, jell-o, oil, and water, and beat well
- Add in the eggs, one at a time, mixing in between each addition
- Add the strawberries and mix well
- Pour evenly between the two pans and bake for 20-25 minutes (until a toothpick comes out clean)
- Let cool in the pans for about 15 minutes before removing and cooling on a cooling rack
Make the frosting
- In a medium bowl, sift the powdered sugar and set aside
- In the bowl of a stand mixer, or a large bowl, beat together the cream cheese and butter until fluffy and pale
- Add in the strawberries and beat well to mush them up a little bit
- Add in the powdered sugar, and continue adding until you reach your desired texture
Assemble the cake
- Place one of the cake layers on a serving dish and ice with frosting
- Layer the second cake on top, and finish icing
NOTE: This icing in typically goopy, (definitely not pipe-able). If you don’t refrigerate it, it will slide around when transporting and the icing tends to get ugly.
Because I feel like it, I'm going to expose how ugly this cake gets if you don't refrigerate it, and live in Missouri where it's absurdly hot in the summer
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Yes, I put 56 candles on this cake. My dad asked why and I said "I felt like being absurd" The response..."that's my girl" |
Enjoy!!!
Approximate Nutrition Information if cake makes 12 slices (turn back...don't look!)
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