Mamma Seward’s Strawberry Cake is a sweet and nostalgic treat that’s perfect for any occasion. Made with fresh strawberries and topped with a delightful cream cheese frosting, this cake is as beautiful as it is delicious. It’s a wonderful dessert to share with family and friends, and it’s incredibly easy to make with just a few steps!
Why You’ll Love This Recipe
- Fresh Strawberry Flavor: This cake is filled with real strawberries, giving it a vibrant and fruity taste.
- Simple Ingredients: With a box of cake mix and a few extra ingredients, you get a homemade flavor with minimal effort.
- Perfect for Celebrations: This cake’s lovely pink color and delicious flavor make it ideal for birthdays, picnics, and summer gatherings.
- Creamy Frosting: The cream cheese and fresh strawberries in the frosting balance the sweetness perfectly.
Ingredients
For the Strawberry Cake
- 1 box white cake mix
- 1 (3 oz) box strawberry gelatin (Jell-O)
- 1 cup fresh strawberries, finely chopped
- 1 cup vegetable oil
- 4 large eggs
- 1/4 cup water
For the Strawberry Frosting
- 1/2 cup unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 1/2 cups powdered sugar
- 3/4 cup fresh strawberries, mashed
Directions
Step 1: Make the Strawberry Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine the cake mix, strawberry gelatin, chopped strawberries, vegetable oil, eggs, and water. Mix until smooth and well-blended. Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Step 2: Prepare the Strawberry Frosting
In a large bowl, beat the softened butter and cream cheese together until creamy and smooth. Gradually add the powdered sugar, beating until fully incorporated and fluffy. Add the mashed strawberries and continue beating until the frosting is well-mixed and smooth.
Step 3: Assemble the Cake
Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. Garnish with fresh strawberries if desired. Refrigerate until ready to serve.
Serving and Storage Tips
- Serving: Mamma Seward’s Strawberry Cake is best served chilled, which helps the frosting hold its shape and enhances the flavor. Allow it to sit at room temperature for about 10 minutes before serving.
- Storage: Store any leftover cake covered in the refrigerator for up to four days. For longer storage, freeze individual slices in an airtight container for up to three months.
- Garnishing: For an extra touch, garnish with sliced strawberries or fresh mint leaves right before serving.
Helpful Notes
- Thicker Frosting: If the frosting seems too thin, add a bit more powdered sugar until you reach your desired consistency.
- Flavor Boost: For a stronger strawberry flavor, add a tablespoon of strawberry jam to the frosting.
- Cake Pans: To ensure even baking, make sure both cake pans are the same size and type.
Tips from Well-Known Chefs
- Ina Garten: “For an extra moist cake, substitute half the water with buttermilk for a rich, tangy flavor.”
- Martha Stewart: “Use fresh, ripe strawberries for the best flavor. The natural sweetness really shines through in the cake and frosting.”
- Buddy Valastro: “To get a smooth finish on your frosting, dip your spatula in warm water and run it along the cake for a professional look.”
Frequently Asked Questions
Q1: Can I use frozen strawberries?
A1: Yes, but thaw and drain them well before using, as excess moisture can affect the cake’s texture.
Q2: Can I make this cake without the strawberry gelatin?
A2: The gelatin adds flavor and color, but you can skip it. The cake will be less pink and slightly less strawberry-flavored.
Q3: Can I make this cake as cupcakes?
A3: Absolutely! This recipe should make about 24 cupcakes. Bake at 350°F for 18-20 minutes.
Q4: What if my frosting is too runny?
A4: Chill it for 15 minutes or add more powdered sugar, a tablespoon at a time, until it thickens.
Q5: How can I make the cake even more strawberry-flavored?
A5: Add 1/4 cup of strawberry puree to the cake batter for an extra burst of flavor.
Q6: Can I use a different flavor of gelatin?
A6: Yes! Raspberry or cherry gelatin works well if you’d like to experiment with flavor variations.
Q7: How many calories are in a slice?
A7: Each slice contains approximately 450 kcal, depending on the size and ingredients used.
Q8: Can I use low-fat cream cheese?
A8: You can, but the frosting may be slightly softer in texture. Full-fat cream cheese provides the best consistency.
Q9: What can I do if my cake sticks to the pan?
A9: Run a knife along the edges and gently tap the bottom of the pan to help release the cake.
Q10: Can I prepare the cake in advance?
A10: Yes, the cake can be baked and stored in the fridge for up to two days before frosting.
Mamma Seward’s Strawberry Cake is an easy and delicious dessert that will become a family favorite. With its vibrant pink color and fresh berry flavor, it’s sure to be a hit at your next gathering. Enjoy!
