Southern Style Strawberry Cake


My favorite food is cake, and my favorite fruit is definitely the strawberry. Why not combine the two?

I found a recipe for a Southern Style Strawberry Cake through Joy the Baker and new instantly that I had to make it. It was very simple to make thanks its use of a cake mix, but tasting it you’d never know. And the frosting turned out to be the best cream cheese frosting I’d ever made. I loved that the cake was pink, but for me it was a little too pink. Too unnatural. Next time I make it I might try substituting the jello mix for some strawberry flavoring and a little pink food coloring. Another slight change I made was that I added chopped strawberries to the frosting filling in the middle. I found it really helped bring out the flavor of the cake.


Since I had so much leftover I decided to take the rest into work. My coworkers are always asking about school and hinting about bringing in samples so I thought I’d oblige. It didn’t take them long to devour the rest of it, which is a good thing since I’m sure I would have gone home and eaten it all by myself, probably in one sitting.

This is the perfect cake for summer and I encourage everybody to make it. Are you planning a barbecue, having a party, or just want a night in with your favorite chick flick and something sweet? This is the cake for you.

Southern Style Strawberry Cake
Adapted from Joy the Baker
Makes 1 two-layer 9 inch cake

1 box white cake mix (without pudding)
1 (3 ounce) package strawberry jello
1 tablespoon self rising flour
4 teaspoons sugar
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/3 cup strawberries, finely diced

Preheat oven to 350 degrees. Grease and line two 9 inch cake pans with parchment paper.

To make the cake, combine cake mix, pudding mix, flour and sugar in a large bowl and mix well. Add the oil and then add the eggs, mixing after each. Add the water and strawberries and mix until combined.

Divide the butter amongst the pans. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes and then turn out onto a wire rack and cool completely.

Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
2 pounds powdered sugar
pinch of salt
1 teaspoon vanilla
1 cup sweetened shredded coconut
sliced strawberries, for garnish

Cream together the cream cheese and butter until light and fluffy. Add the powdered sugar, in installments if necessary. Add the salt and vanilla and mix until combined. Frost the cake and garnish with the shredded coconut and strawberries.