Mamaw Emily’s Strawberry Cake

Introduction & Inspiration

There’s something incredibly special about recipes passed down through families, carrying names like “Mamaw Emily’s Strawberry Cake.” This cake sounds like pure comfort and love, baked right in! It’s a vibrant, moist, and utterly delicious layer cake that celebrates the sweet taste of strawberries.

This recipe cleverly uses a white cake mix as a starting point, enhancing it beautifully with strawberry gelatin and fresh, chopped strawberries right in the batter. It’s then generously frosted with a simple but delightful frosting made with real butter and crushed fresh strawberries. It’s a strawberry lover’s dream!

Imagine slicing into a tender, perfectly pink cake layer revealing little jewels of fresh berries, all covered in a sweet, fruity frosting. It’s the kind of cake that’s perfect for birthdays, potlucks, or simply brightening up any day. It feels familiar, welcoming, and incredibly tasty.

My inspiration for highlighting recipes like this comes from the warmth and tradition they represent. “Mamaw Emily’s” cake feels like a hug on a plate, blending convenient shortcuts with undeniable homemade flavor where it matters most. Let’s bake this cherished cake!

Nostalgic Appeal

Cakes with names like “Mamaw Emily’s” instantly evoke a sense of nostalgia and family connection. They speak of recipes treasured, shared, and perfected over time, filled with memories as much as flavor. It feels personal and trustworthy.

The classic layer cake format itself is deeply nostalgic, reminding us of countless birthday celebrations, family dinners, and special milestones marked by the ceremonial cutting of a beautiful cake. It’s a symbol of togetherness and joy.

And strawberry cake! The flavor and often cheerful pink color are beloved by kids and adults alike, bringing back happy memories of childhood treats, summer days, and simple pleasures. It’s a universally appealing flavor.

This cake combines all that wonderful nostalgia – the trusted family recipe, the celebratory layer cake format, and the beloved taste of strawberries. It’s pure comfort food, designed to make people happy.

Homemade Focus

While “Mamaw Emily’s Strawberry Cake” smartly utilizes a cake mix for a reliable base, it’s packed with homemade touches that elevate it far beyond a standard mix. This recipe represents clever home baking, blending convenience with scratch-made elements for fantastic results. It’s a testament to practical deliciousness.

The cake batter isn’t just the mix; it’s enhanced with strawberry gelatin for flavor and color, extra sugar and flour for structure, oil for moisture, and importantly, fresh chopped strawberries folded right in. These additions create a truly unique and homemade cake layer.

The frosting is entirely homemade, skipping canned options entirely. It’s a simple but luscious blend of softened butter, genuinely crushed fresh strawberries (providing amazing flavor and natural color), and confectioners’ sugar beaten until just right. That fresh fruit frosting makes a world of difference.

So, while Mamaw Emily might have used a cake mix shortcut, she clearly knew where to add the homemade love – in the flavorful additions to the cake and in that wonderful fresh strawberry frosting!

Flavor Goal

My primary flavor goal when imagining Mamaw Emily’s Strawberry Cake is intense, authentic strawberry flavor shining through both the cake and the frosting, wrapped in a moist, tender texture. It should be sweet, comforting, and utterly delightful. A true strawberry celebration!

The cake layers aim to be incredibly moist (thanks to the oil and fruit), tender, and visibly pink, with noticeable pieces of strawberry throughout. The strawberry flavor should be prominent, coming from both the gelatin and the fresh berries.

The frosting’s goal is to be sweet, buttery, and packed with the taste and texture of fresh crushed strawberries. It provides a rich, fruity counterpoint to the tender cake layers. Given the ingredients, it’s likely a fairly sweet frosting, perfect for satisfying a sweet tooth.

Overall, the cake should be a harmonious blend of moist strawberry cake and rich strawberry frosting – a simple concept executed deliciously. It’s designed to be a crowd-pleasing, comforting, and intensely strawberry-flavored treat.

Ingredient Insights

Let’s look at the ingredients that likely made Mamaw Emily’s Strawberry Cake a family favorite. The cake starts with a regular-size white cake mix – a convenient base providing structure and leavening. Strawberry gelatin powder (the dry mix) is added directly to the cake mix, infusing intense strawberry flavor, moisture, and that signature pink color. A little extra granulated sugar and all-purpose flour likely adjust the sweetness and structure balance for the added ingredients.

Water, canola oil (which yields a very moist cake), and room temperature large eggs provide the necessary liquids, fat, and binding for the cake batter. Crucially, finely chopped fresh strawberries are folded in at the end, adding bursts of real fruit texture and flavor directly into the cake crumb.

The frosting is beautifully simple. Softened butter provides the rich, creamy base. Fresh strawberries are crushed – using a fork, masher, or quick pulse in a food processor – to release their juice and flavor, which get beaten directly into the butter. A generous amount of confectioners’ sugar provides sweetness and thickens the frosting to a spreadable consistency, relying on the butter and strawberry moisture.

Essential Equipment

Making Mamaw Emily’s Strawberry Cake uses fairly standard baking equipment, perfect for a beloved family recipe. No overly fancy tools needed here!

You’ll need two 8-inch round baking pans for the cake layers. The recipe recommends lining the bottoms with parchment paper and greasing both the pan and the parchment for easy release – a good tip!

A large bowl is necessary for mixing the cake batter. An electric mixer (stand or handheld) is highly recommended for beating the batter for the specified times to achieve the right texture. Another large bowl is needed for making the frosting.

You’ll need standard measuring cups and spoons, a whisk for combining dry ingredients, and a rubber spatula for folding in the strawberries and scraping the bowls.

A food processor, blender, or simply a fork and bowl can be used to crush the fresh strawberries for the frosting. Wire cooling racks are essential for cooling the cake layers completely before frosting. An offset spatula or a regular knife works well for spreading the frosting evenly. Finally, have your prettiest serving plate ready!

List of Ingredients with Measurements

Here is the complete list of ingredients you’ll need to bake Mamaw Emily’s Strawberry Cake:

Cake:

• White Cake Mix: 1 box (regular size, approx. 13.25 – 15.25 ounces)
• Strawberry Gelatin: 1 package (3 ounces) – dry powder
• Sugar: 3 tablespoons
• All-Purpose Flour: 3 tablespoons
• Water: 1 cup
• Canola Oil: 1/2 cup
• Large Eggs, room temperature: 2
• Fresh Strawberries, finely chopped: 1 cup

Frosting:

• Butter, softened: 1/2 cup (1 stick)
• Fresh Strawberries, crushed: 1/2 cup
• Confectioners’ Sugar: 4 1/2 to 5 cups

Using room temperature eggs helps them incorporate smoothly into the batter. Ensure butter for the frosting is properly softened. Ripe, flavorful strawberries will make both the cake and frosting taste best!

Step-by-Step Instructions

Let’s bake this wonderful cake, just like Mamaw Emily might have! First, prepare your pans and oven. Preheat the oven to 350°F (175°C). Grease two 8-inch round baking pans, line the bottoms with parchment paper rounds, and then grease the parchment paper as well. This ensures the moist cake layers release easily.

Make the Cake Batter: In a large bowl, combine the dry white cake mix, the dry strawberry gelatin powder, 3 tablespoons sugar, and 3 tablespoons all-purpose flour. Whisk them together to break up any clumps.

Add the 1 cup water, 1/2 cup canola oil, and 2 room temperature eggs (lightly beaten first can help) to the dry ingredients. Beat with an electric mixer on low speed for 30 seconds, just until the ingredients are moistened. Scrape down the bowl.

Increase the mixer speed to medium and beat for 2 minutes. The batter should be smooth and well combined. Using a rubber spatula, gently fold in the 1 cup of finely chopped fresh strawberries.

Bake the Cake Layers: Divide the batter evenly between the two prepared 8-inch round pans. Spread the batter gently to level it.

Bake in the preheated oven for 25 to 30 minutes. The cakes are done when a wooden toothpick inserted into the center comes out clean, and the cake springs back lightly when touched.

Let the cakes cool in the pans on wire racks for 10 minutes. Then, carefully run a thin knife around the edges and invert the cakes onto the wire racks. Peel off the parchment paper and let the cake layers cool completely. Complete cooling is essential before frosting!

Make the Frosting: While the cakes cool, prepare the fresh strawberry frosting. In a large bowl (preferably using an electric mixer), beat the 1/2 cup of softened butter until creamy and smooth.

Add the 1/2 cup of crushed fresh strawberries and beat them into the butter until well combined. The mixture might look a little separated at first, but keep going.

Gradually beat in the confectioners’ sugar, about one cup at a time, starting on low speed and increasing as the sugar incorporates. Add enough sugar (between 4 1/2 to 5 cups) until the frosting reaches your desired spreading consistency – it should be thick and fluffy. Beat well after the last addition until smooth.

Assemble the Cake: Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous amount of the strawberry frosting evenly over this layer.

Carefully place the second cake layer on top. Spread the remaining frosting evenly over the top and sides of the entire cake. You can make pretty swirls with your spatula or keep it smooth.

Store the finished cake covered in the refrigerator due to the fresh fruit and butter in the frosting. Slice and serve!

Troubleshooting

Even beloved family recipes can sometimes hit a snag! Here are some troubleshooting tips for Mamaw Emily’s Strawberry Cake.

Problem: My cake layers are dry. Solution: This cake is designed to be very moist from the oil and fruit. Ensure you didn’t overbake it – check with a toothpick right around 25 minutes. Also, double-check your measurements for oil and water.

Problem: The cake sank in the middle. Solution: Sinking can sometimes happen with cake mix recipes if they are underbaked or if the oven door was opened too early. Ensure the toothpick test comes out clean from the center. Also, check the freshness of the cake mix itself if it’s old.

Problem: My frosting seems too thin or runny. Solution: This frosting relies heavily on confectioners’ sugar for thickness, balanced by the moisture from the butter and crushed berries. If your berries were exceptionally juicy, you might need to use the full 5 cups of sugar, or even slightly more, adding it gradually until you reach a good spreading consistency. Chilling the frosting briefly can also help it firm up.

Problem: My frosting seems too stiff or too sweet. Solution: If it’s too stiff, you might have added a bit too much sugar, or your butter was slightly too cold. You could try beating in a tiny splash of milk or cream (start with 1 teaspoon) but be careful not to make it runny. If too sweet, adding a pinch more salt might help slightly balance it, but this frosting is inherently quite sweet.

Problem: The cake layers stuck to the pan. Solution: Ensure you followed the pan prep carefully: grease the pan, line with parchment, and grease the parchment. Letting the cakes cool in the pans for 10 minutes before inverting also helps them release more easily.

Tips and Variations

While Mamaw Emily’s recipe sounds perfect as is, here are a few ways you could add your own touch or adapt it!

Boost Flavor: Add 1/2 teaspoon of almond extract or extra vanilla extract to the frosting for more depth. A teaspoon of lemon zest added to the cake batter could provide a nice bright counterpoint to the sweetness.

Frosting Texture: If you prefer a less intensely sweet or slightly tangier frosting, you could substitute 4 ounces of softened cream cheese for half of the butter. This would move it towards a strawberry cream cheese frosting.

Different Berries: While it’s a strawberry cake, you could potentially substitute finely chopped raspberries (or a mix) in the cake batter, perhaps using raspberry gelatin too. The frosting might work with well-crushed raspberries, though they have more seeds.

Decoration: After frosting, decorate the cake with whole fresh strawberries, strawberry slices arranged in a pattern, white chocolate shavings, or festive sprinkles.

Cupcake Version: Divide the batter among lined muffin cups (likely making 18-24 cupcakes). Bake for approximately 18-22 minutes, testing with a toothpick. Frost cooled cupcakes.

Skip the Chopped Berries: If you prefer a smoother cake texture without fruit pieces, you could omit the 1 cup of chopped fresh strawberries folded into the batter. The gelatin will still provide significant strawberry flavor and color.

Serving and Pairing Suggestions

Serve Mamaw Emily’s Strawberry Cake chilled or let it sit at room temperature for about 20-30 minutes before serving for the frosting to soften slightly. Use a sharp knife, wiped clean between cuts, to slice the layers neatly.

This cake is perfect for birthdays, family dinners, potlucks, spring celebrations, or anytime you want a cheerful and comforting homemade layer cake. Its pretty pink color and intense strawberry flavor make it a real crowd-pleaser.

It’s delicious served just as it is! The cake is moist and the frosting is rich and fruity. If you want extra indulgence, a small scoop of vanilla ice cream wouldn’t hurt, but it certainly doesn’t need it.

Classic pairings work best for beverages. A tall glass of cold milk is perfect. Freshly brewed coffee or a simple black tea also complement the sweet cake nicely. For a lighter touch, lemonade or iced tea would be refreshing.

Nutritional Information

Let’s consider the approximate nutritional details for one slice of Mamaw Emily’s Strawberry Cake. Keep in mind the provided facts are incomplete and the serving size depends on how you slice the 8-inch layer cake (likely 10-12 servings).

• Calories: 532
• Fat: 21g
• Saturated Fat: 7g (moderate, from butter and possibly oil depending on type)
• Cholesterol: 51mg
• Sodium: 340mg (moderate-high, from cake mix/leavening)
• Carbohydrates: 85g (Note: Provided)
• Sugars: (Not Provided, but expected to be very high)
• Fiber: (Not Provided, likely low)
• Protein: (Not Provided, likely low-moderate)

Please note: Based on the provided carbohydrate count (85g) and the ingredients (cake mix, gelatin, multiple cups of sugar), this cake is extremely high in carbohydrates and will also be very high in sugars. Calories and fat are also significant per slice, making this a very indulgent dessert.

Enjoy this cake as a special treat meant for celebrations and sharing. Its richness and sweetness are part of its charm as a comforting, likely traditional family recipe. Moderation is key when savoring this delicious cake. Significant modifications to reduce sugar or fat would alter the recipe substantially.

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Recipe Summary and Q&A

In summary, Mamaw Emily’s Strawberry Cake is a comforting and delicious two-layer cake made using a white cake mix doctored with strawberry gelatin and fresh strawberries. It’s frosted with a simple, sweet homemade buttercream featuring crushed fresh strawberries. Baked in 8-inch round pans, it’s perfect for sharing at family gatherings and celebrations.

It offers intense strawberry flavor, a moist crumb, and a rich, fruity frosting, embodying the charm of treasured family recipes that cleverly blend convenience with homemade touches.

Here are some questions you might have:

Q: Why add dry strawberry gelatin powder to the cake mix? A: This is a popular technique to intensify the strawberry flavor throughout the cake batter, add moisture, and create a vibrant pink color easily. It works well with the standard cake mix ingredients.

Q: Can I use fresh strawberry puree instead of crushed berries in the frosting? A: Crushed berries (mashed with a fork or pulsed briefly) are recommended as they provide texture and flavor without adding too much extra liquid, which could make the simple butter/sugar frosting too soft. A smooth puree might require significantly more confectioners’ sugar to thicken properly.

Q: Can I make this cake ahead of time? A: Yes. You can bake the layers, cool them completely, wrap well, and store at room temperature for a day or freeze for longer. The frosting can be made a day ahead and stored in the fridge (let soften slightly and re-beat briefly before frosting). Frost the cake up to a day before serving, storing it covered in the refrigerator.

Q: How should I store the frosted cake? A: Due to the butter and fresh strawberries in the frosting, the finished cake should be stored covered in the refrigerator. It’s best enjoyed within 3-4 days.

Q: Can I use butter instead of oil in the cake batter? A: You could substitute melted butter for the oil, but oil typically yields a moister cake in doctored cake mix recipes and keeps it softer when refrigerated. Using butter might result in a slightly different crumb texture.