Grandma’s Strawberry Cake: A Nostalgic, Juicy Slice of Heaven
There’s something magical about Grandma’s Strawberry Cake—the way the sweet, sun-ripened strawberry scent fills the kitchen, the tender crumb that melts on your tongue, and that luscious pink frosting that tastes like summer in every bite. This isn’t just any cake; it’s a love letter to childhood memories, Sunday gatherings, and the kind of dessert that makes everyone sneak a second slice.
My grandma used to make this cake for birthdays, potlucks, and “just because” days. The secret? A perfect balance of fluffy cake, real strawberry flavor, and a frosting so creamy, you’ll want to eat it by the spoonful. Every bite is a burst of juicy strawberries, rich butter, and nostalgic sweetness.
Why You’ll Love This Strawberry Cake
Nostalgic & comforting – It tastes like a hug from Grandma.
Juicy strawberry flavor – Real strawberries and Jell-O make it extra fruity.
Easy to make – Uses simple ingredients but tastes homemade.
Stunning presentation – The pink layers and frosting make it a showstopper.
Perfect for any occasion – Birthdays, holidays, or just a sweet weekend treat.
The Picky Eater Who Fell in Love
I’ll never forget the time my cousin’s husband—a self-proclaimed “chocolate-only” guy—took one bite and went back for a second slice. He even asked for the recipe! That’s the power of this cake. It’s so moist, so bursting with strawberry goodness, that even the most stubborn dessert skeptics can’t resist.
What Makes It Special
Real strawberries – Frozen strawberries keep the cake extra moist and fruity.
Strawberry Jell-O – Enhances the berry flavor and gives the cake its signature pink hue.
Butter-rich frosting – Creamy, sweet, and packed with fresh strawberry chunks or purée.
Soft, tender crumb – The perfect balance of fluffy and dense.
Making It Happen
This cake comes together like a sweet dream. Start by lining your cake pans with wax paper (trust me, it makes removal a breeze). Preheat your oven to 350°F while you mix the strawberry Jell-O with cold water until dissolved.
Next, beat in the cake mix and flour until smooth. Add the eggs one at a time, letting each blend fully before adding the next. Then comes the best part—melted butter and thawed strawberries! The batter will be thick and fragrant, promising something delicious.
Divide the batter evenly between the pans and bake until a toothpick comes out clean. While the layers cool, whip up the frosting: softened butter, powdered sugar, and your choice of diced or puréed strawberries. Beat until silky, then slather it generously between the layers and all over the cake.
You Must Know
✔ Use room-temperature eggs – They blend better for a smoother batter.
✔ Don’t overmix – Stir just until combined to keep the cake tender.
✔ Cool completely before frosting – Warm cake = melted frosting mess.
✔ Adjust frosting thickness – Add more sugar if too thin, a splash of milk if too thick.
✔ Fresh or frozen strawberries work – Just thaw and drain frozen ones well.
Serving Ideas
Pair with vanilla ice cream, whipped cream, or fresh berries.
Drinks – A glass of cold milk, iced tea, or sparkling rosé for a fancy touch.
Garnish – Top with extra strawberry slices or edible flowers.
Make It Different
Gluten-free? Use a GF cake mix and gluten-free flour.
Less sweet? Reduce powdered sugar in frosting or use unsweetened berries.
Cupcakes! Bake for 18–20 minutes instead.
Lemon twist – Add lemon zest to the batter for a strawberry-lemon vibe.
Storage & Reheating Tips
Room temp – Store covered for up to 2 days.
Fridge – Keeps for 4–5 days; let slices sit at room temp before serving.
Freeze – Wrap unfrosted layers tightly for up to 3 months. Thaw before frosting.
Success Tips
For extra strawberry flavor, brush layers with a little strawberry syrup before frosting.
If frosting is too soft, chill it for 10 minutes before spreading.
Use a serrated knife to slice cleanly through the layers.
Frequently Asked Questions
Q: Can I use fresh strawberries instead of frozen?
A: Absolutely! Just chop them finely and pat dry to avoid extra moisture.
Q: Why add flour to the cake mix?
A: It helps stabilize the batter for a perfect texture.
Q: Can I make this cake ahead?
A: Yes! Bake layers a day early, wrap tightly, and frost the next day.
Q: My frosting is runny—how do I fix it?
A: Add more powdered sugar, ¼ cup at a time, until thick enough.
Q: Can I use a different frosting?
A: Of course! Cream cheese or whipped frosting would also be delicious.
Grandma’s Strawberry Cake Recipe
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins (+ cooling)
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: 12 servings
Ingredients
For the Cake:
1 box white cake mix
1 (3-oz) package strawberry Jell-O
3 tbsp flour
1 cup butter, melted
½ cup cold water
1 (16-oz) package frozen strawberries, thawed
4 eggs
For the Frosting:
8 oz (1 cup) butter, softened
1 lb powdered sugar
8–10 oz strawberries, diced or puréed
Instructions
Prep: Line two 9-inch (or three 8-inch) cake pans with wax paper. Preheat oven to 350°F.
Mix Jell-O: Stir strawberry Jell-O into cold water until dissolved.
Batter: Beat in cake mix and flour. Add eggs one at a time, then melted butter and strawberries.
Bake: Divide batter into pans. Bake 15–20 mins, until a toothpick comes out clean. Cool completely.
Frosting: Beat softened butter, powdered sugar, and strawberries until creamy. Frost cooled cake.
Notes
Tools: Mixer, cake pans, wax paper, spatula.
Allergy Info: Contains gluten, dairy, eggs.
Nutrition (per slice): ~450 kcal (estimate).
Slice, serve, and watch it disappear!
