Why You’ll Love This Strawberry Cake Recipe
You’ll absolutely adore this Strawberry Cake recipe for its delightful blend of flavors and textures. The moistness of the cake, combined with the sweetness of strawberries and the crunch of pecans, creates an irresistible treat.
Each bite transports me to sunny picnics and joyful celebrations. I love how easy it’s to whip up this cake, making it perfect for both casual gatherings and special occasions.
Plus, the vibrant pink color always impresses my guests! Trust me, once you taste this Strawberry Cake, it’ll become a go-to dessert in your kitchen, just like it has in mine.
Ingredients of Strawberry Cake
When it comes to baking a delightful Strawberry Cake, the ingredients play an essential role in creating that perfect balance of flavor and texture. It’s a combination that not only tastes fantastic but also brings back sweet memories of family gatherings and sunny picnics.
So, let’s gather our ingredients and get ready to bake something truly special. Trust me, you’ll want to have everything on hand before you start!
Here’s what you’ll need for your Strawberry Cake:
- 1 box white cake mix
- 1 (3 ounce) package strawberry Jell-O gelatin dessert
- 1 cup corn oil
- 1/2 cup milk
- 4 eggs
- 1 cup frozen strawberries, thawed (but don’t drain them)
- 1 cup coconut
- 1 cup chopped pecans
- 1/2 cup butter, softened
- 1 box powdered sugar
- 1/2 cup drained strawberries for frosting
- 1/2 cup coconut for frosting
- 1/2 cup chopped pecans for frosting
Now that you have your ingredients lined up, let’s talk about a few things to keep in mind. First off, make sure your eggs are at room temperature; this little trick helps the batter mix together better, resulting in a fluffier cake.
Also, don’t skip out on thawing your strawberries. If they’re still icy, it could mess with the batter consistency—nobody wants a lumpy cake.
And if you’re not a fan of pecans, feel free to swap them out for walnuts or even leave them out altogether. This cake is deliciously versatile, just like a good playlist on a road trip.
How to Make Strawberry Cake
Alright, let’s plunge into the fun part: making your Strawberry Cake. First things first, you’ll want to preheat your oven to 350°F. Trust me, this step is as vital as remembering your mom’s birthday.
While that’s warming up, grab your three-layer cake pans (or a trusty 9×13 pan if that’s your vibe) and grease them up. A sprinkle of flour dusting inside will help your cake glide right out later, so don’t skip this step.
Now, take a large mixing bowl and combine that box of white cake mix with the 3-ounce packet of strawberry Jell-O gelatin dessert. I know it seems a bit unconventional, but that Jell-O will add a lovely burst of flavor and color that will have everyone asking for seconds.
Next, pour in 1 cup of corn oil, 1/2 cup of milk, and crack those four eggs in one at a time. I like to think of it as a mini workout—whisking everything together until it’s smooth and creamy.
Then, fold in your 1 cup of thawed frozen strawberries, making sure not to drain them. The juicy goodness is what we want. Finally, toss in 1 cup of coconut and 1 cup of chopped pecans. Mix it all together until it’s well combined, and you’ll have a batter that smells heavenly.
Once that batter is ready, it’s time to hit the oven. Pour it into your prepared pans and bake for about 30 minutes—or until you can poke a toothpick in the center and it comes out clean.
While that’s baking, you can start dreaming about the frosting. After your cakes have cooled completely, whip together 1/2 cup of softened butter, a box of powdered sugar, 1/2 cup of drained strawberries, 1/2 cup of coconut, and 1/2 cup of chopped pecans.
Smother that delightful frosting on your layers, and don’t be shy. Seriously, this isn’t the time to hold back. And just like that, you’ve transformed basic ingredients into a cake that’s sure to bring smiles and maybe a few happy tears.
Enjoy your creation; you’ve earned it!
Strawberry Cake Substitutions & Variations
After whipping up that delicious Strawberry Cake, you might find yourself wanting to experiment a bit.
I love swapping out the white cake mix for a vanilla or almond cake mix for a subtle flavor twist. If you’re not a fan of coconut, try using crushed graham crackers instead for a different texture.
You can also add a splash of vanilla extract to the frosting for an extra kick. For a healthier option, consider using Greek yogurt in place of butter in the frosting.
The possibilities are endless, so don’t hesitate to get creative with your ingredients!
What to Serve with Strawberry Cake
What pairs better with a delightful Strawberry Cake than a revitalizing beverage or side?
I love serving it with a glass of chilled lemonade or sparkling water infused with fresh mint. It complements the cake’s sweetness perfectly.
If you’re in the mood for something richer, a scoop of vanilla ice cream drizzled with strawberry sauce is heavenly.
For a savory touch, I recommend a light salad with mixed greens, goat cheese, and a balsamic vinaigrette.
These combinations balance the cake’s flavors and elevate your dessert experience.
Trust me, your guests will appreciate these thoughtful pairings!
Additional Tips & Notes
Serving Strawberry Cake with delightful beverages and sides can enhance the overall experience, but there are additional tips to guarantee your cake turns out perfectly.
First, use room temperature ingredients for a smoother batter. I also recommend sifting the cake mix and Jell-O together to avoid lumps.
When folding in strawberries, coconut, and pecans, do it gently to keep the batter light. For even baking, rotate your cake pans halfway through.
Finally, let the cake cool completely before frosting to prevent melting. These small steps can make a big difference in achieving that perfect Strawberry Cake you’ll be proud to serve!