Although the cake is fairly straight forward and can be managed by beginner cooks, the frosting is a ‘reputation maker.’ It requires a heavy-duty mixmaster that a strong arm will keep aloft and mixing at high speed for six minutes while the frosting cooks to a marshmallow creme texture in the top of a double boiler with steam coming out while the water in the bottom of the double boiler is being heated on high. I actually cannot make the three layer cake turn out well and opt for cupcakes.
For our community church suppers in the 1960s and 1970s, most ladies opted for a similar strawberry cake made in a single layer rectangle pan and topped with a simple icing made with powdered sugar. Recalling my mom walking in with this elegant and really difficult frosted three layer cake still makes me feel a rush of pride. Go, Mom!
Strawberry Cake
- 1 box white cake mix (dry)
- 3 Tablespoons flour
- 4 eggs
- 1 small package strawberry Jell-O (dry)
- 1/2 Cup oil
- 10 oz. Package frozen sliced strawberries, thawed to room or refrigerator temperature (Divide strawberries into 2 portions: 1/4 and 3/4 of the package)
- 1/2 Cup strawberry juice (drained from frozen strawberries)
- 1/2 Cup water
Blend dry cake mix, dry Jello, flour, eggs, oil, and 1/2 Cup strawberry juice with mix master for 2 minutes on medium high speed. Add 3/4 of the package of strawberries and 1/2 Cup water, and blend for one minute more. Pour into greased and floured cake pans: either three 8-inch pans or two 9-inch pans. Bake at 350° F until the cake leaves the sides of the pans. (At least 15 minutes, usually more like 30 to 35 minutes, but ovens vary.) Cool layers on racks or hot pads for about 15 minutes, then invert onto wax paper.
Ice with Strawberry Seven Minute Frosting:
Strawberry Seven Minute Frosting
- Remaining Strawberries plus water to make 1/4 Cup plus 1 Tablespoon of liquid.
- 1 1/2 Cup sugar
- 2 egg whites
- 2 Tablespoons white Karo syrup
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon of vanilla
Mix all but vanilla in the top of a double boiler; beat one minute. Move the double boiler to the pot with boiling water and continue to beat with mixer while cooking over the boiling water. Beat and cook about 6 minutes. Frosting should stand in stiff peaks. Remove double boiler top from heat and beat in vanilla. Spread on cooled cake. Will ice 2 or 3 layers. (This icing will dissolve back to sugary consistency after 3 days, so eat leftovers quickly!
Diane Chambers Foshee
Made every January for her mother-in-law’s birthday. It was a favorite of Gladys Sturrock Foshee.