Happy Father’s Day to all the fathers out there! I decided to forego the healthy post this week in honor of Father’s Day and post one of my father’s favorite desserts. It is a southern style strawberry cake. It is one of those doctored cake mix recipes. As much as I try to stay away from those, some are just really good. No matter how I try to make a strawberry cake without the mix, my dad still likes this one the best.

I am not sure of the original origin of this recipe. It seems that I have seen it in many places. If anyone knows the original origin, please let me know, so that I can give credit to that person.

Strawberry Cake

Ingredients

Cake

1 box white cake mix (I used Pillsbury.)
3 eggs
1 3oz box strawberry jello
1 cup frozen slice strawberries, thawed, drained and juice reserved
1/2 cup canola oil
1/2 cup water

Frosting

2 sticks butter
2 lbs. confectioners’ sugar
reserved strawberry juice (about 1/2 cup)

Instructions

Preheat the oven to 350 degrees.
Line two 9 inch cake pans with parchment and grease and flour them.
With an electric mixer, mix cake mix and eggs, adding eggs one at a time and beating well after each addition.
Add the jello, strawberries, canola oil, and water. Mix until well combined.
Divide evenly into the cake pans and bake for approximately 30 minutes or until a pick inserted into the center comes out clean.
Allow to cool 10 minutes in the pans.
Invert onto wire racks, remove parchment, and cool completely before frosting.
Beat together butter and confectioners’ sugar with an electric mixer.
Beat in enough strawberry juice to make frosting spreadable. I use about 1/2 cup of juice.
Frost cake between layers and on sides and top. Enjoy!