Sunday, December 3, 2023


Reader’s favorite recipe: Lisa’s Strawberry Cake

By Emily Woodbury

If you’ve been to the grocery store lately, you’ve probably noticed the empty baking aisle. I mean, who doesn’t turn to a fresh-baked loaf of carbs during times of stress and unease? I’m not judging…

Anyway, reader Lisa Adcox sent us this recipe and I figured I’d pass it along to you. What better time to make a strawberry cake (and this one sounds especially yummy)? Perhaps bake the cake and bring 1/3 to your neighbors on the left, and 1/3 to your neighbors on the right? That would be nice. I might even do that myself. Now is certainly a good time to cheer someone up.

This is not a photo of Lisa’s cake, but we’re guessing it makes you want cake now!

Lisa writes that it’s a good recipe for potlucks, and even though now isn’t the time for a potluck, it sounds good enough to keep in your back pocket for when the time comes.

Here’s the recipe:

Strawberry Cake

1 (18.25 ounce) package yellow cake mix

1 (3-ounce) package strawberry flavored Jell-O® mix

3 tablespoons all-purpose flour

½ cup water

⅔ cup vegetable oil

4 eggs

1 (10-ounce) package frozen strawberries

½ cup butter

4 ¾ cups confectioners’ sugar

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.

Step 2
In a large bowl, stir together cake mix, Jell-O mix and flour. Make a well in the center and pour in water, oil and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.

Step 3
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Step 4
To make the strawberry frosting: In a large bowl combine butter, confectioners’ sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.

To read some of our other readers’ favorite recipes, click here (…if you’re hungry though, consider this a fair warning…you will drool!). If you’d like to submit your own favorite recipe, please do so here.


Emily Woodbury
Emily Woodbury
Emily Woodbury is the editor here at She was lucky enough to grow up alongside two traveling parents, one domestically by RV (yep, Chuck Woodbury) and the other for international adventures, and has been lucky to see a great deal of our world (and counting!). She lives near Seattle with her dog and chickens. When she's not cranking out 700+ newsletters for she's hiking, cooking or, well, probably traveling.



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Gary Swope (@guest_74089)
3 years ago

I’m going to try this. Thanks, Lisa.

Lauren Baker (@guest_73998)
3 years ago

this cake sounds really good but will have to wait for quite awhile to make it. Our baking aisle in our stores have nothing, nota thing. but will try it when I can

Barb (@guest_73847)
3 years ago

This was the cake for our wedding in 1968! We ate quite a bit of it during the weeks ahead as my mother was baking, freezing and we were eating rejects.

Larry H Lee (@guest_73818)
3 years ago

I am using this isolation time to eat healthier and exercise (bike riding), rest and sleep well, and read some that I have wanted to read for a long while. No deadly “comfort” food for me, thanks anyway.

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