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.
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:
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
1 (10-ounce) package frozen strawberries
½ cup butter
4 ¾ cups confectioners’ sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
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.
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.
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.