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Granny's Strawberry Cake

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“This cake is a recipe I got from my grandmother when I first got married over 20 years ago. It is very rich and I still can't stay out of it until it is gone. Since you can make this in different size pans the cook time is estimated and prep time includes cooling and frosting. I like to make it in a half size steamtable aluminum pan to take for gatherings or picnics.”
READY IN:
2hrs
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Grease cake pans (2 OR 3- 8 inch or 2- 9 inch) with crisco.
  3. Use two or three tablespoons of cake mix to dust the greased cake pans.
  4. In a large mixing bowl, combine cake mix and gelatin and salt.
  5. Add oil and start mixer, slowly adding strawberries then the eggs 1 at a time and mix until well blended.
  6. Divide cake mix equally between two or three cake pans.
  7. Quickly place cake pans in the oven and immediately reduce heat to 350º.
  8. Follow cooking chart on cake mix box for pan size you choose, checking at shortest cooking time and watching carefully to prevent scorching.
  9. Cool in pan, on wire rack for 15 minutes.
  10. Remove from pan.
  11. I like to place the layers on wax or parchment paper or paper towels for easier handling to prevent cracking.
  12. For frosting: Mix butter on low speed for 1 or 2 minutes.
  13. Add 1/2 the sugar and mix then the remaining sugar, strawberries and a dash of salt to the butter and mix until well blended.
  14. About 4 minutes.
  15. When cake is completely cool, place one layer on cake plate and put a thin layer of frosting on top.
  16. Place the second layer on the first and put a thin layer of frosting on it.
  17. Top with the third layer and frost top and sides with remaining frosting.
  18. If you only make two layers use a thicker layer of frosting between the two layers.
  19. Allow cake to sit for at least four to six hours before serving.
  20. Overnight is much better.

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