STREAMING NOW: Tia Mowry At Home

Strawberry Cake and Frosting

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a modified version of a Betty Crocker yellow cake recipe, using pureed strawberries. You could make it a white cake instead, swapping the 3 whole eggs for 5 egg whites, but I only had 3 eggs so I made it this way and it turned out great. One quart of strawberries blended with a little water makes enough for the cake and frosting, with some left over for putting on pancakes or in smoothies.”
20 cupcakes worth

Ingredients Nutrition


  1. Preheat the oven to 350 degrees. Prepare your pan of choice: one 13x9, two 9-inch rounds, three 8-inch rounds, or about 20 cupcakes. Grease and flour the pans, line the cupcakes.
  2. Mix all the cake ingredients together in a large bowl until blended. Pour into pans, or fill cupcake dealies 2/3 full.
  3. Bake. 13x9 for 35-40 minutes, 9-inch rounds for 25-30 minutes, 8-inch rounds for 30-35 minutes, cupcakes 20-25 minutes. When you stick them with a toothpick and it comes out clean, they're done.
  4. While the cake is baking, beat all the frosting ingredients together in a bowl.
  5. When the cake is done, cool it completely (up to one hour), either in the pan or on a wire rack, which ever you prefer, then frost and enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a