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Julie's

Strawberry

Cake

This cake is a staple in the Ross household, and it appears every year on my birthday without fail. Filled with nostalgia and made with love, this strawberry cake is a crowd pleaser for any famiy gathering. Because of its accessible ingredients and straighforward recipe, it can be made easily by anyone. I am by no means as talented of a chef as my mother, yet I can bake this cake with a satisfaction rate that even surprises myself! Its sweet strawberry flavor radiates summer and its vibrant pink color entices any passerby. The rich cream cheese icing complements the light and fruity cake in a way that makes this a true dream pairing. Julie Ross does not disapoint with this showstopper!

prep time: 30 minutes

cook time: 25 minutes

The Cake

you need:

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 package of strawberry jello
  • 1/2 cup buttermilk
  • 1 package (10 oz.) frozen
  • strawberries in juice, thawed
  • 1/2 teaspoon of salt

to do:

  • Preheat oven to 350 degrees.
  • Grease and flour two 8 inch cake pans.
  • Combine salt and soda. Set aside.
  • Beat three eggs in a large mixing bowl.
  • Add the oil, sugar, jello, and buttermilk.
  • Add flour to mixture and blend well.
  • Drain 1/4 cup juice from strawberries and reserve for icing.
  • Fold the thawed berries into the batter.
  • Pour batter into pans and bake for 25 minutes until golden brown.
  • Remove from the oven.
  • Turn out of pans onto rack and cool completely.
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The Icing

you need:

  • 1 stick of butter softened
  • 1 package of cream cheese softened
  • 1/4 cup of strawberry juice
  • 1 box (8 oz.) powdered sugar

to do:

  • Make sure the butter and cream cheese are both softened, or else they will not blend well.
  • Beat butter, cream cheese, juice, and powdered sugar until smooth.
  • Ice the cooled, two layer cake and enjoy!
  • Place leftovers in tupperware and store in the fridge, so they won't go bad.
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