Classic Strawberry Delight Cake
Indulge in a nostalgic treat with our Classic Strawberry Delight Cake, reminiscent of the delicious dessert served in school cafeterias. This moist and fluffy cake features the fruity sweetness of strawberries, perfectly balanced by a rich, creamy frosting. Whether served at a birthday party, picnic, or simply as an afternoon delight, this cake is best enjoyed chilled from the refrigerator, offering a refreshing burst of flavor with every slice. Even with a reduced amount of oil, this cake remains wonderfully delicious and satisfying. Layered with love and memories, this cake will surely become a beloved favorite in your home.
16
Servings
190
Calories
10
Ingredients
Ingredients
Frozen sweetened strawberries
10 ounces (thawed and divided in half)
White cake mix
18 ounces (for baking)
All-purpose flour
3 tablespoons (sifted)
Strawberry Jell-O
3.5 ounces (dry gelatin dessert)
Water
1/2 cup (for batter)
Vegetable oil
1/2 cup (for batter)
Large eggs
4 (beaten)
Powdered sugar
1 pound (for frosting)
Butter
1/2 cup (softened)
Reserved strawberries
used as needed (for frosting)
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a large mixing bowl, combine the cake mix, sifted flour, and dry strawberry Jell-O. Stir until well blended.
3
Add the water, beaten eggs, and vegetable oil. Mix on low speed until all ingredients are combined and smooth.
4
Gently fold in half of the thawed sweetened strawberries until evenly distributed throughout the batter.
5
Grease and flour your preferred cake pans (a 9x13 inch pan works well). Pour the batter into the prepared pans.
6
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
7
Once baked, remove the cakes from the oven and allow them to cool completely in the pans on a wire rack.
8
For the frosting, blend the softened butter and powdered sugar together in a mixing bowl until smooth and creamy.
9
Fold in the reserved strawberries into the frosting mixture and combine well.
10
Once the cake is completely cooled, frost the top and sides with the strawberry buttercream frosting. Slice and enjoy chilled!
Nutrition Information
10g
Fat
25g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Classic Strawberry Delight Cake?
It is a moist and fluffy strawberry cake reminiscent of nostalgic school cafeteria desserts, topped with a creamy strawberry frosting and best served chilled.
How many servings does this recipe yield?
This recipe makes 16 servings.
What is the calorie count per serving?
Each serving of the Classic Strawberry Delight Cake contains approximately 190 calories.
What type of cake mix is required?
The recipe calls for one 18-ounce package of white cake mix.
How should the strawberries be prepared for the batter and frosting?
Use 10 ounces of frozen sweetened strawberries that have been thawed and divided in half.
At what temperature should I bake the cake?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
What size pan is recommended for this recipe?
A 9x13 inch pan works well, though you can use other preferred cake pans if they are greased and floured.
How long does the cake need to bake?
Bake the cake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
What are the ingredients for the frosting?
The frosting is made from 1/2 cup of softened butter, 1 pound of powdered sugar, and the reserved thawed strawberries.
Should the cake be served warm or cold?
This cake is best enjoyed chilled from the refrigerator for a refreshing burst of flavor.
What dry ingredients are mixed together initially?
Combine the white cake mix, 3 tablespoons of sifted all-purpose flour, and 3.5 ounces of dry strawberry Jell-O.
How many eggs are used in the batter?
The recipe requires 4 large eggs that should be beaten before being added to the mix.
What is the fat content per serving?
Each serving contains 10 grams of fat.
How many carbohydrates are in a single serving?
There are 25 grams of carbohydrates per serving.
What is the protein content of the cake?
The cake provides 2 grams of protein per serving.
Can I reduce the amount of oil in this recipe?
Yes, the description mentions that even with a reduced amount of oil, the cake remains wonderfully delicious and satisfying.
How do I incorporate the strawberries into the batter?
Gently fold in half of the thawed sweetened strawberries after the liquid ingredients are combined.
When should I frost the cake?
Only frost the cake once it has cooled completely in the pan on a wire rack.
How is the frosting prepared?
Blend softened butter and powdered sugar until smooth, then fold in the reserved strawberries.
Does the recipe require sifting any ingredients?
Yes, the 3 tablespoons of all-purpose flour should be sifted before being added to the dry mixture.
What liquid ingredients go into the cake batter?
The batter requires 1/2 cup of water and 1/2 cup of vegetable oil.
Is this cake suitable for special occasions?
Absolutely, it is perfect for birthday parties, picnics, or as a summer treat.
What speed should I use when mixing the batter?
Use a low speed to mix the ingredients until they are combined and smooth.
What size package of Jell-O is used?
The recipe uses a 3.5-ounce package of dry strawberry Jell-O gelatin dessert.
How should the cake pans be prepared?
The pans should be greased and floured before pouring in the batter to prevent sticking.
Is there any fiber in this cake?
The provided nutritional data shows the fiber content as null or unspecified.
Can I use different flavored strawberries?
The recipe specifically calls for frozen sweetened strawberries to achieve the classic flavor profile.
What texture can I expect from this cake?
The cake is described as being wonderfully moist and fluffy.
How much butter is needed?
You will need 1/2 cup of softened butter specifically for the frosting.
Are there instructions for layer cakes?
The instructions mention you can use your preferred cake pans; while 9x13 is recommended, it can be adapted for layers if you grease and flour the pans accordingly.