Fresh Strawberry Cake

By Angela Sellari Jump to Recipe

Have you ever enjoyed a dish at a restaurant so much that you couldn’t wait to get home to recreate it? Last month I had the pleasure of visiting Longview, Texas as a guest of Texas Tourism. As one of those people who puts a lot of thought into where I’m going to eat while traveling, I was incredibly pleased to have my first Texan meal at The Butcher Shop. It is where I got the inspiration to make this swoon-worthy Fresh Strawberry Cake.

The Butcher Shop is a restaurant, bakery and meat market. It’s a welcoming place filled with smiling faces and the aroma of good food. A great place to take the family. It is just the kind of place I would bring my own family to on a Friday night.

They are known for their hamburger fixings bar which includes just about anything you could ever want to put on a burger. In fact, they serve the burgers plain with a bun, so you can dress it just the way you like it.

You can get more than a burger and fries at The Butcher Shop. They also have a great salad bar, hot dogs, and chicken fried steak complete with white gravy from the fixings bar.

Tacos and BBQ are what you might typically think of as Texan fare, and I most certainly had my fill of both while I was in East Texas. A couple of stand-out restaurants on this trip were Stanley’s Famous Pit Bar BBQ and Juls, both in Tyler. I’ll be writing more about my culinary journey through East Texas later. I had some incredible food on that trip.

The strawberry cake I ate (devoured) at The Butcher Shop Bakery had me eager to get home and take advantage of strawberry season.

As soon as you walk through the doors of The Butcher Shop you’ll see the bakery cases. They are filled with cakes, pies and other drool-worthy bakery treats. Yum……

Here’s a pic of my strawberry cake from The Butcher Shop. I was so full that I ordered it to go, but ended up eating every last bite of it before returning to the Sleep Inn & Suites for the night. I couldn’t help myself. Seriously y’all. It was that good.

Layers of moist strawberry cake and sweet strawberry frosting come together to make the perfect spring dessert. You know I like to keep things simple, so my own version of this cake is a one layer sheet cake.

Strawberry gelatin makes my cake incredibly moist and it is loaded up with a topping of fresh strawberry frosting. I’m so happy with how my cake turned out. I don’t think there is anything I would tweak.

Okay, so here’s the recipe…

Ingredients:

For the cake:

• 1 (16-ounce) container fresh strawberries
• 1 (16.5-ounce) package white cake mix
• 3 eggs
• 3/4 cup vegetable oil
• 1 (3-ounce) package strawberry instant gelatin, divided

For the Frosting:

• 1 cup strawberries puree with 2 tablespoons sugar (about 1 pint strawberries)
• 1 cup butter, softened
• 4 cups confectioner’s sugar, plus more as needed
• 1 teaspoon reserved strawberry instant gelatin
• 1 teaspoon vanilla extract

Instructions:

For the cake

Step 1: Wash and hull the strawberries. Puree in a food processor or blender. Be careful to not puree until liquid. You just want them to be good and chopped up. You will need 1 cup of strawberry puree for the cake. You may have a little extra.

Step 2: Preheat the oven to 350 degrees. Lightly spray a 9X13 baking pan with nonstick cooking spray. In a stand mixer, or a large bowl with a hand mixer, mix together the cake mix, eggs, and vegetable oil until well combined. Add the gelatin and 1 cup strawberry puree to the batter and mix well.

Step 3: Pour into the prepared pan and spread evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before icing.

For the frosting

Step 1: In a blender, prepare the puree. Place about 1 pint fresh strawberries and 2 tablespoons sugar in a blender. Pulse until almost smooth.

Step 2: In a mixing bowl, cream butter until light and fluffy.

Step 3: Beat in 1 cup confectioners’ sugar until just blended. Add 2 tablespoons strawberry puree and the vanilla extract and mix until combined. Continue to add about 2 tablespoons strawberry puree alternating with about 1 cup of confectioners’ sugar, until all ingredients have been added and are well combined and creamy. You may need slightly more than 4 cups of confectioner sugar to achieve the right consistency.

Step 4: Spread strawberry frosting evenly over the top of the cake. Cut into pieces, serve and enjoy.

Fresh Strawberry Cake

Angela Sellari

A fresh strawberry cake recipe inspired by a visit to The Butcher Shop Baker in Longview, Texas.

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 386 kcal

Ingredients

  

1x2x3x

For the cake:

• 1 16- ounce container fresh strawberries
• 1 16.5-ounce package white cake mix
• 3 eggs
• 3/4 cup vegetable oil
• 1 3-ounce package strawberry instant gelatin, divided

For the Frosting:

• 1 cup strawberries puree
• 2 tablespoons sugar about
• 1 pint strawberries
• 1 cup butter softened
• 4 cups confectioner’s sugar plus more as needed
• 1 teaspoon reserved strawberry instant gelatin
• 1 teaspoon vanilla extract

Instructions

 

For the cake

• Wash and hull the strawberries. Puree in a food processor or blender. Be careful to not puree until liquid. You just want them to be good and chopped up. You will need 1 cup of strawberry puree for the cake. You may have a little extra.
• Preheat the oven to 350 degrees. Lightly spray a 9X13 baking pan with nonstick cooking spray. In a stand mixer, or a large bowl with a hand mixer, mix together the cake mix, eggs, and vegetable oil until well combined. Add the gelatin and 1 cup strawberry puree to the batter and mix well.
• Pour into the prepared pan and spread evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before icing.

For the frosting

• In a blender, prepare the puree. Place about 1 pint fresh strawberries and 2 tablespoons sugar in a blender. Pulse until almost smooth.
• In a mixing bowl, cream butter until light and fluffy.
• Beat in 1 cup confectioners’ sugar until just blended. Add 2 tablespoons strawberry puree and the vanilla extract and mix until combined. Continue to add about 2 tablespoons strawberry puree alternating with about 1 cup of confectioners’ sugar, until all ingredients have been added and are well combined and creamy. You may need slightly more than 4 cups of confectioner sugar to achieve the right consistency.
• Spread strawberry frosting evenly over the top of the cake. Cut into pieces, serve and enjoy.
  

Nutrition

Calories: 386kcalCarbohydrates: 86gProtein: 5gFat: 4gSaturated Fat: 2gSodium: 339mgFiber: 2g

Keyword Fresh Strawberry Cake

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