Mama Seward’s Strawberry Cake
For the Cake:
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1 box (15.25 oz) white cake mix (Duncan Hines is a classic choice, but any good quality white mix works)
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1 box (3 oz) strawberry-flavored gelatin (like Jell-O)
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1 cup vegetable oil
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4 large eggs
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1/2 cup milk, room temperature
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1/2 cup finely chopped frozen strawberries in syrup, thawed but not drained
For the Legendary Frosting:
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1/2 cup (1 stick) unsalted butter, softened
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1/2 cup finely chopped frozen strawberries in syrup, thawed and well-drained (save the syrup!)
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1 pound (about 4 cups) confectioners’ sugar, sifted
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A pinch of salt
Instructions
1. Prep and Mix the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch or 9-inch round cake pans. For extra insurance, line the bottoms with parchment paper.
In the bowl of a stand mixer, combine the white cake mix and the strawberry gelatin powder. Whisk them together briefly to combine. Add the vegetable oil, eggs, and milk. Beat on medium speed for about 2 minutes, scraping down the bowl as needed, until the batter is smooth. Fold in the ½ cup of undrained, finely chopped strawberries until they’re evenly distributed. The batter will be a beautiful, vibrant pink.
2. Bake
Divide the batter evenly among the three prepared pans. Bake for 20-25 minutes. The cakes are done when they’re lightly golden, pulling away from the sides of the pan, and a toothpick inserted in the center comes out clean.
Let the layers cool in the pans on a wire rack for exactly 10 minutes. Then, carefully invert them onto the rack to cool completely. Warning: This is a very tender, moist cake. Handle with care.
3. Make the Boiled Frosting (The Magic Step)
In a saucepan over medium heat, combine the ½ cup of well-drained chopped strawberries (save that drained syrup!) and the butter. Cook, stirring, until the butter is just melted and the mixture comes to a very gentle simmer. Remove the pan from the heat immediately.
With a wooden spoon, begin beating in the sifted confectioners’ sugar, one cup at a time. The frosting will seem impossibly thin at first—don’t panic. Add the pinch of salt.
Now, for the consistency secret: If the frosting is too thick, thin it with the reserved strawberry syrup, one teaspoon at a time. If it’s too thin, add a bit more confectioners’ sugar. The final texture should be smooth, glossy, and pourable but thick enough to set up on the cake. It will resemble the texture of a very thick glaze, not a fluffy buttercream.
4. Assemble the Masterpiece
Place one completely cooled cake layer on your serving plate. Pour a generous amount of the warm frosting into the center and let it spread naturally, gently nudging it to the edges. The warmth will help it set into a fudge-like layer. Place the second layer on top and repeat. For the final layer, pour all the remaining frosting onto the center of the cake and let it cascade down the sides, using an offset spatula to gently guide it for full coverage. This frosting sets up quickly, so work with purpose but a light hand.
5. The Crucial Rest
This is the hardest part. You must let the cake sit, lightly tented with foil, at room temperature for at least 4-6 hours, or preferably overnight. During this time, the frosting soaks into the top of the cake layers, creating that signature creamy, almost custard-like layer between the cake and frosting. The strawberry flavor deepens and melts into the crumb perfectly.
Serve this cake at room temperature. It’s pure, sweet, Southern love on a fork.