Aunt Leola Rimes's Strawberry Cake
Aunt Leola used to make this for me when I stayed at my Memas during the summer. It's always been a family favorite!
Aunt Leola used to make this for me when I stayed at my Memas during the summer. It's always been a family favorite!
- 1/2 cup water
- 4 eggs beaten
- 1/2 tsp vanilla extract
- 1 pkg yellow cake mix
- 1 stick butter softened
- 4 tbls all purpose flour
- 1 small box strawberry jello
- 1/2 cup strawberry liquid (see below) will split for frosting
- 1 cup sliced strawberries will split for frosting
- 1/2 cup wesson oil
- 1 bag powdered sugar
- Carbohydrate 127.773461944444 g
- Cholesterol 83.8259222222222 mg
- Fat 27.4598780634455 g
- Fiber 1.12371557391485 g
- Protein 6.42459222222222 g
- Saturated Fat 7.25113624495816 g
- Serving Size 1 1 Serving (203g)
- Sodium 561.224441667001 mg
- Sugar 126.64974637053 g
- Trans Fat 1.68131008368049 g
- Calories 772 calories
Step-by-step
- Make a little amount of strawberry liquid ahead of time by boiling 1 cup of mashed strawberries,1 cup water, and however much sugar you'd like it to be.
- I like it REALLY sweet!
- Allow to cool.
- Add this liquid, strained of strawberries, to the sliced strawberries til it fills to the top.
- Use the remainder for an ice cream topping!
- Mix cake mix, Jello, flour, eggs, and water.
- NOT OIL!
- That comes later.
- Beat at a medium speed for two minutes.
- Add 1/2 the strawberries and liquid (saving the other half for frosting) to batter and beat for one more minute.
- Add oil and beat another minute.
- Divide batter into two greased and floured 9 inch cake pans.
- Bake at 350 degrees for 30-40 minutes.
- Try the toothpick test.
- Cool on rack for 10 minutes.
- Remove from pans and allow to finish cooling.
- Fill and frost .
- In mixing bowl cream butter then slowly add remaining strawberries and liquid, powdered sugar, and vanilla extract.
Boxed cake mixes contain finely milled flour and chemical leaveners engineered to react in a specific sequence, which is why altering the standard liquid-first addition matters here. Beating the dry ingredients with the eggs, water, flour, and gelatin base at medium speed for precisely two minutes develops the gluten structure without overworking it, establishing a crumb dense enough to support heavy fruit purees. Oil added at the very end coats the flour proteins to inhibit excessive gluten formation, guaranteeing a tender crumb rather than a tough texture. Folding in the strawberry liquid and sliced fruit during the intermediate mixing stage distributes moisture evenly throughout the batter, preventing dense pockets from sinking to the bottom of the 9-inch pans. Baking at 350 degrees Fahrenheit for 30 to 40 minutes requires monitoring the center with a wooden toothpick; wet crumbs indicate underbaking, while clean removal signals completion. Cooling the layers in their pans for 10 minutes allows the internal steam to redistribute, preventing structural collapse when transferred to wire racks. Creaming the softened butter thoroughly before incorporating the powdered sugar prevents grittiness in the final frosting.
