MeeMee’s Strawberry Cake: A Family Favorite Full of Sweet Memories
Some recipes are more than just food—they’re a piece of family history. MeeMee’s Strawberry Cake is exactly that for me. This cake is pure nostalgia, bringing back memories of family gatherings, birthdays, and those special afternoons when the kitchen smelled like fresh strawberries and buttercream.
What makes this cake truly special is its burst of real strawberry flavor, thanks to a combination of strawberry Jell-O and juicy, thawed strawberries. The cake itself is light, moist, and incredibly tender, while the homemade strawberry frosting is creamy, sweet, and the perfect finishing touch. If you love strawberry desserts, this cake is a must-try!
Why This Recipe Works
- Easy to make. Using a boxed cake mix as the base saves time without sacrificing flavor.
- Packed with real strawberries. The combination of strawberry Jell-O and fresh strawberries gives it that intense strawberry taste.
- Moist and tender texture. Thanks to vegetable oil and eggs, this cake stays soft and rich.
- Homemade strawberry frosting. The butter and powdered sugar create a luscious, creamy frosting with a fruity kick.
Ingredients You’ll Need
(Serves 10-12 | Prep Time: 15 mins | Bake Time: 15-20 mins)
For the Cake (2 layers)
(Double the ingredients for a 4-layer cake!)
- 1 box white cake mix
- 1 (3 oz) box strawberry Jell-O
- ⅔ cup vegetable oil
- 4 eggs, beaten
- 1 cup frozen strawberries, thawed (with juice)
For the Strawberry Frosting (2 layers)
- 1 (16 oz) box confectioners’ sugar
- 1 stick (8 tbsp) butter, softened
- ½ cup frozen strawberries, thawed
How to Make MeeMee’s Strawberry Cake
1. Prepare the Cake Pans
I start by lining two 9-inch cake pans (or three 8-inch pans) with wax paper to prevent sticking. Then, I preheat the oven to 350°F so it’s ready once the batter is mixed.
2. Mix the Cake Batter
In a large mixing bowl, I stir together the cake mix and strawberry Jell-O—this gives the cake its signature pink color and fruity flavor.
Next, I add the oil, beaten eggs, and thawed strawberries with their juice. I mix everything until the batter is smooth and well-combined. The strawberries add moisture, making the cake extra tender.
3. Divide & Bake
I evenly divide the batter between the prepared cake pans and pop them into the oven. They bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Once done, I let the cakes cool in the pans for 5-10 minutes, then carefully transfer them to a wire rack to cool completely. This step is crucial—if the cake layers are still warm when frosting, the frosting will melt!
Making the Strawberry Frosting
1. Beat the Butter & Sugar
In a large bowl, I beat the softened butter and confectioners’ sugar together until light and fluffy. This forms the base of the frosting.
2. Add the Strawberries
I slowly mix in the thawed strawberries until the frosting is smooth, creamy, and naturally pink. If it’s too thick, I add a little extra strawberry juice; if it’s too thin, I mix in a bit more powdered sugar.
Assembling the Cake
Once the cake layers are completely cool, I spread a thick layer of strawberry frosting over the first layer. Then, I carefully place the second cake layer on top and frost the entire cake, smoothing it out with a spatula.
If I’m making a four-layer cake, I repeat this process, stacking and frosting each layer.
For a final touch, I love garnishing the cake with fresh sliced strawberries or a dusting of powdered sugar.
My Pro Tips for the Perfect Strawberry Cake
- Use room temperature ingredients. This helps the cake batter mix evenly and makes for a smoother frosting.
- Don’t overbake. Check for doneness at 15 minutes to prevent dry cake layers.
- Chill the frosting if needed. If the frosting is too soft, I pop it in the fridge for 10 minutes before frosting the cake.
- Add a little lemon zest. A small amount of lemon zest in the frosting adds a fresh contrast to the sweetness.
How to Serve & Store
This cake is best served at room temperature. If I’m making it ahead of time, I store it in an airtight container in the fridge, but I always let it sit out for 30 minutes before serving for the best texture.
Leftovers? I store slices in the fridge for up to 3 days or freeze for up to 3 months. Just wrap them well to keep them fresh!
FAQs (From My Kitchen to Yours)
Q: Can I use fresh strawberries instead of frozen?
A: Yes! Just mash 1 cup of fresh strawberries and use the juice in place of the frozen ones.
Q: Can I make cupcakes instead?
A: Absolutely! This recipe makes about 24 cupcakes—bake them at 350°F for 15-18 minutes.
Q: What’s the best way to get even cake layers?
A: I use a kitchen scale to weigh my cake pans, ensuring the batter is evenly divided.
Q: Can I make this without Jell-O?
A: The Jell-O enhances the strawberry flavor and color, but you can skip it if you prefer a more natural taste. Just add 1 tsp strawberry extract for extra flavor.
Why You’ll Love This Recipe
MeeMee’s Strawberry Cake is more than just a dessert—it’s a slice of sweet tradition. Every bite is packed with real strawberry flavor, a soft and moist crumb, and a creamy homemade frosting that melts in your mouth.
Whether you’re baking it for a birthday, holiday, or just because, this cake will become a fast favorite in your home.
So go ahead—grab your cake pans and let’s bring a little MeeMee’s magic to the kitchen! If you try this recipe, I’d love to hear how it turned out. Let me know in the comments how you served it!
MeeMee’s Strawberry Cake: A Sweet and Nostalgic Family Favorite
Ingredients
- 1 cup frozen strawberries
- 1 cup fresh strawberries
- 1 tsp strawberry extract
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 2 tsp baking powder
- ½ tsp salt
- 1 cup buttercream frosting
- Fresh strawberries for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the strawberry extract and mix until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Fold in the frozen strawberries gently.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Once cooled, frost the top of one cake layer with buttercream, place the second layer on top, and frost the top and sides of the cake.
- Decorate with fresh strawberries on top.
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