Do I have to use Strawberry Jello in this strawberry Cake Recipe?

No, the Jello is used to add bright pink color and a more intense strawberry flavor to the cake. You can definitely leave it out if you wish. The cake will still be delicious, just with a milder strawberry flavor.

I Don\'t Like Coconut (Or Nuts) Can I Leave Them Out?

Of course! If you don't like pecans or coconut, just leave them out. The strawberry cake with jello will still taste amazing without the additional add-ins.

Can I Use Frozen Strawberries?

Yes, you can use frozen strawberries instead of fresh ones. One thing to keep in mind with frozen strawberries is that they will produce a bit more liquid when defrosted. So when making the frosting, make sure to squeeze out as much of the excess strawberry liquid as you can, otherwise, your frosting will be runny. I recommend putting the thawed berries into a fine-mesh sieve and pressing the juice out with a spatula before adding to the frosting mix.

Why Did My Cake Sink In The Middle?

You may have a sunken middle to your cake if you use frozen strawberries and don't remove enough moisture. It could also mean your cake is underbaked. If a cake isn't fully baked, the center doesn't have a chance to set and it will sink as it cools.

Can I Make This Strawberry Cake In A Regular Cake Pan?

Yes. I have made this cake as a layer cake, but also in a 13 by 9 pan with no issues. You will need to increase the cooking time to 32 to 35-ish minutes for a 13 by 9 pan. (Or until a toothpick inserted in the center comes out clean.) I have frosted the cake in the pan and have also flipped it out onto foil-covered cardboard and frosted it all the way around the cake. If you frost the cake in the pan, you will have leftover frosting. (The strawberry cream cheese frosting is great on toast or bagels!)

Can This Strawberry Cake Be Made Ahead Of Time?

Absolutely. You can definitely bake the cake ahead of time. The cake layers can be baked, cooled, covered tightly, and stored in the fridge overnight. Unfrosted cake layers can be frozen for up to 2 months. Thaw overnight in the refrigerator before decorating/serving.

The BEST Homemade Strawberry Cake with Jello

Description

This amazing and easy Strawberry Cake is made with a strawberry cake mix, shredded coconut, pecans, and a bit of strawberry Jello for color. The cake is topped with strawberry cream cheese icing and could not be more delicious.

Ingredients

Units Scale

Cake:

1 15.25 oz package of white cake mix
1 3 oz package of strawberry jello
1 cup of chopped strawberries
3/4 cup of oil
1/2 cup of milk
4 large eggs
1 cup of sweetened coconut flakes
1/2 cup chopped pecans

Frosting

8 oz Cream cheese, room temp
8 tablespoons butter, room temp
3 1/2 cups confectioners sugar
3/4 cup chopped strawberries
1/2 cup sweetened shredded coconut

Instructions

Preheat oven to 350.
Lightly grease and flour 2 9 inch cake pans.
Gently mash 1 cup of chopped strawberries.
Add the cake mix, jello, oil, milk, eggs, and strawberries into a large mixing bowl. Blend with an electric mixer for 2 minutes. Fold in the coconut and pecans.
Divide the cake mix into the two prepared pans. Bake the cakes for 28 to 30 minutes until they start to turn golden brown and pull away from the sides.
Cool cakes in pans on a wire cooling rack for 1o minutes. Run a knife around the edges of the pan to loosen the cake. Remove the cakes from the pan and allow them to cool completely on the wire rack.) Make sure the cakes are cooling right side up to avoid cracking.
Prepare the frosting while the cakes are cooling: Gently mash remaining strawberries and discard the liquid.
Beat cream cheese and butter together in a medium bowl with an electric mixer. Slowly add the sugar to the bowl, 1/2 cup at a time and continue mixing on low.
Add strawberries and beat the frosting for another minute, fold in coconut. Set aside in the fridge.
To assemble the cake, place the 1st layer on a serving tray, right side up. Top with frosting. Add 2nd cake layer on top of frosting layer. frost the top and sides of the cake.
Store in the fridge until ready to serve.

Nutrition

Serving Size: 1/12 of recipe
Calories: 753
Fat: 55
Carbohydrates: 116
Protein: 9