Yes, I realize this is a somewhat wild claim.
“Why Shannon!” You may exclaim. “You can’t have possibly tasted every kind of strawberry cake everywhere, that ever existed, that ever will exist, and that already existed. How can you claim this is THE BEST STRAWBERRY CAKE EVER!!!???!!”
You just have to try this cake. Then all doubt shall vanish.
Now, just a note: only make the frosting this recipe calls for if you are making a BUNDT cake. That is, if you are making the cake in a tube pan. Otherwise don’t make the frosting, because it is not enough to cover a two-layer cake and the frosting is almost more of a glaze – and your cake will turn out like mine:
Incredibly, despicably messy! Actually, those strawberries around the rim of the cake are keeping part of the top layer of the cake from buckling beneath the soggy syrup of the glaze.
And yes, I drizzled the top of the cake in chocolate syrup.
Please don’t judge this cake by appearances! It is delicious, and all 3 of my brothers requested it this year for their birthdays. And don’t be intimidated by the thought of making a cake from scratch; this recipe actually uses a white cake mix, and is incredibly easy – fool-proof, in fact!
Here’s the formula for the best strawberry concoction ever:
This recipe brought to you by Imperial Sugar.
1 package white cake mix
3 tablespoons flour
3/4 cup cooking oil
3/4 cup water
1 (3.oz) package strawberry gelatin (strawberry jello)
1/2 cup frozen or fresh sliced strawberries
Combine ingredients in large mixer bowl and mix well. Bake in greased and floured tube pan in 350 F. oven about 40 minutes, or two 9″ layer cake pans for 25 minutes.
2 tablespoons butter, melted
1 1/2 cups Imperial Powdered Sugar
2 tablespoons crushed strawberries
Combine melted butter, sugar, and crushed strawberries. Drizzle over warm cake.