Mimi’s Strawberry Cake

Mimi’s Strawberry Cake is that strawberry cake. The one you see on a good old fashioned pot luck dessert table. The one you ate when you were a kid at a church function. It is not the strawberry cake you find on the menu at a restaurant. Nor in your most favorite bakery. My theory is, this cake is too easy for a professional. And it uses a cake mix which I’m pretty sure frowned upon in the culinary industry.

Growing up, we had Mimi’s Strawberry Cake at least twice a year. Once, for my birthday, as requested with sour cream chicken enchiladas and Dr Pepper. Still 3 of my favorite things! And again, on Valentine’s Day. My mom made this cake every year for my dad. Chocolate covered strawberries are like an appetizer to this cake. Fine for the occasion, not really needed and not near as good.

Mimi’s Strawberry Cake

Ingredients:

Cake:
1 box white cake mix
1 3oz box strawberry jello
4 eggs
1 cup vegetable oil
1 16oz container frozen sliced strawberries in sugar, thawed (you will use the liquid in the cake and the strawberries in the icing)
Icing:
3 cups powdered sugar
6 Tbsp butter, melted and cooled
strawberries from frozen sliced strawberries in sugar

Directions:
Preheat oven to 350 degrees. Spray bundt pan with nonstick baking spray. Sift jello and dry cake mix together. Drain juice from strawberries into a large measuring cup. Add water to measuring cup to equal 1 full cup of liquid. Set strawberries aside. Combine dry mix, oil, eggs and strawberry liquid. Beat with electric mixer for 2 minutes. Pour into prepared bundt pan and bake 30-35 minutes until done all the way through. While cake is baking, prepare the frosting. Combine powdered sugar, butter and strawberries. Once you remove cake from oven let sit in pan just a few minutes. You want to ice the cake while it is still warm. Dump the cake by turning cake pan over onto a large plate that has a lip around the edge to catch the run off icing. Spoon icing onto cake, letting it run down into the funnel and also down the outer edge. Save any extra icing for those that like that sort of thing. You can serve this cake warm, room temp or cold.