I could eat the frosting by the spoonful too! My frosting was too dense. Hi Nichole. Also the watch the baking time. Required fields are marked *. Did you use 32 ounced bag of powdered sugar or a 16 ounce? It works great with them. Whisk to combine. People were upset that I only made 1. The champagne should work but it lacks the fat and creaminess the milk supplies. When you cut a piece, cover the exposed cake with plastic wrap to prevent drying. Best of luck! Pour batter evenly into the three prepared cake pans. I’d love to hear back if you try it! This cake was absolutely delicious! In the meantime (as patience is not my virtue either :)) I had gone to the grocery store and exchanged the Betty Crocker box with a local 18.25 oz cake mix. I haven’t tried it with 9×13 but watch the cooking time closely. Hi Trish. Glad you liked the flavor of the cake . Thanks for the amazing recipe! I’m going to try it this way to see if it works. Hey Lorie. It should return to the fridge immediately after serving but this little beauty is gonna’ get gobbled up. I suggested possibly using a different frosting is that what you’re asking about? Hi Sue!

You do not prepare the jello. I’m using a 9×13 pan so we can devour the frosting!

That’s what I have in my pantry. © Gonna Want Seconds. Let us know how it turns out. That sweet strawberry flavor is hard to beat. The icing worked much better by refrigerating it like you said.

It was a huge success! Thank you so much for sharing, the cake was totally gone by the time I left. Tomorrow I will bring to work with me and see what my co-workers will say. I want to make this for my little girls birthday tomorrow but want to do cupcakes. Thanks, Connie! Those would be my two top guesses. Could I make this in a bundt pan?

To your point that butter should be added, I think that would be very problematic. Loaded with Fresh Strawberries, this Homemade Southern Delight is guarentted to be a hit!

I have a child with Celiacs Disease, but LOVES strawberries!

Happy birthday to your daughter , i saw this cake it it looked delicious. . This may be silly, but by accident I used margarine instead of butter and the frosting is AMAZING. Frosting: The recipe you are suggesting for the frosting is not one I’ve used so I’m sorry but I can’t really tell you if it will work. Then I make my icing and build my cake the next day. Bake in 325-degree oven 65 to 70 minutes. I’m sorry you thought the frosting was too sweet. In a large bowl, mix all cake ingredients with an electric mixer on low until just combined.

Honestly, the commercial cake mixes are so good these days, I really don’t. My frosting did not cream well. We absolutely love this cake! Also, will it hold up overnight in the fridge or should it be iced and served the day of? […] post Triple Strawberry Pound Cake appeared first on Bake from […]. Hi Kelcie. Mmmmm. This cake is so moist and fairly dense already, I really wouldn’t use buttermilk <3. Especially in the summer, should I be adding more flower or decreasing the oil? We are in the Hudson Valley and the strawberries are super ripe and delicious this time of year. I will be making this again but with only 2 layers. Looking forward to trying this recipe for Father’s Day.

If you have extra strawberries left from making this cake you can definitely use them in strawberry spinach salad and strawberry salad! Thanks for the recipe! Do I still add the 1/4 of all purpose flour to the 16 oz white cake mix or just the cake mix ? I am assuming the juice from the fresh strawberries caused this. I think it would work. Because it’s such a heavy cake, you have to make sure it’s baked and it can be tricky to get it to release. Thanks so much for sharing it. how long do you bake it? Then I was surprised to find my husband’s grandmother also makes the same exact cake, so we assumed it was an old southern recipe. Try Strawberry Sheet Cake next time . Do I still use the 1/2 cup of all purpose flour or just the cake mix? Can I back the cake today and frost it tomorrow?? I made this with thawed and drained frozen strawberries, and the frosting was a good consistency to work with. i used the $0.88 cake pans from walmart and lined them with wax paper-my layers were tilted on one side of each-i lined up the thinner side with the thicker side of the layer underneath and the cake turned out perfect. The toothpick must be totally clean before you take the cake out of the oven. Hey Glenda! Actually, big girls too!! It is butter, confectioners sugar, milk or cream and vanilla. I had problems with the icing, too. I have a suggestion for the icing. In step #1. I like a combination of cream cheese and butter with confectioners sugar for frosting. Kathleen, how kind of you to answer all of these questions. So I added another 1/2 cup of butter and am hoping it’s not too buttery flavored.
Unlike the strawberry pound cake, this layer cake is actually pink. But on Chris I had accidentally bought salted butter and I think it made the frosting taste even better. Yes, I use 2 bags 16 ounces each of powdered (confectioners) sugar. Happy baking! Hey Penny. It’s my most requested cake. Spread one of the layers of cake with frosting then refrigerate. Hope this helps If you do a 9×13 isn’t an issue only when it’s a layer cake I wait to add berries. Great question ;)! Gently fold in whipped egg whites. Hi, Mike! Mary Frances @ The Sweet {Tooth} Life says. 32 ounces total. <3, I would make the layers of cake and freeze them individually, then make the frosting and apply the day or day before serving <3. It was suggested that since the strawberries are watery, butter should not be needed. Sugar? Good to know the frozen strawberries worked out well Thanks so much for sharing! I’ve been having the same problem. WIN WIN!!! Hi! We will see how difficult it is. I think you described what is happening with the strawberries very well. Hi Theresa. Because of the fruit and moisture content, even if you get a good bake on the cake, it can sink when its made in a bundt pan. This was one of the most amazing cakes I have ever made!

. I hope you bake this again . I’d love to hear how it comes out if you give it a try! I haven’t tried salted butter, so happy it turned out great! The glaze/icing is: