Fresh Strawberry Cake Wednesday, April 25, 2012


Chuck and Wilma Humphries

1 box white cake mix
1 small pkg. strawberry jello
1/2 cup milk
1/2 cup vegetable oil
4 eggs
1 cup chopped fresh strawberries
1/4 cup sugar


Chop strawberries and sprinkle 1/4 cup sugar over. Set aside until sugar dissolves. Stir cake mix and dry jello together. Add milk, oil, and eggs. Add strawberries and beat for 2 minutes. Pour into 3 greased and floured 9-inch pans. Bake at 350 degrees for 25 to 30 minutes.

1 8 oz cream cheese, softened
1/2 cup sugar
1 cup powdered sugar
1 cup chopped fresh strawberries
1 12 oz container Cool Whip

Combine cream cheese and sugars until creamy. Add strawberries and Cool Whip. Spread on cake and chill until ready to serve.

Note: the Humphries recipe called for 1 cup cooking oil. Based on my mother’s similar recipe, I reduced that to ½. This cake will do nicely as a sheet cake. Simply spray a 9x13 inch baking pan with baking spray and cook as above. This topping is fine to spread on it.


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