Mama Seward’s Strawberry Cake Recipe: A Classic Southern Delight
Mama Seward’s Strawberry Cake is a cherished recipe that brings together the vibrant flavors of strawberries with a moist, tender cake. It’s perfect for any celebration or as a delightful dessert to share with family. This recipe is straightforward, using a few simple ingredients, yet the result is a beautifully pink cake bursting with fresh strawberry flavor. Topped with a homemade strawberry buttercream, it’s both eye-catching and delicious. Whether you’re an experienced baker or a novice, this cake is sure to become a favorite!
Ingredients for Mama Seward’s Strawberry Cake
For the Cake
- 1 box white cake mix
- 1 box strawberry gelatin (small box)
- 1 cup oil
- ½ cup milk
- 4 eggs
- 1 cup mashed sweetened strawberries (not drained)
For the Frosting
- 1 stick butter, softened
- 1 lb box of powdered sugar
- ½ cup mashed strawberries, drained
How to Make Mama Seward’s Strawberry Cake
Step 1: Prepare the Cake Batter
- Combine dry ingredients – In a large mixing bowl, add the white cake mix and strawberry gelatin. Mix well to evenly distribute the strawberry gelatin throughout the cake mix.
- Add wet ingredients – Add the oil, milk, and eggs to the bowl. Mix until all ingredients are well incorporated.
- Add strawberries – Gently fold in 1 cup of mashed sweetened strawberries, including their juice. The juice from the strawberries adds moisture and a natural sweetness to the cake.
- Pour into baking pan – Pour the batter into a 9×11 inch baking pan, or divide it between two smaller pans if you prefer a layered cake. Be sure not to fill the pan to the top, as the batter will rise during baking.
Step 2: Bake the Cake
- Preheat the oven – Preheat your oven to 350°F (175°C).
- Bake – Place the pan(s) in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool – Allow the cake to cool completely in the pan on a wire rack before frosting.
Step 3: Make the Strawberry Frosting
- Cream the butter – In a mixing bowl, cream the softened butter until smooth and creamy.
- Add powdered sugar – Gradually add the powdered sugar, mixing on low speed to prevent a mess, then increase the speed to combine thoroughly.
- Add strawberries – Add ½ cup of drained, mashed strawberries to the frosting mixture. It’s important to drain the strawberries to prevent the frosting from becoming too watery.
- Adjust consistency – If the frosting is too thick, add a small amount of the remaining strawberry juice until it reaches your desired consistency. If it’s too thin, add a bit more powdered sugar.
Step 4: Frost the Cake
- Frost the cake – Once the cake has completely cooled, spread the frosting evenly over the top (and sides if you’re making a layered cake).
- Decorate – Optionally, garnish with fresh strawberry slices or strawberry halves for a beautiful presentation.
Tips for the Perfect Strawberry Cake
- Use Sweetened Strawberries – The sweetness and natural juice from sweetened strawberries are essential for the cake’s flavor and texture.
- Drain Strawberries for Frosting – For a smooth, spreadable frosting, make sure to drain the strawberries well. Excess moisture can make the frosting too thin and runny.
- Adjust Frosting Consistency – If the frosting is too thick, gradually add strawberry juice or a tiny amount of milk until it’s spreadable. If it becomes too thin, add a bit more powdered sugar.
- Avoid Overfilling the Pan – This cake rises well, so leave some room at the top of the pan to avoid overflow during baking.
- Let the Cake Cool Completely – Make sure the cake has cooled fully before frosting. Warm cake can melt the frosting, resulting in a messy finish.
Frequently Asked Questions
Can I use fresh strawberries instead of sweetened ones?
Yes! You can use fresh strawberries if preferred. Just mash them and mix with a little sugar, then let them sit for a few minutes to draw out their natural juices.
Can I make this cake ahead of time?
Absolutely! You can make the cake a day in advance and store it in an airtight container at room temperature. Frost the cake just before serving for the freshest presentation.
How should I store the leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cool temperature helps keep the frosting fresh and maintains the cake’s texture.
Can I freeze the cake?
Yes! You can freeze the unfrosted cake layers by wrapping them in plastic wrap and storing in a freezer-safe container. When ready to serve, let the cake thaw at room temperature before frosting.
Can I make a layered version of this cake?
Absolutely! Simply divide the batter between two smaller cake pans. Baking time may be slightly reduced, so check the cakes after 25-30 minutes. Frost between the layers and on top for a beautiful layered strawberry cake.
What can I use instead of rum extract for the frosting?
If rum extract isn’t available, you can substitute vanilla extract. For an extra kick of flavor, you might also add a few drops of almond extract, which pairs nicely with strawberry.
Mama Seward’s Strawberry Cake is a delicious and nostalgic dessert that’s both easy to make and visually stunning. With its soft, strawberry-infused layers and sweet, buttery frosting, it’s sure to be a hit at any gathering. The bright pink hue and sweet strawberry flavor make it a perfect choice for spring and summer celebrations or any time you’re craving a taste of homemade goodness.