Strawberry Dream Cake is luscious, sweet, moist, light, and absolutely delicious! EVERY time I make this cake, everyone goes crazy for it. It is one of my favorite cake recipes and is perfect year round for any potluck, but I especially like to make it for spring and summer occasions.
Mary Lou, a former co-worker, gave this recipe to me years ago and it has been a staple in my recipe book ever since.
1 package white cake mix
1 small box strawberry Jell-o
2 T. flour
1/4 cup water
10 oz. box frozen strawberries, thawed (I have only ever been able to find a 16 oz. container of frozen strawberries. Make sure you buy the kind with sugar added.)
2/3 cup canola or vegetable oil
1/4 cup softened margarine (I haven’t tried this with butter yet. So, if you do and it works out, please let me know!)
3 cups powdered sugar
1/2 tsp. vanilla
Beat the cake mix, Jell-o, flour, eggs, and water in a large bowl on medium speed for two minutes. Add 6.5 oz. of the strawberries including liquid (I use my glass measuring cup that has cups and ozs.) to the mix and beat 1 more minute. Add the oil and beat 1 more minute.
Put the batter in a greased and floured 9 x 13″ pan. Bake for approximately 30 to 40 minutes at 350 degrees, or until a toothpick inserted in the center comes out clean. It will get golden brown on top and that’s normal. Let cake cool completely.
To make the frosting, mix the margarine, powdered sugar, and 3.5 oz. of strawberries including liquid until well blended. This frosting is in somewhere in between a glaze and a frosting, so you may need to add a little more powdered sugar to thicken it up. Frost the cake, cover it, and immediately put it in the fridge.
An hour of so before potluck time, take it out of the fridge and serve it at room temperature.
* Alternate serving suggestion: Make them as cupcakes. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean!