Praise the heavens! I got a new cookbook! I think I was in a cookbook rut. I found myself relying on the same two cookbooks day after day for my baking indulgence. Granted, they’re great cookbooks- charming, attractive and funny- but I had heard all their stories, seen all of their dress shirts, and laughed at all their jokes. I needed something new.
Just when I was about to accept my circumstance, a charming new love came into my life. Sweets by Patty Pinner is my new darling. This book is more than just a collection of recipes. Sweets is a gathering of family memories. In my life food is all about family and memories, so this book has quickly become so so dear to my heart.
Sweets is a southern style cookbook. The recipes are extremely approachable. Some of the cakes are made with (gasp!) cake mix, and then fancied up with additional ingredients. The family pictures are utterly charming and the stories that go along with each recipe are really touching. I read this book, cover to cover on an airplane, like a novel. I just love it!
Let me tell you about this strawberry cake. First things first- it’s sweet and moist and covered in cream cheese frosting and pink tinted coconut. The best part? It’s pink on the inside. Pink! Come on! Who doesn’t like pink cake? This is the kind of dessert that needs to be presented on your prettiest cake platter, under the spot light in your china cabinet. It’s a show cake. But it’s also really delicious. And… with the fabulous presentation of the cake, and the inevitable oooohs and aaaaahs you’ll get from guests, you’ll NEVER have to tell anyone just how easy it was to make. It’ll be our little secret.
Southern Style Strawberry Cake
from: Sweets
1 (18.5 ounce) box white cake mix (without pudding)
1 (3 ounce) package strawberry jello
1 Tablespoon self rising flour
4 teaspoons granulated sugar
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/3 cup fresh strawberries, finely diced.
Preheat the oven to 350 degrees F.
To make the cake, combine to cake mix, Jello, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition Add the water and strawberries and mix well. Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.
Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.
Cream Cheese Frosting
1 (8 ounce) block cream cheese, softened
2 sticks (8 ounces) unsalted butter, softened
2 (1 pound) boxes powdered sugar
pinch of salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
pink food coloring
4 sliced strawberries
To make the frosting, in a bowl combine the cream cheese and butter. Beat until soft and pliable and no lumps remain. Add one box of the powdered sugar, salt and vanilla extract. Beat until incorporated. Add the second box of sugar and mix until incorporated. If you would like a smoother consistency, and a slash of milk. If you would like a thicker consistency, and a bit more powdered sugar until the desired consistency is achieved.
Put the coconut in a small bowl and sprinkle with two or three drops of pink die. Mix with hands to distribute the color and wash hands immediately. Once the cake is frosted, decorate the top of the cake with the shredded coconut and sliced strawberries. Enjoy! Happy Strawberry Summer!
Jessica OConnor
How many people does this cake serve?
joythebaker
this cake serves about 8-10 people.
Les McCulley
Hi Joy ~my family LOVES this cake! I’ve made it several times & it has turned out perfectly. But we’ve since moved to the Denver area, and now I’m having problems with the cakes sinking in the middle due, My 4 yr old has requested this cake for her birthday party. So before I tackle it once again tomorrow I was wondering if you have any tips for this recipe regarding the high altitude. Thanks!
Nancy
Les,
I make this cake every year for my daughter’s birthday. I live near Denver and have tried everything to not have it sink in the middle. I have given the recipe to friends that bake hoping for suggestions. I have tried everything….hotter temp for shorter time, you name it. My daughter’s birthday party is Saturday and I just made it again and substituted regular flour for the self rising, since I don’t want it to rise quickly and I left out the sugar. The good news is that only one of the layers sank! I hope it tastes as good w/o the extra sugar. I hope that someone will have a real answer for our problem.
Nancy
PS. I made it for her birthday last year when we were in South Carolina and it was the tallest, most beautiful cake!
T H
Well, I made this cake exactly as written and it was too too sweet!! I guess that what I get for following a recipe that was in the cookbook “SWEETS!” I only had a few bites as did my guests. Most of the cake was thrown away. It did taste good, but the sweetness was just too overpowering. :(
Irina
Uh-oh. Looks like I commented, forgot I commented, and commented again. I’m going to chalk that up to how good the cake is. Sorry!
Irina
I made this, and it came out beautifully! I love how pink and super-strawberry flavored this is, and how very very easy! Thank you! Now I will go back to lurking on your site, which is so awesome.
Irina
I found your blog, possibly through Smitten Kitchen? I ended up making this. Loved it. Will be back for more!! Probably often. Thanks so much!
T. H.
I am thinking about making this for my daughter princess birthday party. I like the idea of a pink cake. I have a question about the presentation. I would like to wrap a bow around the cake, but I don’t like fondant. Would you recommend sprinkling the coconut around the cake to tie the bow? ANY and ALL ideas would be greatly appreciated!!! TIA!
Jemicah
I am going to try this thursday nite will let u know!
kristen
I made this recipe last weekend. It really takes self control not to eat it for breakfast, lunch, and dinner. Its amazing.
Angela
Joy,
I have had this book for some time…brought it on sale.
There has been so much praise at my house for the cakes that come from this recipe book. The only thing I can say is – Thank God for the Sisters who created these recipes.
Jenna-lea
such a yummy cake….mine was definitely not that pink though! :( next time i will try it with some food coloring.
thanks joy, such a winner cake
Cynthia
Dear Joy,
Thanks for not being afraid to use a cake mix when it’s yummy and it works.
I am going to make this into cupcakes for my little one’s First birthday next week! I have been searching for the perfect PINK cake recipe for a month… I should have turned to you right from the beginning.
P.S. Her first finger food was your Oatmeal Applesauce Blueberry Muffins. You’re the best!!!
-Cynthia