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!
Susan
This looks delish! I’m thinking of making this for a cake auction at my daughter’s school. Does it need to be refrigerated?
A Hint Of Garlic
Well Joy it’s all YOUR fault !
After following your blog not only have we set up one of our own we have even started baking ! Do you have any comprehension of what you have started !! Please take a moment to see our latest cake
https://ahintofgarlic.wordpress.com/2011/10/03/ultimate-victoria-sponge/
as we would love to have your comments ( no need to apologise as we love what you’ve done to us really ) Keep up the great work with the blog you really are an inspiration
Leslie
Hi there,
This cake looks delicious! I am planning on baking it for my daughter’s first birthday, but I have one question. This may sound really silly, but I was hoping you could tell me if by “jello” in the ingredients you meant pudding or the gel kind. It seems silly, but I don’t want to make it wrong.
Thanks! :)
Leslie
joythebaker
i haven’t made this cake in a long time… and i’m pretty sure i mean Jello… not pudding.
Bobbie P
OMG!!!! i just stumbled upon your Blog, so glad I did!!! This cake will be perfect for us, my daughter is 9 and has just started baking, and has been looking for Bday cake recipes for me. (moms Bday in July) this one is simple yet elegant!! Thank-you
Bobbie P
wendy
This is now my husband’s new favorite cake!! He is pretty hard to please. Thanks for posting. I’ve got the cookbook in my Amazon cart awaiting payday! I love your site. Thanks so much!
Stephanie
This is a great recipe. I made them as cupcakes and it turned out great! :) Would make again for sure. Especially the icing!! I just added a little mike to loosen it up so I could use a bag and tip to decorate. Thanks!!
susan
my sonsing a cake mix? us girlfriend can’t have cakemix due to the bleached flour, how would i make this NOT
Hopeforthisheart
How old are you? Two? You don’t have to make it if you don’t want to. Good Grief.
Michelle
Hello Joy
I ran across you website looking for a Strawberry Cake recipe. My question is What cake mix do you use? I am having a hard time finding “Puddingless Cake Mixes”. Also how do you get the inside of your cake so pink?
Queena DeBoever
Almost two years later, and I’m back to get the web address to pass on to another who loves the cake and frosting. Glad it’s still here!