A Strawberry Cake Lover’s Guide to the Best Strawberry Cake In The Universe

Grandma made this one special for me at Christmas!

You know what would be cool?

A strawberry cake throw-down.

Not an actual throwing down of the cake, because, hello! Wasted strawberry cake!

Nope, I’m talking about an intergalactic search for the best strawberry cake in the whole universe. Except… wait.. Oh. Right.

Totally unnecessary to use NASA’s resources scouring the outer planets, because I happen to have The Very Best Strawberry Cake Recipe In The Whole World in my possession. My grandmother gave it to the hubby a few years ago for Christmas. The original, mind you, on a recipe card that she’s had since 1947. (Or some year thereabouts. I didn’t actually inquire as to the card’s humble beginnings.) (Also, this recipe was gifted to my husband in an effort to put to rest rumors started by my mother that my grandmother held back a secret ingredient, since Mom was never able to make the cake as well as Grandma. Grandma did hold back a secret, but it wasn’t an ingredient, and it’s not on the card, so technically, Grandma wins.)

Anyway, since my grandpa’s birthday would’ve been tomorrow, today I’m going to share with you my grandma’s recipe for strawberry cake. And if you promise not to tell anyone, I’ll also tell you the secret magic trick to making it the perfect way. Ready? Let’s do this.

Grandma’s Best Strawberry Jello Cake

1 package white cake mix (I use Duncan Hines)

1 tablespoon flour

1 box strawberry jello

Mix these together, then add, one at a time:

3/4 cup canola oil (Grandma forgives me if I don’t always use Mazola)

1/2 cup water

3/4 cup frozen strawberries (thawed) (Grandma also forgives me if I sometimes use more strawberries than the recipe calls for)

4 eggs beaten well.

Put it all in a bundt pan and bake it. Grandma’s recipe calls for this to be baked at 350 for 25-30 minutes, but it actually takes 40-50 minutes.

And here’s the trick: You have to let the cake cool in the bundt pan for at least 20-30 minutes. If you flip it out any sooner, the cake will fall apart (which is “The Secret” to making this one a beautiful cake).

The Original Recipe

The other secret – this cake is AWESOME after being refrigerated overnight. Grandma puts frosting on sometimes, but you don’t have to. It’s that good all by itself.

So tell me – what family recipes have your grandmothers failed to pass down properly?