Moist Strawberry Cake


I was inspired to bake Wanda Harrison’s “Mama Seward’s Strawberry Cake” from scratch using fresh ingredients since I did not have boxed cake and frozen sweetened strawberries on hand. My family and friends enjoyed the end results and I hope you do too.

Cook time: 35 Min  Prep time: 30 Min  Serves: 13+


1 lb fresh strawberries
1/2 c sugar
1/2 tsp salt
2 1/4 c all purpose flour
1 c sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 box small strawberry gelatin
1 c macerated strawberries (including syrup)
1 c vegetable oil
1/2 c milk
3 eggs
1/2 c drained macerated strawberries
1/4 c unsalted butter
3 c confectioners’ sugar
1 tsp pure vanilla extract or strawberry extract


1. PREPARING MACERATED STRAWBERRIES: Wash and remove stems before thinly slicing. Place in a bowl and mix with 1/2 cup of sugar and 1/2 teaspoon of salt. Cover and allow to sit for a minimum of 30 minutes. Once macerated, use a fork to smash the berries. Set aside a 1/2 cup of drained strawberries for the frosting. Save the remaining berries and syrup for the cake.
2. CAKE: Preheat oven to 350F and grease a 9 X 13 cake pan. Mix flour, sugar, baking powder, salt, and gelatin thoroughly. Add oil, milk, eggs, and 1 cup of macerated berries with syrup and beat for 2 minutes in the mixer. Pour into pan and bake for 35 to 40 minutes or until toothpick come out mostly clean. Allow to completely cool before frosting. If you have any remaining syrup you can simply pour it over the cake.
3. FROSTING: Cream together the butter, confectioners’ sugar, 1/2 cup well-drained strawberries, and vanilla or strawberry extract. You can gradually add more sugar to get a thicker consistency if the frosting is to runny. Frost cake and enjoy!
Last Step: Don’t forget to share!
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