Mama Seward’s Strawberry Cake Recipe: A Sweet Tradition
When it comes to family gatherings and special occasions, nothing beats the timeless appeal of a homemade strawberry cake. Mama Seward’s Strawberry Cake is a beloved recipe passed down through generations, renowned for its moist texture and rich strawberry flavor. In this guide, you’ll learn how to recreate this classic cake, from preparing the ingredients to perfecting the frosting.
Ingredients for Mama Seward’s Strawberry Cake
The secret to Mama Seward’s Strawberry Cake lies in the combination of simple ingredients that come together to create something extraordinary. Here’s what you’ll need:
Cake Ingredients:
- 1 box white cake mix
- 1 box strawberry gelatin
- 1 cup vegetable oil
- ½ cup milk
- 4 eggs
- 1 cup mashed sweetened strawberries (fresh or frozen, not drained)
Frosting Ingredients:
- 1 stick unsalted butter, softened
- 1 pound powdered sugar
- ½ cup mashed strawberries, drained
For another cake recipe with Southern charm, check out Kentucky Butter Cake.
Step-by-Step Instructions for Mama Seward’s Strawberry Cake
Step 1: Preparing the Cake
- Preheat your oven to 350°F and grease two 9-inch round cake pans.
- In a large bowl, combine the cake mix, strawberry gelatin, oil, milk, eggs, and mashed strawberries.
- Mix until the batter is smooth, then pour it evenly into the prepared cake pans.
Step 2: Baking the Cake
- Bake the cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
Step 3: Preparing the Frosting
- In a separate bowl, beat the softened butter and powdered sugar together until smooth.
- Gradually add the drained mashed strawberries, adjusting the consistency as needed. Ensure the strawberries are well-drained to prevent runny frosting.
If you’re looking for another fruity delight, try Strawberry Freezer Pie, a perfect no-bake option.
Tips for the Perfect Strawberry Cake
- Use Fresh Strawberries for Best Flavor: While frozen strawberries work in a pinch, fresh strawberries bring out the most flavor.
- Draining the Strawberries for the Frosting: Be sure to thoroughly drain the strawberries before adding them to the frosting to avoid excess moisture that can make the frosting too thin.
- Gelatin for Extra Strawberry Flavor: The strawberry gelatin not only enhances the cake’s color but also infuses the cake with a more intense strawberry flavor.
Variations on Mama Seward’s Strawberry Cake
Looking to put your own twist on this classic cake? Here are a few variations to consider:
- Layered Strawberry Cake: Turn this recipe into a multi-layer cake by doubling the frosting and adding a layer of sliced fresh strawberries between the cake layers.
- Lemon-Strawberry Cake: Add a hint of lemon by mixing lemon zest into the cake batter and frosting. This adds a bright, tangy flavor that complements the sweetness of the strawberries.
- Gluten-Free Strawberry Cake: Substitute the cake mix with a gluten-free alternative, ensuring that everyone at the table can enjoy this dessert.
Nutritional Information and Healthier Alternatives
Estimated Nutrition Per Slice (based on 12 servings):
- Calories: 400-450
- Fat: 20g
- Carbohydrates: 50g
- Protein: 4g
Healthier Substitutes:
- Lower-Sugar Option: Swap the powdered sugar with a sugar substitute to reduce the sugar content in the frosting.
- Lightened Cake: Replace half the oil with applesauce for a lighter texture without sacrificing moisture.
- Dairy-Free Frosting: Use vegan butter in the frosting for a dairy-free version of the cake.
For more health-conscious dessert ideas, check out Crockpot Potato Soup with Hashbrowns.
Storing and Serving Mama Seward’s Strawberry Cake
- Refrigeration: Store any leftover cake in an airtight container in the fridge for up to 5 days. The frosting can soften at room temperature, so refrigerating will keep it firm.
- Freezing: You can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the fridge before frosting and serving.
For more dessert ideas that freeze well, try No Peek Beef Tips, a savory comfort food recipe that complements sweet desserts.
FAQs About Mama Seward’s Strawberry Cake
Q: Can I use frozen strawberries for the cake?
Yes, frozen strawberries can be used if fresh strawberries aren’t available. Just be sure to thaw and drain them well before adding them to the cake batter.
Q: Why is my frosting too runny?
Runny frosting is often caused by excess liquid from the strawberries. Make sure to thoroughly drain the mashed strawberries before mixing them into the frosting.
Q: Can I make this cake gluten-free?
Absolutely! Simply substitute the cake mix with a gluten-free alternative to make this cake suitable for those with gluten sensitivities.
Q: Can I make this cake ahead of time?
Yes! You can bake the cake layers ahead of time and freeze them. When you’re ready to serve, thaw the layers and prepare the frosting.
Internal Linking Opportunities
- Kentucky Butter Cake: Pair Mama Seward’s Strawberry Cake with this buttery Southern favorite for a delicious dessert table.
- Strawberry Freezer Pie: For another easy strawberry dessert, try this refreshing freezer pie.
- No Peek Beef Tips: After indulging in this strawberry cake, balance out the meal with a savory comfort dish like beef tips.
