Mary Jean Denney’s Strawberry Cake

Published 12:00 am Tuesday, August 7, 2007



1 box white or yellow cake mix (I use Duncan Hines)

1 box strawberry jello minus 2 tsp (not sugar-free)

Set aside 2 tsp. of jello for the icing

1 cup oil

4 eggs

1/2 cup water

3/4 cup drained strawberries

Mix all the ingredients above and mix well. You may cook in three layers or a 9 x 13 pan.

Cook at 325 degrees for approximately 30 minutes for layers or until a toothpick inserted in the middle comes out clean.

The 9 x 13 pan takes about 45-50 minutes to cook.

Test it also with a toothpick.

As you can tell, I don’t use a timer as much as I just keep a close check on the cake until I know it is done. Use a large plastic container of frozen sliced strawberries. Drain well. If you have more than 3/4 cup of berries, use the rest in the icing.


1/3 cup Crisco

1 Box Confectioners Sugar

2 tsp. Strawberry Jello

1/4 cup strawberries or what you have left from cake. No more than that.

1/4 cup or icing may be too thin

Mix the above ingredients together with a mixer.

If the icing is too thick to spread, you can add either a little strawberry juice or milk, 1/2 tsp. at a time until you get it to spreading consistency.

Ice the cake and garnish with fresh strawberries if desired