Farewell to Summer

I'm gonna miss you…

In my family, one of the best parts of summer is enjoying Grandma B's Strawberry Cake. My adorable, 86-year-old, Italian grandma bakes us this delectable treat. We've been lucky enough to eat it at least three times this summer. I should have posted this recipe earlier, since strawberries were in season. But I was bit busy having fun with my kids. This morning, I was working on my summer scrapbook and came across this picture so I decided to share the recipe.

Grandma B! We've always loved your cooking, but truly your Strawberry 3-layer Cake takes the cake!  I'm happy to share the cake recipe, but not the grandma.  She's one of a kind recipe and she's ours! 

 

Fresh Strawberry 3-Layer Cake

1 (18.25 ounce) package white cake mix

1 (3 ounce) package strawberry flavored gelatin mix

1 cup mashed fresh strawberries (off season you can use frozen)

1 cup vegetable oil

1/2 cup milk

4 eggs

1/2 cup chopped pecans (optional)

 Frosting

1 (8 ounce) package cream cheese

1/2 cup butter, room temperature

3 1/2 cups confectioners' sugar



3/4 cup fresh strawberries

1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) round pans.

1. 

   In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in the coconut and pecans. Divide the batter among the prepared pans.


2. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


3. 

   To make the Strawberry Cream Cheese Frosting: Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth. Blend in the confectioners' sugar and drained strawberries. Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans. Frost cake between layers, on top and sides. Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.