Triple Layer Strawberry Cake

Scott's Strawberry Cake

When I was a child I can remember riding with my mother to Erwin, TN to buy strawberries from Scott’s farms. I couldn’t wait to taste them and is seemed to take forever to get there! Now the Scott’s have spoiled us, making access easier. In East Tennessee, you can purchase the best berries in America at Scott’s Farms roadside stands and at Food City Grocery Stores.  You can go to their website www.scottfarmstn.com to find stand locations and daily availability of the juicy strawberries we all love.

Three of the Scott children, brothers David and Steve Scott and sister Carole carry on the legacy of their parents Wayne and Mary Lou Scott by working the fields and in the office of Scott’s farms. Cindy, David’s wife graciously shares a recipe with our readers. She says, “Here is a recipe for strawberry cake, I got it out of Southern Living a few years ago and everyone really loves it! Better yet you get to use a cake mix!!” Cindy also doubles the frosting recipe to add extra richness to the cake.

Triple Layer Strawberry Cake

1 (18.25 ounce) package white cake mix
1 (3 ounce) package Strawberry Jell-O
4 large eggs
1/2 cup sugar
1/4 cup all purpose flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 cup milk

 Beat cake mix and next seven ingredients one minute. Scrape down sides, and beat at medium speed two more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter). Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 23 minutes or until cakes spring back when lightly pressed with a finger. Cool cake in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks. Spread Strawberry Buttercream frosting between layers and on top and sides of cake. For testing purposes Duncan Hines Moist Deluxe Classic White Cake Mix without pudding was used.

 Strawberry Buttercream Frosting

1 cup butter, softened
2 (16 ounce) packages powdered sugar, sifted
1 cup finely chopped fresh strawberries

Beat butter at medium speed with an electric mixer twenty seconds or until fluffy.  Add powdered sugar and chopped strawberries, beating at low speed until creamy (add more powdered sugar if frosting is too thin, or add strawberries if too thick). Note: Cindy says, “Double the frosting to add extra richness to this cake…. I do!!!”

Published in The News and Neighbor on May 18, 2013

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