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Classic Strawberry Cake
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Vintage Recipe
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Classic Strawberry Cake
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Here's a classic from our 150th Anniversary Cookbook, published in 1993, and has been a favorite with our fans ever since. Quick and easy, moist and fluffy, there's a reason this Strawberry Cake has been a go-to recipe for decades.

Prep time
Bake/Cook time
0:25 to 0:40
One bundt pan or two 9-inch cake pans
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Classic Strawberry Cake
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:25 to 0:40
Yield :
One bundt pan or two 9-inch cake pans



  • 1 packaging white cake mix
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • 3/4 cup cooking oil
  • 3/4 cup water
  • 1 package (3 oz) strawberry gelatin
  • 1/2 cup frozen or fresh sliced strawberries



  1. Preheat oven to 350° F.
  2. Combine all ingredients in large bowl and mix well.
  3. Bake in greased and floured tube or bundt pan for about 40 minutes or two 9-inch layer cake pans for 25 minutes.
  4. Frosting:  Combine 2 tablespoons melted butter, 1 1/2 cups powdered sugar and 2 tablespoons crushed strawberries.  Drizzle over warm cake.  Decorate cake with choice fresh strawberries.
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