Strawberry Cake with Jell-O Recipe

White cake mix: A pre-packaged mix that forms the base of the cake, providing a light and fluffy texture.

Strawberry Jell-O: A flavored gelatin powder that adds a vibrant strawberry flavor and color to the cake.

Eggs: These provide structure and moisture to the cake, helping it rise and stay tender.

Vegetable oil: Adds moisture and richness to the cake, ensuring it stays soft and moist.

Water: Used to mix the ingredients together and achieve the right batter consistency.

Fresh strawberries: Chopped and folded into the batter, these add natural sweetness and a delightful texture to the cake.

When folding in the chopped strawberries, make sure to do so gently to avoid breaking them down too much. This will ensure that you have delightful bursts of fresh strawberry flavor throughout your cake. Additionally, to prevent the strawberries from sinking to the bottom, you can lightly coat them in a bit of flour before folding them into the batter.

• white cake mix - Substitute with yellow cake mix: Yellow cake mix can be used as it has a similar texture and flavor profile, though it will impart a slightly richer taste.

• strawberry jell-o - Substitute with raspberry jell-o: Raspberry jell-o provides a similar fruity flavor and color, making it a good alternative.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a common vegan substitute that helps bind the ingredients together.

• vegetable oil - Substitute with applesauce: Applesauce can be used to reduce fat content while keeping the cake moist.

• water - Substitute with milk: Milk adds extra richness and moisture to the cake, enhancing its flavor.

• chopped fresh strawberries - Substitute with frozen strawberries: Thaw and drain frozen strawberries before using. They provide a similar texture and flavor when fresh strawberries are not available.

• Allow the strawberry cake to cool completely on a wire rack before storing. This prevents condensation and sogginess.
• Wrap the cake tightly in plastic wrap to lock in moisture and prevent it from drying out.
• Place the wrapped cake in an airtight container or a resealable plastic bag to keep it fresh.
• Store the cake at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to a week.
• For freezing, wrap the cooled cake in plastic wrap, then in aluminum foil to protect it from freezer burn.
• Label the wrapped cake with the date to keep track of its freshness.
• Place the wrapped cake in a freezer-safe bag or container and store it in the freezer for up to 3 months.
• To thaw, remove the cake from the freezer and let it sit at room temperature for several hours or overnight.
• For best results, avoid freezing cakes with delicate fruit toppings or cream-based frostings, as they may not hold up well during the freezing and thawing process.
• If you plan to frost the cake, do so after it has thawed completely to ensure the frosting adheres properly and maintains its texture.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover strawberry cake on a baking sheet.
  3. Cover the cake with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Remove the foil for the last 2-3 minutes if you want a slightly crisp top.

• Microwave Method:

  1. Place a slice of strawberry cake on a microwave-safe plate.
  2. Cover the cake with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the temperature and heat in 10-second intervals if needed.

• Steaming Method:

  1. Set up a steamer pot with water and bring it to a gentle simmer.
  2. Place the strawberry cake on a heatproof plate and put it in the steamer basket.
  3. Cover and steam for about 5-7 minutes.
  4. Check to ensure the cake is warmed through and enjoy the moist texture.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the strawberry cake on a piece of parchment paper or a small baking tray.
  3. Heat for about 8-10 minutes, checking halfway through to ensure it doesn’t overheat.
  4. Let it cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the strawberry cake in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it’s warming evenly.
  4. Let it sit for a minute before serving to allow the heat to distribute.

• Oven: Preheat and bake the cake to the perfect temperature.

• Mixing bowl: Combine the cake mix, Jell-O powder, eggs, oil, and water.

• Spatula: Fold in the chopped strawberries gently.

• Cake pan: Hold the batter while it bakes in the oven.

• Measuring cups: Measure out the vegetable oil and water accurately.

• Measuring spoons: Measure the Jell-O powder if needed.

• Whisk: Mix the ingredients until smooth.

• Toothpick: Check if the cake is done by inserting it into the center.

• Cooling rack: Allow the cake to cool evenly before serving.

• Knife: Chop the fresh strawberries into small pieces.

Pre-measure ingredients: Measure out all ingredients before you start. This saves time and ensures you don't miss anything.

Use a stand mixer: A stand mixer can mix your cake batter quickly and efficiently, freeing up your hands for other tasks.

Prep strawberries ahead: Chop the strawberries in advance and store them in the fridge. This way, they are ready to fold into the batter when needed.

Grease the pan early: Grease your cake pan before you start mixing. This avoids any delays when your batter is ready to pour.