This Edgars Strawberry Cake, a beloved Southern classic that’s moist, fluffy, and bursting with fresh strawberry goodness. Inspired by the famous bakery treat, this homemade version captures that signature pink hue and sweet-tangy flavor using simple pantry staples like white cake mix and strawberry Jell-O. Each slice reveals a tender crumb infused with real strawberries, topped with a creamy, buttery frosting that’s studded with juicy berry bits for the perfect balance of sweetness.
Whether you’re baking for a birthday bash, potluck, or just a cozy family dessert, this Edgars Strawberry Cake is an easy recipe that delivers bakery-quality results without the fuss. It’s naturally vibrant from the Jell-O and strawberries, making it a showstopper on any table. Plus, it’s beginner-friendly – no fancy techniques required! Dive into this step-by-step guide to create your own Edgars Strawberry Cake at home, and watch it become a household favorite.
Prep Time: 20 minutes | Cook Time: 35-40 minutes | Total Time: 3 hours (including cooling)
Servings: 12-15 slices
Ingredients for Edgars Strawberry Cake
For the Cake
| Ingredient | Amount | Notes |
|---|---|---|
| Large eggs | 4 (room temperature) | For fluffiness |
| Warm water | ½ cup | Helps dissolve Jell-O |
| Vegetable oil | ¾ cup | Keeps the cake moist |
| Strawberry Jell-O | 1 box (3 oz) | Adds color and flavor |
| Sweetened sliced strawberries | 1 heaping ½ cup (from a 16 oz container) | Fresh or thawed frozen |
| White cake mix | 1 box (15.25 oz standard) | Betty Crocker or similar |
For the Strawberry Frosting
| Ingredient | Amount | Notes |
|---|---|---|
| Salted butter | 1 stick (½ cup, room temperature) | For creaminess |
| Powdered sugar | 1 pound (about 4 cups) | Sifted for smoothness |
| Remaining sweetened sliced strawberries | From the 16 oz container, strained well | Press out excess juice |
| Salt (optional) | Pinch | If using unsalted butter |
Equipment
| Equipment | Purpose | Notes |
|---|---|---|
| 9×13-inch baking pan | Baking the cake | Metal or glass works |
| Electric hand or stand mixer | Mixing batter & frosting smoothly | Essential for fluffiness |
| Large mixing bowl | Combining all ingredients | Any big bowl is fine |
| Measuring cups & spoons | Accurate measurements | Liquid & dry separate |
| Rubber spatula | Scraping bowl & spreading frosting | Heat-proof |
| Toothpick or cake tester | Checking doneness | Wooden or metal |
| Wire cooling rack | Cooling cake evenly | Prevents soggy bottom |
| Fine mesh strainer | Draining strawberries for frosting | Must-have for smooth icing |
| Nonstick cooking spray | Easy release from pan | Or use butter + flour |
Step-by-Step Instructions: Your Easy Guide to Baking Edgars Strawberry Cake
- Prep Your Eggs: Start by placing the eggs in a bowl of warm water for 5-10 minutes to bring them to room temperature. This ensures a fluffier batter. Crack each egg into a small separate bowl first to check for freshness before adding to the main mix.
- Mix the Wet Ingredients: In a large mixing bowl, combine the room-temperature eggs, ½ cup warm water, ¾ cup vegetable oil, and the entire box of strawberry Jell-O. Stir until the Jell-O begins to dissolve.
- Add Strawberries and Cake Mix: Incorporate the heaping ½ cup of sweetened sliced strawberries (no need to strain them here). Then, pour in the white cake mix. Using an electric mixer on medium speed, beat everything together for exactly 2 minutes. The batter will turn a vibrant pink and become smooth.
- Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan generously with nonstick cooking spray. Pour the batter into the pan and smooth the top with a spatula for even baking.
- Bake to Perfection: Place the pan in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center – it should come out clean or with just a few moist crumbs. The top will be golden and the center risen.
- Cool Completely: Remove the cake from the oven and let it cool in the pan on a wire rack for at least 2 hours. Cooling is crucial to prevent the frosting from melting.
- Make the Frosting: While the cake cools, beat the room-temperature salted butter in a mixer until creamy. Gradually add the powdered sugar, mixing on low to avoid a sugar cloud. Strain the remaining sweetened sliced strawberries from the container, pressing out as much juice as possible, and add them to the bowl. Beat until the frosting is smooth and fluffy. If it seems too sweet, add a pinch of salt.
- Frost and Chill: Once the cake is fully cooled, spread the strawberry frosting evenly over the top. For the best flavor, chill the Edgars Strawberry Cake in the refrigerator for 30 minutes before serving, or enjoy at room temperature.
Pro Cooking Tips for the Best Edgars Strawberry Cake
- Room Temperature Ingredients: Always use room-temp eggs and butter for better emulsion and a lighter texture.
- Don’t Overmix: Stick to 2 minutes of beating to avoid a dense cake.
- Strawberry Selection: Use sweetened sliced strawberries for extra moisture; if using frozen, thaw and drain well to prevent sogginess.
- Oven Check: Ovens vary, so start checking at 35 minutes to avoid overbaking.
- Make-Ahead Magic: Bake the cake a day ahead and frost just before serving for enhanced flavors.
- Nonstick Spray: Don’t skimp – it ensures easy release from the pan.
Serving Suggestions to Wow Your Guests
- Classic Slice: Serve chilled with a scoop of vanilla ice cream for a creamy contrast.
- Party Platter: Cut into squares and top with fresh mint leaves and extra strawberry slices for a potluck hit.
- With Beverages: Pair with cold milk, iced tea, or a strawberry lemonade for a refreshing combo.
- Layered Parfait: Crumble pieces into glasses with whipped cream and berries for individual treats.
- Holiday Twist: Garnish with powdered sugar “snow” for winter gatherings or chocolate drizzle for Valentine’s Day.
Storage Tips: Keeping Your Edgars Strawberry Cake Fresh
- Refrigerator: Cover with plastic wrap or store in an airtight container for up to 4 days. The flavors meld beautifully!
- Room Temperature: If serving soon, keep covered on the counter for 1-2 days in a cool spot.
- Freezing: Wrap unfrosted cake tightly in plastic and foil; freeze up to 3 months. Thaw overnight in the fridge, then frost.
- Avoid Soggy Frosting: Always store frosted cake in the fridge to maintain texture.
Delicious Variations on Edgars Strawberry Cake
Customize this easy recipe to suit your tastes:
- Layer Cake Version: Bake in two 9-inch rounds, stack with extra frosting in between for a taller treat (double the frosting).
- Berry Mix: Swap half the strawberries for raspberries or blueberries for a mixed berry twist.
- Chocolate Strawberry: Add ½ cup chocolate chips to the batter for a decadent upgrade.
- Cupcake Style: Divide batter into 24 cupcake liners; bake 18-22 minutes and frost individually.
- Tropical Flair: Incorporate pineapple chunks into the batter for a strawberry-pineapple fusion.
Substitutes for Key Ingredients
Running low on something? These swaps keep your Edgars Strawberry Cake on track:
- Cake Mix: Use yellow cake mix for a richer flavor, or gluten-free mix for dietary needs.
- Oil: Substitute applesauce or melted coconut oil for a healthier, fruitier option.
- Jell-O: Sugar-free strawberry Jell-O works if watching sugar intake.
- Strawberries: Fresh mashed strawberries can replace sweetened sliced; add a tablespoon of sugar if needed.
- Butter: Use margarine or vegan butter for dairy-free.
Healthier Options for a Guilt-Free Treat
Make this Edgars Strawberry Cake lighter without sacrificing taste:
- Lower Sugar: Opt for sugar-free Jell-O and reduce powdered sugar in frosting by ½ cup; sweeten with stevia.
- Gluten-Free: Swap in a gluten-free white cake mix.
- Dairy-Free: Use plant-based butter and ensure cake mix is dairy-free.
- Calorie Cut: Replace half the oil with unsweetened applesauce and use low-fat frosting alternatives.
- Nutrient Boost: Add chia seeds to the batter for omega-3s or top with Greek yogurt instead of ice cream.
Expert Notes:
As a copycat of the renowned Edgar’s Bakery treat, this Edgars Strawberry Cake relies on the Jell-O for that iconic pink color and strawberry punch – don’t omit it! Pros recommend straining strawberries meticulously for frosting to achieve that spreadable consistency. For ultimate moistness, poke holes in the cooled cake and drizzle with reserved strawberry juice before frosting. This homemade version rivals the original, saving you money while delivering fresh-from-the-oven joy.
Nutritional Information (Per Slice, Based on 12 Servings)
For those tracking macros, here’s a breakdown in table form:
| Nutrient | Amount | % Daily Value (approx.) |
|---|---|---|
| Calories | 224 | 11% |
| Total Fat | 12g | 15% |
| Saturated Fat | 4g | 20% |
| Carbohydrates | 28g | 10% |
| Sugars | 20g | – |
| Protein | 2g | 4% |
| Sodium | 180mg | 8% |
Conclusion
Edgars Strawberry Cake ends here! This easy, 30-minute-prep recipe delivers the same dreamy pink color, ultra-moist crumb, and fresh strawberry flavor as the famous bakery original — but made fresh in your own kitchen. Simple ingredients, foolproof steps, and that irresistible creamy frosting make this homemade Edgars Strawberry Cake an instant family favorite. Bake it once, and it will be requested for every birthday, potluck, and celebration. Moist, vibrant, and bursting with real strawberry goodness — this is the only Edgars Strawberry Cake recipe you’ll ever need.
Read Also:
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Old Fashioned Banana Pudding Recipe – The Ultimate Homemade Southern Classic
Frequently Asked Questions (FAQs)
Q: Can I make Edgars Strawberry Cake without Jell-O?
A: While Jell-O provides the signature color and flavor boost, you can substitute with ½ cup strawberry puree and a few drops of red food coloring. However, the texture might be slightly less vibrant and moist – it’s worth trying the original for authenticity!
Q: How do I prevent the frosting from being too runny in my Edgars Strawberry Cake?
A: The key is straining the strawberries thoroughly – press them against a fine mesh sieve to remove excess juice. If it’s still runny, add more powdered sugar ¼ cup at a time until it reaches a spreadable consistency. Chilling the frosting for 10 minutes before spreading also helps.
Q: Is this Edgars Strawberry Cake suitable for gluten-free diets?
A: Yes! Simply use a gluten-free white cake mix (like King Arthur or Betty Crocker GF). Ensure your Jell-O and other ingredients are certified gluten-free. The result is just as delicious and fluffy.
Q: Can I freeze Edgars Strawberry Cake after frosting?
A: It’s best to freeze the unfrosted cake to avoid texture changes in the frosting. Wrap the cooled cake tightly and freeze up to 3 months. Thaw, then frost fresh. If you must freeze frosted, flash-freeze slices individually before wrapping.
Q: What’s the best way to serve Edgars Strawberry Cake for a crowd?
A: Bake in a larger sheet pan (adjust bake time down to 30-35 minutes) and cut into smaller squares. Serve on a platter with optional toppings like whipped cream, fresh berries, or a dusting of powdered sugar for an interactive dessert bar.
Edgars Strawberry Cake Recipe
Equipment
- 9×13-inch baking pan
- Electric hand or stand mixer
- Large mixing bowl
- Measuring Cups & Spoons
- Rubber spatula
- Toothpick or cake tester
- Wire cooling rack
- Fine-mesh strainer
- Nonstick cooking spray
Ingredients
- Large eggs
- Warm water
- Vegetable oil
- Strawberry Jell-O
- Sweetened sliced strawberries
- White cake mix
- Salted butter
- Powdered sugar
- Remaining sweetened sliced strawberries
- Salt optional
Instructions
- Prep Your Eggs: Start by placing the eggs in a bowl of warm water for 5-10 minutes to bring them to room temperature. This ensures a fluffier batter. Crack each egg into a small separate bowl first to check for freshness before adding to the main mix.
- Mix the Wet Ingredients: In a large mixing bowl, combine the room-temperature eggs, ½ cup warm water, ¾ cup vegetable oil, and the entire box of strawberry Jell-O. Stir until the Jell-O begins to dissolve.
- Add Strawberries and Cake Mix: Incorporate the heaping ½ cup of sweetened sliced strawberries (no need to strain them here). Then, pour in the white cake mix. Using an electric mixer on medium speed, beat everything together for exactly 2 minutes. The batter will turn a vibrant pink and become smooth.
- Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan generously with nonstick cooking spray. Pour the batter into the pan and smooth the top with a spatula for even baking.
- Bake to Perfection: Place the pan in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center – it should come out clean or with just a few moist crumbs. The top will be golden and the center risen.
- Cool Completely: Remove the cake from the oven and let it cool in the pan on a wire rack for at least 2 hours. Cooling is crucial to prevent the frosting from melting.
- Make the Frosting: While the cake cools, beat the room-temperature salted butter in a mixer until creamy. Gradually add the powdered sugar, mixing on low to avoid a sugar cloud. Strain the remaining sweetened sliced strawberries from the container, pressing out as much juice as possible, and add them to the bowl. Beat until the frosting is smooth and fluffy. If it seems too sweet, add a pinch of salt.
- Frost and Chill: Once the cake is fully cooled, spread the strawberry frosting evenly over the top. For the best flavor, chill the Edgars Strawberry Cake in the refrigerator for 30 minutes before serving, or enjoy at room temperature.
