Mama Seward’s Iconic Strawberry Cake Recipe

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A slice of Mama Seward’s Strawberry Cake isn’t just dessert—it’s an unforgettable memory on a plate. This beloved cake combines the nostalgic flavor of fresh strawberries with layers of soft, fluffy cake and sweet cream frosting that’s rich without being overwhelming. It’s the kind of treat that brings everyone back to the table for seconds—and maybe even thirds. Whether you’re celebrating a birthday, hosting Sunday dinner, or simply craving something sweet, this cake never disappoints.

Its signature pink crumb, studded with strawberry pieces and layered with smooth whipped frosting, is a visual and culinary delight. Each bite bursts with fruity freshness and light, moist texture—exactly what made it a family treasure. Passed down through generations, Mama Seward’s recipe has stood the test of time, offering a charming blend of tradition and taste in every slice.

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Ingredients for Mama Seward’s Iconic Strawberry Cake Recipe

• 1 box white cake mix (use one without pudding)
• 1 cup mashed sweetened strawberries (fresh or thawed from frozen)
• 1 package (3 oz) strawberry gelatin (like Jell-O)
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 1/2 cup milk
• 1 teaspoon vanilla extract

For the Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 package (8 oz) cream cheese, softened
• 3–4 cups powdered sugar (adjust to preferred sweetness)
• 1/2 cup mashed sweetened strawberries (drained to prevent runny frosting)
• Fresh strawberries for garnish (optional)

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Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper circles for easy removal. In a large mixing bowl, combine the white cake mix, strawberry gelatin powder, mashed sweetened strawberries, eggs, oil, water, milk, and vanilla extract. Beat the mixture on medium speed for 2–3 minutes, until smooth and creamy. You should notice a lovely pink color and a sweet aroma already forming.

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Step 2: Bake the Layers

Pour the batter evenly into the prepared pans, smoothing the tops with a spatula. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Keep a close eye in the final minutes to avoid overbaking. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely before frosting.

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Step 3: Make the Strawberry Cream Cheese Frosting

While the cake layers are cooling, beat together the softened cream cheese and butter in a large bowl until light and fluffy. Gradually add in the powdered sugar, one cup at a time, mixing well after each addition. Stir in the drained mashed strawberries until the frosting is smooth, fluffy, and slightly pink. If the frosting seems too soft, chill it in the refrigerator for 10–15 minutes.

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Step 4: Assemble the Cake

Place one cake layer on a serving plate or cake stand. Spread a generous layer of strawberry cream cheese frosting on top. Repeat with the second and third layers, then cover the entire cake with the remaining frosting, smoothing it with an offset spatula. For a classic finishing touch, decorate with whole fresh strawberries on top.

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Step 5: Chill and Serve

Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set. When ready to serve, slice with a sharp knife for clean, picture-perfect layers. Each forkful will offer that perfect balance of tender cake and luscious, fruity cream.

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Estimated Nutrition

These values are approximate per slice (assuming 12 servings):

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 340mg
• Carbohydrates: 54g
• Sugars: 38g
• Protein: 4g
• Fiber: 1g

Note: Nutritional values may vary based on the exact ingredients and portion sizes.

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Frequently Asked Questions

1. Can I use fresh strawberries instead of sweetened ones?

Yes, just be sure to add a little sugar to taste when mashing them, especially if they’re tart.

2. Can I make this cake ahead of time?

Absolutely. You can bake the cake layers a day in advance and store them wrapped in plastic. Frost it the day of serving for best results.

3. Can I use a different flavor of gelatin?

While strawberry gelatin adds depth to the flavor and color, raspberry or cherry could be used for a twist.

4. What if I don’t have three 8-inch pans?

You can use two 9-inch pans instead, but the layers will be thicker and might need a few extra minutes of baking time.

5. How do I prevent the frosting from being too runny?

Drain the strawberries well before mixing into the frosting. If needed, add a bit more powdered sugar to stiffen the texture.

6. Is this cake good for special occasions?

Definitely! Its vibrant look and fresh flavor make it a show-stopper for birthdays, Mother’s Day, and more.

7. Can I make this cake gluten-free?

Yes, substitute the white cake mix with a gluten-free blend and follow the rest of the instructions as is.

8. What’s the best way to cut the cake cleanly?

Use a sharp, serrated knife dipped in warm water and wiped dry between cuts for neat slices.

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