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Makes 12 servings

This recipe dates from 1983 and originated with Glenda Rice Collins, of Palm Beach Gardens, Fla., who said it brought back memories of her home-economics teacher, Mrs. Kirkpatrick, at Cherokee Junior High in Tulsa, Okla.

1 box white cake mix

1 (4-serving size) strawberry-flavored gelatin

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½ cup water

4 eggs

½ cup fresh or frozen strawberries, halved

½ cup vegetable oil

For the frosting:

½ cup (1 stick) butter, softened

1 (16-ounce) box confectioners’ sugar

¼ teaspoon salt

½ cup fresh or frozen strawberries, halved

½ cup chopped nuts (optional)

1. Heat oven to 350 degrees. Grease and flour a 9- by-13 inch pan, three 8- or 9-inch round pans or one Bundt pan.

2. Beat cake mix, dry gelatin mix, oil and water with an electric mixer until combined. Beat in eggs one at a time. Continue to beat for two minutes. Beat in strawberries.

3. Pour batter into prepared pan(s). Bake 20 to 25 minutes for round pans, 35 to 40 minutes for sheet cake, 50 minutes to 1 hour for Bundt cake, or until cake springs back when pressed in center. Cool on wire racks.

4. To make frosting, beat butter and sugar for five minutes, until light and fluffy and no sugar granules remain. Beat in strawberries, salt and nuts.

— Adapted by Linda Cicero, The Miami Herald

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