I always think homemade has to mean strictly from scratch, so I tried every way I could think of to make this strawberry cake without using a cake mix! I even used a homemade white cake in place of the mix. It tasted good, but not any better than this recipe. When I found my grandmother Lizzie Paulk’s original recipe from the 1930s, and saw it had a cake mix in it, I thought to myself, “Well, that makes it okay!” If you love strawberries as much as I do, you’re in for a real treat.
Preheat the oven to 350°F. Spray a 9 × 13 × 2-inch baking pan with cooking spray.
With an electric mixer, beat the cake mix, gelatin, oil, strawberries, and water until fully combined. Add the eggs, one at a time, beating well after each addition. Pour the batter into the prepared pan and gently smooth the top. Bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan.
In a blender or food processor, puree the butter, sugar, and strawberries for the glaze until smooth. Poke holes in the cake with a toothpick, then pour the icing over the cake, allowing some of it to seep into the cake. The more strawberry syrup you add, the thinner your icing will become. Store this cake, covered, in the refrigerator for up to 2 weeks.