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Lizzie’s Strawberry Cake ~ Trisha Yearwood

Here is the perfect recipe for your next dinner party, for your family or just to satisfy that sweet tooth! 


• 1 box Standard White Cake Mix
• 1 3 ounce box Strawberry Gelatin
• 2/3 cup Vegetable Oil
• 1/2 cup Frozen sliced strawberries in syrup thawed
• 1/2 cup Water
• 4 large Eggs
• Icing
• 1/2 cup Butter room temperature
• 1 cup Confectioner’s Sugar
• 1 cup Frozen sliced strawberries in syrup thawed


Preheat the oven to 350 degrees Fahrenheit.

Spray 9x13x2 inch 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 adding each egg.

Pour the batter into the prepared pan. Use your spatula to smooth the top so it’s nice and even.

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. The more strawberry syrup you add, the thinner your icing will become.

Poke holes in the cake with a toothpick, then pour the icing over the cake. You want the syrup to soak into the cake. 

Store this cake, covered in an airtight container, in the refrigerator for up to 2 weeks. If you have any left over, that is!

Thank you to Apron Free Cooking for this amazing dessert. Click Here to print this recipe.

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