Mama Ruths’ Strawberry Cake Recipe
This is it…..Mama Ruth’s Famous Strawberry Cake. You’ve heard me talk about it…now…you can cook one of your very own. It’s really a very quick and easy way to fix a scrumptious dessert. Mama Ruth uses a boxed cake mix and just a few other simple ingredients. You can make it with fresh Strawberries or, use some of the ones from your freezer or grocer. You’re gonna love it. Thank You Mama Ruth…for sharing!
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Mama Ruth’s Strawberry Cake Recipe:
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Originally published May 07, 2012
This is Mama Ruth.
I don’t even know where to begin telling you about Mama Ruth. She’s such a joy to see walk in the door. She’s always smiling and always ready to give you a great old big hug whether you’re working or not. It’s just the Mama Ruth way. And, her reputation for being a great cook is well known around the area. After all, we talk about her all the time where I work.
Mama Ruth brings us all cakes on our birthdays. Most of the time, she’ll bring one of her home made Cheese Balls, some crackers and other goodies as well. At Christmas, it’s always lots of great homemade cookies and candies. Yep…we’re spoiled.
A few years back, it was Mama Ruth and Papa Cleo that would make the delivery. Papa Cleo is no longer with us but, Mama Ruth keeps those goodies coming and, for that, we’re all very grateful. We miss you Papa Cleo.
I’m not sure how it all got started, her bringing cakes to everyone that is but, I was really excited the day I first saw her walk through the door with one for me. I’d heard all the talk about how good her cakes were and I couldn’t help but wonder if I’d ever actually get one of my own since I was the newcomer at the time. Mama Ruth didn’t disappoint. That was about 4 years ago I think, and the cakes have been there each year since. Thank you Mama Ruth. She’s even been dropping hints to see what type of cake I might want for my next birthday which is getting closer and closer. She must have them written down because she knows all of our birthdays. How cool is that.
Seriously, I could write all kinds of good things about her. I just hope that you might get to meet her one day. You’ll be blessed if you do, I promise. Until then, you can check out lots of our recipes here on Taste of Southern and see the comments she’s left for me. She is always encouraging my efforts with the website and for that….I’m also very grateful. (Keep it up Mama Ruth.)
Mama Ruth enjoys talking about recipes about as much as I do I think. She has even written her own cookbook….for her family. She created it for her children so they could have copies of her favorites and I’ve been lucky enough to have received one myself. She typed it all up, made the copies and created a really neat little book. Please follow her lead and at least start writing down some of YOUR favorite recipes for your family so they don’t get lost forever. It’s very important. That’s the reason I started Taste of Southern….to try and save the traditional family favorites from my growing up years.
She put a lot of time and love in creating her cookbook. I’m sure she knew WHY she was doing it and, I know that not only her family but, lots of her friends will be forever grateful. She even hand wrote a personal note to me in mine and that just makes it that much more special.
So, hopefully this is just the first of many of Mama Ruths recipes that we’ll get to share with you here on Taste of Southern. As I said, I could go on and on about this very special friend. I’m blessed to even know her….let alone….enjoy her cooking.
I know you want to give it a try so….grab some fresh strawberries and…..Let’s Get Cooking!
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You’ll need these ingredients.
Fresh strawberries are just perfect for making this cake but, since they aren’t available all year around, feel free to substitute some you may have frozen earlier. You can also use the packaged berries found at the grocery store. Either way, I’m sure you’re going to love this cake. By the way, Mama Ruth’s recipe actually called for Duncan Hines Cake Mix. I already had this so I went ahead and used it. Just sayin.
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IMPORTANT: Follow the directions on the box for the particular cake mix that you’ll be using.
I started not to include the step-by-step for the cake mix since each manufacturer has their own way of doing things. But then, I decided why not and, went ahead and took the pictures. I just wanted you to see the whole process as we re-create Mama Ruth’s Cake. Here, we’re adding the cake mix flour to a large mixing bowl.
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Add the water.
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Add the oil.
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This boxed mix called for just the Egg whites and we’re adding three. Save the yolks for a breakfast omelet later.
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Use your mixer and start off slowly to incorporate all the ingredients. Mixers can throw all of the ingredients out of your bowl in less than a second if you aren’t careful. Now, I’m not saying that’s ever actually happened to me. I’m just trying to warn you in advance that it COULD happen. OK?
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Once you have everything slightly mixed, you can increase the speed up to medium. The directions on the box that I’m using said to mix at medium speed for two minutes. Double check the box you’re using and follow whatever it suggests.
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After I mixed for the required two minutes, I thought my batter looked pretty smooth. The box said I’d probably have some lumps in the batter but I think I took care of them pretty good.
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This is my sheet cake pan. I poured a couple of Tablespoons of cooking oil in the pan, then used a paper towel to coat the bottom and the sides of the pan to help keep the cake from sticking. Normally, I’d also add some flour and shake it all around but, the directions on the box didn’t call for doing that.
OK….lets go ahead and get this out in the open while we’re here. Yes, this is my one and only sheet cake pan. Yes, it looks a little rough but, those are just memories of lots of great cakes gone by. There’s a lot of history behind this particular pan. It’s been in my kitchen ever since I got married years back and its seen some use. I know I need another one but, hey, this one still works. Besides, it doesn’t look like that until you use a digital camera and blow up the size of the pictures and post them on the Internet. If you could see it in real life…..oh never mind….it just looks the way it looks. Let’s move on.
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Pour the batter into the lightly greased sheet cake pan.
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Scrape out the bowl and be sure you get it all.
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Use the back of the spoon and starting in the center, gently work the batter out into all the corners and edges.
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Spread it out as evenly as possible. I always try to leave it a little lower in the middle of the pan since it’s going to rise up in the middle once it starts cooking. I don’t know if it really helps to do it but, it’s worth a try right?
Bake at 350º for about 25-30 minutes, or as directed on your box.
Again, you’ll need to follow the baking directions printed on the box of mix that you’re using. They vary, so check the recommended baking times carefully. Also, depending on where you live, you may need to adjust depending on your altitude.
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While the cake is in the oven, go ahead and start working on the strawberries. You’ll begin by cutting off the green caps from each strawberry. Use a small paring knife for this step or, if you have it, use a strawberry huller. You just need to cut off the cap without cutting away too much of the red fruit.
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You’ll need to remove all of the caps from the berries. You may also find some bruised berries that need to be thrown out. Just discard the caps and any bad berries. I toss them in the trash instead of washing them down the drain…..in case you were wondering.
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Now, you want to wash the berries to remove any leftover stems, pieces of caps and any dirt that might be on them. Yes, I wash each berry one at a time under lightly running cool water. It’s really quicker than you think and, that way, you know each berry is good and squeaky clean.
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After they’re all washed, slice each berry into a medium sized sauce pan. Smaller berries get sliced once down the middle, larger berries get sliced two or three times, depending on just how big they are. Try to keep them all about uniform in size.
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Go ahead and add about 1/2 cup of Sugar to the sliced Strawberries. The sugar will dissolve very quickly and start pulling juice out of the berries. Place the sauce pan on the stove with the burner set at about Medium heat.
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Let the berries come to a low rolling boil. You’ll need to stay with them and stir constantly letting them cook for about 5 minutes. Remove from heat and set aside.
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Keep a close watch on your sheet cake as well. Oven times will vary as we’ve mentioned.
You’ll want to test the cake to be sure it’s done. I do this using either a wooden toothpick or a wooden skewer. I really like the skewers and keep them in my kitchen drawer. You can get a bag of them for about a dollar and, for me, they work great for testing cakes and breads. Just insert the skewer into the thickest part of the cake then, pull it out. If it comes out clean, the cake is done. If not, you need to let it bake a minute or two longer. I tested the cake before removing it from the oven, its just a little difficult to get a good picture of it that way.
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Gently poke holes throughout the entire cake. The wooden skewers really work great for this. They leave a bit larger hole than using a fork but, a fork will also work. Just have fun with it and do it while the cakes still hot.
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Remove about 1/4th to 1/2 cup of the juice from the pot of cooked Strawberries. Set aside and save for later.
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Now, spoon the remaining berries and the juice over the top of the sheet cake you just riddled full of holes.
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Spread the berries over the cake as best as you can, allowing the juice to sink into the holes in the cake.
Set the cake aside and let it cool completely.
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Unwrap the Cream Cheese and place it in a large mixing bowl. The Cream Cheese should be at room temperature by now and just the right consistency to work with.
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Add 1/2 cup of Sugar right on top.
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Add the Vanilla Extract.
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Add the Strawberry juice that you reserved earlier.
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Once again, gently start mixing on your lowest speed. You just want to stir up the Cream Cheese and mix it slightly.
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Pull the container of Cool Whip out of the refrigerator and dump it all into the bowl.
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Mix it all together until it’s fluffy. Fluffy is a really neat word isn’t it? Wonder who came up with it. Fluffy…say it out loud. Fluffy! (Smile)
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Bring back the completely cooled cake.
OK…the pan is really bothering me now. Seriously….it didn’t look that way when I was cooking the cake. What could have happened? It seems to look worse and worse in each picture. That’s it….I’m getting a new one before I make another cake. Situation resolved.
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Grab a spatula and scoop out great old big hunks of the whipped topping. Plop it right down the center of the cake.
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Gently start spreading the frosting out towards the sides and corners of the pan. Do this slowly so as not to disturb the berries and get them all mixed in with the topping.
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Keep working it until you’ve got it as evenly spread out as possible. Then, have some more fun by making all kinds of swirly designs in it. Just use a light touch and don’t go too deep. If it doesn’t look right, smooth it out and do it all over again.
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If you want, you can add some fresh sliced berries to the top. Decorate it anyway you want, it’s your cake.
While I like the look of the fresh berries on the top, just keep in mind that the red juice from them is going to start to run out into the frosting before long. The cake is best I think, if it’s refrigerated overnight. The juices that seeped down into the holes just add to the moisture of the cake itself and, it just seems to get better and better the longer it lasts. Well, that is…IF it lasts.
Thank You Mama Ruth…for ALL the Strawberry Cakes you’ve shared with us over the years. And, for all the other cakes and goodies as well. I really appreciate you and hope I’ve done your cake justice here on Taste of Southern. Now, we’re sharing it with the entire WORLD.
I’ve had lots of folks ask me about Mama Ruth’s cake so, now that she’s shared the recipe, maybe everyone can try it for themselves. I’m sure they will love it just as much as I have.
Enjoy!!!
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Mama Ruths’ Strawberry Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 15 slices 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Description
You’ve heard me talk about it…now…you can cook one of your very own. It’s really a very quick and easy way to fix a scrumptious dessert. Mama Ruth uses a boxed cake mix and just a few other simple ingredients. You can make it with fresh Strawberries or, use some of the ones from your freezer or grocer. You’re gonna love it. Thank You Mama Ruth!
Ingredients
- 1 – Quart of Fresh Strawberries, prepared and sweetened
- 1 – Box of Duncan Hines White Cake Mix
- 1 – 8oz. Package of Cream Cheese
- 1 – 12oz. Carton of Cool Whip
- 1 – cup of Sugar – divided into ½ cups each if using fresh berries
- 1 – Tbsp Vanilla Extract
- 1/4 – cup of Strawberry Juice, reserved from above.
Instructions
Sheet Cake:
- Preheat oven as needed.
- Prepare the cake mix as directed on the box.
- Bake as directed.
Strawberry Topping
- Remove caps, wash and slice one quart of fresh strawberries.
- In a medium saucepan, add strawberries and sugar. Cook on medium heat for about 5 minutes, stirring constantly, remove from heat and set aside.
- Reserve about 1/4th to 1/2 cup of the Strawberry juice for later.
- While cake is still hot, poke holes in top with skewer or fork.
- Spoon the strawberry mixture over the top. Set cake aside and let cool.
Icing:
- In a large mixing bowl, add cream cheese, sugar, vanilla and reserved strawberry juice.
- Mix gently to incorporate ingredients.
- Add room temperature cool whip, mix until fluffy with mixer.
- Spread on cool cake, refrigerate for at least one hour if possible.
- Serve and enjoy.
Notes
If you like, slice some fresh Strawberries and place along the top of the cake.
Keywords: Mama Ruths' Strawberry Cake Recipe, fresh strawberries, strawberry, cake, southern recipes, Mama Ruth
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Your Comments: What’s your favorite thing to prepare using fresh Strawberries? Do you can or freeze any for later use?
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Be Blessed!!!
Steve
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Category: Desserts
I made Mama Ruth’s Strawberry Cake this week and it is delicious! Not terribly sweet with a wonderful lightness to it – perfect for a hot Florida weather desert. We loved it. Thanks!
★★★★★
Would love to see another cookbook, love the first and have already used it several times. Maybe you could include some more canning recipes, would love to try your sweet pickles. I don’t bake much anymore because it’s just the 2 of us, but love to can and make everyday dishes. Take care, have a great week and God bless.
Hello Steve,
You always make me smile but today I laughed out loud, lol.
When you said to say the word Fluffy out loud because it’s such a good word.
I use it to describe that I’m overweight. Ewe’s not fat Ewe’s just fluffy.
Much love and many blessings from your Arkansas friend,
Joyce
Best strawberry cake ever!
This cake is the BOMB and it’s embarrassing how many helpings I can eat in one sitting. Try it and take it everywhere. Your friends will love you more!
★★★★★
Hi Anna, Thank you for trying the Strawberry Cake recipe. I’m happy to know it turned out well for you and that you like it. Mama Ruth would be proud of you. Smile. I appreciate your visits and hope you’ll visit with us often. Be Blessed!!! -Steve
This Strawberry Cake looks wonderful! Only my children will not eat cream cheese or cool whip-(sad face)- sometimes I wonder just whose they are! Not to worry, I have a whole, secret list of things I plan to make the starting the day my last one at home moves out! Oh, the freedom to cook what one wants and enjoys-it will be mine-in about a year!
My Grandmother used to make what she called a Strawberry Upside Down Cake, have you heard of it? I know it had marshmallows in it. Grandmother passed in 1993, in a house fire. All her treasured recipes, photos, everything just gone with her. “Home” was gone forever. I’m sorry but the older I get the more I miss her. Thanks for listening. Hope you are feeling better and have a great week!
Hi Cheryl, Maybe you could change those kids ideas about cream cheese and cool whip. Just go ahead and bake the cake, then leave it out where they can get to it. Unless they’re allergic, they might just like it. Smile. I’m truly sorry to hear about your Grandmother. That was so sad. I know you miss her and that’s understandable. I’ve not heard of a Strawberry Upside Down Cake, but it sounds interesting. I’ll have to do some research on it since we’re just now getting into Strawberry season again around here. Thank you for the suggestion. I appreciate your visits and do hope you’ll visit with us often. Be Blessed!!! -Steve
Hi Steve, I made this strawberry cake yesterday for my Derby party and it was delicious!! Everyone loved it. I got my strawberries from Hunts strawberry farm which is right down from my house and they were so sweet, perfect for this cake. I also love the pink color of this cake as pink is my favorite color. I have a pink kitchen which makes me so happy when I cook. I love your website with all the southern recipes.
Hi Debbie, Thank you for trying the Strawberry Cake recipe. I’m happy that everyone enjoyed it and that it turned out well for you. Mama Ruth will be happy to hear it as well. I do appreciate you taking the time to share your results. Maybe it will encourage someone else to give it a try. I’m thankful you’ve found Taste of Southern, and I do hope you’ll visit with us often. Be Blessed!!! -Steve
Hi Steve: I have been enjoying your newsletters for some time now. They make me feel a part of the South. I worked in North Carolina (Greenville) for a number of years as a transplanted Canadian nurse and my time in the Tar Heel State was precious. This strawberry cake recipe reminds me of my dearly departed NC friend who was my partner-in-crime for strawberry picking. We would make our way to her mama’s place with our loaded baskets where her mama & grandma would put up the berries, but not before making a lovely strawberry shortcake. I’ve been back to visit a number of times and never tire of the beautiful southern hospitality and the gentle nature of NC’s people. I also can’t get enough of the unique Eastern NC BBQ. It’s the best, ever. Thank you, again.
Hi Teresa, Thank you for being a subscriber to our Newsletter. I sincerely appreciate your visits and your support. Greenville is a “fer” piece down the road, but I’ve been through there several times. It’s a beautiful area. I do hope you might try the cake recipe sometime. I think it might bring back even more good memories for you.
Thank you for taking the time to write and share your comments with us. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve
Thank you for showing us a picture of Mama Ruth. What a beautiful lady. It’s always nice to see a pic of the person who made the recipe known to you. What a delicious looking cake. About the cake pan- It looks like mine. I always wonder about other bloggers with their sparkling pans-makes me feel there is something lacking in me. Do they buy a new pan each time they photograph a new recipe or do they have a secret cleaning method? By the way I like your plate. God bless you-feel better. I also loved seeing a picture of Billy and Jan. What an inspiring couple. Prayers are going their way and yours.
Hi Dolores, Thank you for your very nice comments. I’m thankful you’ve subscribed to and been reading my Newsletter. It’s greatly appreciated.
I sometimes get a bit messy in the kitchen, and I’ve wondered the same thing about some of the cooking shows on TV. They always have very clean and shiny pots and pans. Of course, they can afford new ones each episode I suspect. I just try to make it fun, and if a little mess shows up along the way – so be it. Smile.
I’ve used that plate in several photographs here on Taste of Southern. I have several more of them stacked away somewhere, but haven’t seen them in awhile. I know they’re still here though. I bought them at an auction some time back. If you could see them up close, the finish is crackled all over and has some dark spots. I suspect they might have been through a fire at one time.
Thank you for your very kind thoughts and concerns for my friends. We all appreciate your prayers, and your support of Taste of Southern. Thank you for your visit and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Steve, I made this cake just as the recipe is written and it was great. It got me thinking though, wouldn’t this work with other fruits as well? I tried it with pineapple and it turned out good. Then I tried blueberries and that was awesome. I plan on trying it with mandarin oranges next. I always look forward to your next recipe.
Hi Steve, Just wanted to let you know that Danny used your baked ham recipe with pineapple in it and it was really delicious. I also have enjoyed making your Mother’s biscuit recipe.
Hi Cathy, Great to hear from you. I didn’t know Danny cooked. Smile. Tell him to keep up the great work, and thank you for trying my recipes. I do hope you’ll continue and that you’ll stop by again… real soon. Be Blessed!!! -Steve
Hi Steve, This recipe looks scrumptious and I’m anxiously awaiting our local strawberries coming up in early June here in Southern Ontario.
Sorry to hear about your battery troubles in your recent newsletter, but it sounds like everything worked out in the end and as you say, the important thing is you got home safe (you’re the first person I know who also isn’t that fond of mountains–not sure why. Maybe I just like a lot of open spaces and plenty of trees.)
Stay well and glad to see you back 🙂
I didn’t have an opportunity to make this last year during fresh strawberry season (shoulder surgery) but will be making it very soon. It sounds delicious! Thank you and Mama Ruth for sharing the recipe. Beautiful lady and a gorgeous smile – her whole face lights up!
I hope you keep using your cake pan because it does hold great memories. Looks are not that important. I cooked potatoes for potato salad Sunday in the pot from a pressure cooker (other parts long gone) I had when I was married to my first husband and he has been gone since 1971! He didn’t last but the pot did. And every turkey I cook is roasted in a pan that belonged to my maternal Grandmother. She died when I was too young to remember her but I think of her when I use that pan. I’m 66 so it’s an old, well loved pan.
Glad you’re back! And if you lost some people because of chitlins, it’s their loss!
Thank you for not giving up on all of us.
Sandra Lowry
Hi Sandra, Thank you for your comments and your compliments. I’m keeping my pans, and I’m glad you’re keeping yours. I appreciate all of your visits and your support. Happy to have you as a Newsletter subscriber, and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve
I made Mama Ruth’s cake for Easter at my Mom’s on Sunday afternoon. Everyone loved it! It’s so easy to make and is absolutely delicious. Thanks for the recipe!
Hi Steve, I had Easter dinner yesterday at my daughter’s house. My son and his family were there also. She always has Easter dinner and my son has Christmas dinner. I guess they think I “served my time” while they were growing up. Here in Florida, we’ve been enjoying strawberries since February. I took my Lemon Layer Dessert which they always request but I think I’ll surprise them next time with this Strawberry Cake. The lemon dessert is fabulous. You should try it if you like lemon anything. There are dozens of recipes for it on-line, however I use my original recipe that I’ve had for over 30 years. Oh, I’m glad you were able to get your computer problem resolved and thankful you didn’t lose any recipes.
Glad you’re back. I might try this cake since I adore strawberries.
I don’t understand people leaving your wonderful site just because of the chitlins. Everyone is entitled to go mad once in a while:)
Hi Elizabeth, Having the site be down for a couple of days was a bit nerve racking. It’s good to be back. I do hope you’ll try the recipe, I know you’ll love it. As for the chitlins, you just can’t please everybody. I’m glad you’re sticking with us though. I appreciate your support and your visits to Taste of Southern. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Oh my goodness! This cake is making my mouth water! This is a must make. I would love to purchase a copy of Mama Ruth’s precious cookbook. Is there any way this could happen?
Thank you.
Lisa
I’ve made this cake 4 times in the last 6 weeks. I took it to a work party last week and everyone raved over it. So simple, pure, and good. I could start at one end of the pan and eat my way to the other. Best recipe I’ve tried this spring. Thanks for sharing.
Looks Scrumptious!!! Want to make it this week but can’t find 12 oz.
cool whip. Can you use real whip cream instead? Thanks.
Hi Steve,
Just wanted to let you know that I’ve been using your buttermilk biscuit recipe for a while now and they turn out great. But, last night I decided to replace the shortening with butter. Oh, my. Delicious! Thanks for all the great recipes. Please keep them coming!
Hi Steve! How do you get your icing sooo smooth?? I have yet to master that! I have made this cake three times now. It does turn out delicious tho each time 🙁 Either my icing is too runny or too lumpy! What’s your secret lol:) Btw I love your cake pan don’t throw it out..those kind of pans make to best cakes in my opinion 🙂
Blessings!
Hi Steve,
Just want to say, your recipes are as great as Southern can get!!! I am from Ga. and have used each one of the recipes and they are just like what my mother and grandmother used to make, so thank you for that and for the young women who use the recipes, can carry on with tradition of Southern cooking!!! I made the strawberry cake, the most marvelous cake, I or my family have ever eaten!!! It’s our go to cake for everything, so Mama Ruth out did her self!!! The baking pan is definitely a keeper, all my pans are set up for one use all the time. I have a cake pan (only for cake,a biscuit pan, egg pan and so on!!! They look terrible, but do the job outstandingly. My grandmother taught me that years ago when I was a child and if got caught using the wrong pan, well let’s say, you only forgot once. It makes cooking so much easier and the pans end up just like non-stick pans without the price. As a matter of fact, my grandchildren are telling me, who wants, what pan, when I am no longer here…LOL!!! Thanks so much Steve for your recipes and stories, I enjoy it all!!! God bless always…
Hi Connie, Thank you for the kind comments and for just making my day. I’m thankful for your visits, and happy that you’re trying the recipes. Keep it up. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve
OMG!!! This looks heavenly!! Can’t wait to try it out… 🙂 I’ll let you know if we like it; WHY wouldn’t we??? YUM! 🙂
Have a great day Steve! Thanks this yummy looking and sounding recipe. 🙂
Tess
I made this cake and it was a huge hit! Absolutely delicious, everyone loved it. I topped it off with fresh strawberries cut in half as suggested. The icing was so light and fluffy! My grown son who hates cream cheese ate some and said although he could taste the hint of cream cheese it was still delicious, and he never eats anything with cream cheese. (I forgot to tell him it had cream cheese in the icing lol). Thank you Steve and Mama Ruth for a great cake recipe!
Hi Steve. This cakes looks delicious. I was wondering if I could make this cake as a 9 inch round cake…2 layers. Would I need extra frosting and strawberry filling?
Hi Nilka, I hope I’m not too late in answering your questions. Fresh strawberries are almost gone in my area for this season. Still, you shouldn’t have any problems using the round cake pans. I doubt you would need more filling, but then, filling is always good… right? I do hope you’ll try the recipe, and thank you for asking the question. I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve
Yummy going to make this, this week thank you Steve for sharing this recipi and can’t wait for others God bless I’ve been looking for a site that has such delicious recipes that remind me of my mom and this is the one is my favorite such beautiful and delicious cakes, pies, dinner well all thank you so much
Pansy
I made this for my Mama for Mother’s Day and my whole fam loved it!! Sooo yummy! I added bananas to one side also..so glad I came across this recipe! Thank you & God Bless 🙂
I made this dessert for Mother’s Day, and our whole family raved about it. Thank you so much for printing the recipe. I used fresh strawberries out of our garden and that made it extra special!!
I can’t wait to make this for my Mama for Mothers Day!! It sounds and looks soooo delicious! I may even add bananas on half of it can’t go wrong with strawberries and bananas right??! 😉
My kids and grandkids are taking me out for brunch on Mothers Day but I will try this Strawberry Cake recipe next time I make a dessert. Thanks for the recipe. Mama Ruth sure is a beautiful woman.
What a pretty lady Mama Ruth is! I’m looking forward to making this cake! Look’s fabulous!
Thanks, Steve!
Amy in Ohio
I’m going to make this for Mother’s Day. We are having a dinnner and this cake will be a wonderful dessert! Thank you for the wonderful recipe!
I meant to ask if this is a 9×13 sized pan?
Hi Courtney, I should have mentioned that, but yes it is. Thank you for asking. I hope you’ll enjoy Mama Ruth’s Strawberry Cake recipe, and that you’ll let me know how it turns out for you. Thank you for your visit and be sure to stop by again… real soon. Be Blessed!!! -Steve
Hi Steve. I am always excited to read about your adventures and road trips. You are such a good writer. Makes me feel that l am right there with you guys haulin’ down the road.
I found this cake on your site and baked it for my grandsons on Valentine’s Day. It was truly a hit and l got wonderful ‘Grandma Creds”.
Thanks to you and the Lovely Mama Ruth
The cake is decorated really pretty
hi steve!
i am bookmarking this cake recipe, it looks so good! it reminds me a tiny bit of the lemonade cake my mom makes, because you bake a white or yellow cake, and poke holes all over it and then dump the lemon mixture on top and let it sit 🙂
this is an old post but i wondered if you kept the cake pan after all. when i saw it in the photos, it did not bother me – in fact, i was a little jealous! the broken in pans make the best baked goods. a long time ago my mom gave me a couple of her black, dinged up cookie sheets. they make better cookies than any shiny new one you could buy. then one day, without my knowledge, a roommate who thought they were crappy because they were old decided they would be good to put in the bottom of a grill to pick up refuse from the charcoal starter. on top of that they got left out in the rain afterwards, and that was the end of that! i forgave him of course, but nothing is as good as those old pans 🙂
anyway, thanks for a great recipe and a great story. i came for the pork shoulder/picnic ham recipe (it’s in the oven now, second time making it with great results!) and stayed for the cake.
Hi Stephanie, Thank you for sharing your story with me. YES, I kept the pan and still use it. You’re right, they bake much better than brand new ones. I’m just sorry to hear that you lost your cookie sheets. I know you’ll like Mama Ruth’s Strawberry Cake, and I’m delighted that you’ve already tried our picnic ham recipe. I do appreciate your comments and visits, be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve
The strawberries are finally ready in Michigan and I am getting ready to frost this cake! Looks great. Will be doing the taste test as soon as hubby gets home from work!
Looks Yummy yummy for my tummy. this is on my to ‘make’ list soon. Just gotta finish up the dessert we have at the moment. What a great dessert to take on family get-tgether
Hi Steve! Berry good article, as usual. Love Mama Ruth’s cake!
Steve, what size pan do you use? My sheet cake pan looks much bigger than what you are using.
I made this yesterday. Holy Cow it was good and easy to make. Everyone loved it.
Hi Norma, I’ll be sure to tell Mama Ruth that you enjoyed her Strawberry Cake recipe. It will make her day. We’re just a few weeks away from getting fresh local strawberries and I can hardly wait to make another one of these cakes myself.
I appreciate your comments and hope that you might try another one of our recipes. Let me know when you do. Thank you for your visit and be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve
I am Mama Ruths’ niece and she told me about your “Tasteofsouthern” website. I love it!! The recipes are going to be so easy to make with your step-by-step directions. Mama Ruth talks about you often and I was happy to see her recipe on your website for her yummy strawberry cake. Thanks for all the kind words you wrote about my Mama Ruth. She is truly a blessing to everyone in her life.
Hi Patty, pleasure to meet you. It’s really easy to say good stuff about Mama Ruth, she really is such a blessing to everyone. “Yummy” is a really good way to describe her cake. I like that. Not only is Mama Ruth a great cook, she’s a great encourager of what we’re trying to do here at Taste of Southern. Niece huh? How lucky are you? Thanks for stopping by and introducing yourself. Please come back again. Be Blessed!!! –Steve
Steve, Mama Ruth’s cake is so good !!!!! thank you for sharing. Mama Ruth is the best, we all are so blessed to have her in our life !!! Hope to see more of her recipes on here. Really enjoy your web site I check every monday !!!!!
Hi Cathy, Isn’t that a really good cake? And so easy to prepare. I must agree, we are indeed Blessed to know Mama Ruth. She’s told me she has some other recipes she’ll share so you can count on me doing more. Thank you for stopping by each week and for leaving a comment. I appreciate that. Be Blessed!!! –Steve