Strawberry Nut Cake Recipe

| February 10, 2019 | 21 Comments

Strawberry Nut Cake

Follow our complete, step-by-step, photo illustrated instructions to learn how to make a Strawberry Nut Cake. Printable recipe included.


Strawberry Nut Cake, enjoy.
Made with a white cake mix, frozen strawberries, jello, pecans and coconut. You don’t even have to use your mixer, just stir with a spoon. Easy and delicious.


Strawberry Nut Cake, slider.

Valentine’s Day 2019 is just a few days away, so I wanted to bake you a cake. Will you be my Valentine?

You really don’t need a special occasion for cake though – do you? I didn’t think so. You can simply say, “I thought about cake, therefore, I shall have a slice of cake.” Works for me. Smile.

This is yet another recipe from our “Stewart Family Favorites” cookbook that was compiled and sold at our family reunions many years back. I’ve posted a good number of those recipes here on Taste of Southern for you to enjoy.

This one though, is one that was submitted to the book by my mom. I’m not sure how she came to have this among her recipes, but I certainly do remember her making it more than just a few times. One bite of this and it just took me right back to her table after one of her big meals.

It’s sweet. No denying that. The frosting is the biggest part of that though as it’s made with mostly just confectioner’s sugar. But, you’ve got to really love how simple it is to make.

All the ingredients for the cake, including the box of white cake mix, gets dumped into a large mixing bowl. You just stir it together with a big spoon, no mixer is needed.

It’s the same with the frosting. You just dump the ingredients in a bowl and stir. It’s just that easy.

I like to make my cakes from scratch, but I wanted to follow the recipe that Mama used, so we’re making this with a box of white cake mix. I do hope you’ll give it a try. Cupid will love you for it. Smile.

Ready to make someone happy with cake? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Strawberry Nut Cake, you'll need these ingredients.
Strawberry Nut Cake Recipe – You’ll need these ingredients to make the cake layers.


Strawberry Nut Cake, ingredients for the frosting.
You’ll also need these ingredients to make the frosting. We’ll show you that later.


Strawberry Nut Cake, you'll need four eggs.
You’ll need four eggs. I always suggest that you crack eggs into a separate bowl so you can see any shell that might accidentally fall in. It would be much easier to see this way than later in the cake batter.


Strawberry Nut Cake, whisk with a fork.
Whisk the eggs up a bit with a fork. Set them aside for the moment.


Strawberry Nut Cake, add the cake mix.
Place the cake mix in a large mixing bowl.


Strawberry Nut Cake, add the jello.
Add the dry Jello gelatin.


Strawberry Nut Cake, add the pecans.
Add the chopped pecans.


Strawberry Nut Cake, add the chopped strawberries.
Add the cut up strawberries.

I just couldn’t find my food chopper, and didn’t want to dirty up the food processor, so I ended up slicing these into small pieces with a paring knife. Smile.


Strawberry Nut Cake, add the oil.
Add the oil

Mama’s recipe called for Wesson Vegetable Oil, but I couldn’t find that. I used a Canola Oil instead.


Strawberry Nut Cake, add the evaporated milk.
Add the evaporated milk.


Strawberry Nut Cake, add the eggs.
Add the eggs to the mixture.

Don’t you just love being able to dump everything into one bowl? No creaming together sugar and butter, no adding eggs one at a time, or alternating between adding flour and milk like most cake recipes call for. This makes life so much easier.


Strawberry Nut Cake, add the flaked coconut.
Add the coconut.


Strawberry Nut Cake, stir until combined.
Now, grab a large spoon and just stir it all together. Scrape down the sides and the bottom of the bowl to be sure you have all of the dry cake flour mixed in.


Strawberry Nut Cake, prepare your pans.
Prepare your cake pans.

I’m using 3 of the 8 inch cake pans. You could also just use 2 of the 9 inch size pans, or even make it into a sheet cake if you prefer.

I’ve started using parchment paper in the bottom of my cake pans. I cut them out of a roll so they fit inside the pan, then lightly spray the bottom of the pan. Add the parchment paper, then spray that and the sides of the pan. This particular spray already contains some flour as well.

If you prefer, grease your pans with shortening, then lightly flour them before adding the batter.


Strawberry Nut Cake, divide the batter.
Divide the batter equally between your three pans. Once the batter is in, lift the pan up a couple of inches and drop it onto your counter. Tapping the pans will help any air bubbles rise to the top and burst.


Strawberry Nut Cake, baking time ans temp.
Place the layers in an oven that has been pre-heated to 325F degrees.

Let the layers bake for about 20-25 minutes, or until done. Layers are done when the cake starts to pull away from around the inside edges of the pan, and when a toothpick inserted into the center pulls out dry.

Having said that, I’ve also started baking mine to around 205-210F degrees. Using a digital thermometer, you get a quick reading on the inside temperature of your layers so you don’t end up over baking and drying them out.


Strawberry Nut Cake, place baked layers on a wire rack to cool for 10 minutes.
When the layers are done, remove them from the oven and place them on a wire rack to cool for 10 minutes.

For the record, this was my first time ever to use baking strips around my pans. I had to soak them in water, snug them around the pan, then place them in the oven. Supposedly, it helps the layers to rise more evenly so you don’t have that big dome in the middle.


Strawberry Nut Cake, run a butter knife around the inside of the pan.
After the layers have cooled on the wire rack for about 10 minutes, run a butter knife around the inside edge of the pan to make sure the layer is free of the pan. I placed an arrow above to point out the knife as it wasn’t showing up very well.


Strawberry Nut Cake, remove the layers from the pans.
Now, you need to flip the layers out of the pans so they can completely cool on the wire racks. I just place a wire rack over the open top of the pan, hold the pan and rack together, then flip it over. Your layer should freely fall from the pan. If it doesn’t, tap on the bottom of the pan with the handle of a butter knife, that should help the layer release.

I haven’t had any problems with layers sticking since I started using the parchment paper. I think it’s well worth the extra minute or two to use them.


Strawberry Nut Cake, lets make the frosting.
Let’s make the frosting.

The layers should be completely cooled before you make the frosting and assemble the cake.


Strawberry Nut Cake, add the sugar, butter, and shortening.
Place the confectioners sugar, butter and shortening in a large mixing bowl.

NOTE: One box of confectioners sugar weighs a pound. Several folks asked about this in the comments so I’m updating the info for you.


Strawberry Nut Cake, add the pecans, strawberries and coconut.
Add the coconut, strawberries and pecans to the bowl.


Strawberry Nut Cake, stir well to combine.
Grab that large spoon again and stir everything together until fully combined.

This will be a little rough at first. Everything starts coming together like a really dry dough, but keep stirring. Once the sugar starts to dissolve and mix in, it gets much easier. It probably took me just a couple of minutes. If it’s really thick, you could add a few drops of water until it reaches a good consistency.

This didn’t make a lot of frosting in my opinion. It would probably be sufficient for a sheet cake, or maybe the two nine inch layers, but I was afraid it wasn’t going to be enough for my three layers.

For the record: I made another batch, stirring it all together in the same bowl.


Strawberry Nut Cake, assemble your cake.
Start assembling your cake. I’m using a cake board to build my cake on. I start by spreading just a dab of frosting on the board, then center my first layer. This will help hold the layer in place while you build the cake. Place the first layer top side down.

The second layer goes on top side down as well, adding a layer of frosting between each layer as you go.


Strawberry Nut Cake, icing on the cake.
The top layer goes on top side up. Spread the outside of your cake with frosting, then cover the top, smoothing everything as you go. An offset spatula works well for this, and so does a revolving turntable.

I didn’t mention it above, but I like to put small strips of parchment paper under the first layer going around the cake. Any frosting drips onto the parchment paper, so when you’re finished decorating, you just slip those pieces of paper out and it leaves your plate or cake board fairly clean. Smile.

And, it did indeed take two batches of the frosting for me to frost my cake. Keep in mind that the printable recipe only makes one batch of the frosting. Double it if you prefer more frosting.


Strawberry Nut Cake, enjoy.

As you can imagine, the frosting is pretty sweet from all that sugar. Cut your slices accordingly.


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Strawberry Nut Cake, as seen on Taste of

Strawberry Nut Cake Recipe

  • Author: Steve Gordon
  • Prep Time: 10 minutes
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: Varies
  • Category: Desserts
  • Method: Bake
  • Cuisine: American, Southern


Super easy to make, no mixer needed, and all in one bowl. Moist and delicious cake made with strawberry Jello gelatin, pecans, frozen strawberries and coconut. We even use a white cake mix for this one, just like Mama said to do it.



Ingredients for the Cake:
1 box White Cake Mix
1 small box Strawberry Jello
1 cup Pecan, pieces
1 cup frozen Strawberries, chopped
1 cup Wesson Oil
½ cup Evaporated Milk
4 eggs
1 cup Sweetened Flake Coconut

Ingredients for the Icing: Makes one batch.
1 box Confectioners’ Sugar (16 oz.)
1 Tablespoon Butter
1 Tablespoon Crisco shortening
½ cup Coconut
½ cup Pecan pieces
½ cup frozen Strawberries


Instructions for the Cake:
Place the cake mix in a large mixing bowl.
Add the strawberry Jello.
Add the pecans.
Add the strawberries.
Add the oil.
Add the milk.
Lightly beat the eggs with a fork, add to the bowl.
Add coconut.
Mix everything together with a big spoon until fully combined.
Lightly grease and flour three 8 inch cake pans.
Divide the batter into the three pans. Tap the pans to remove any air bubbles.
Bake at 325F degrees until done. Test using a wooden toothpick.
Place the baked layers on a warming rack and let cool for 10 minutes.
Carefully remove the layers from the pans. Let cool completely before frosting.

Instructions for the Icing:
Place the powdered sugar in a large mixing bowl.
Add the Crisco.
Add the butter.
Add the coconut.
Add the pecans.
Add the strawberries.
Mix together well until fully combine.
Spread icing between layers, on top and sides when layers are cool.


The frosting ingredients listed here only makes one batch of frosting. For my three layers, I made another batch of the frosting, just so I’d be certain to have enough. I might like frosting though. Smile.

Keywords: strawberry cake with nuts, strawberry nut cake, coconut, jello gelatin, pecans, walnuts, wesson oil, southern recipes, stewart family cookbook recipes


Your Comments:

Have you ever tried a Strawberry Nut Cake? Any memories of this cake?

Share your memories of this great Southern cake with us. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!


You might also like: Mama Ruth’s Strawberry Cake Recipe

Or, how about this?  Strawberry Cobbler Recipe

Maybe this one:  Strawberry Bread Recipe


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Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (21)

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  1. Denise says:

    Can you use fresh strawberries in place of frozen strawberries?

    • Steve Gordon says:

      Hi Denise, Absolutely, fresh will work fine. It’s that time of year here in North Carolina. Fresh local strawberries are just beginning to show up on some of the local farms. I hope you can find some in your area as well. Let me know how the cake turns out for you. I hope you like it. Thank you for your visit today. I hope you’ll visit with us often. Be Blessed!!! -Steve

  2. Carol says:

    Steve, I made it in a 9×13 pan. For some reason it didn’t rise well, like white cake. Maybe I should have used a teaspoon of baking powder. Hope it tastes good. Still cooling.


    has any body tried this in a 9 by 13 pan

  4. Faye Haas says:

    I want you to know I look forward to hearing from you every Monday. I baked the Strawberry Nut Cake and it’s simply delicious. It smelled so good while baking that after it cooled, before I put the icing on, I had a piece. The next time I have to take a dessert somewhere, I’m going to take this cake. Keep up the good work. Looking forward to hearing from you tomorrow. God Bless You.

  5. Brian says:

    Made this yesterday and it is delicious! Just so readers will know …. sugar-free jello works fine. Also, I made the cake in 2 8″ layers which came out fine – just had to bake it a few minutes longer. One batch of frosting was ample to frost the two layers. One of the best tasting cakes I ever ate!

  6. nora says:

    im gonna try this for sure! Im gonna make it in cup cakes! thanks for the recipe.

  7. Sylvia Mitchell says:

    I love pretty food and this cake is beautiful to me. So I’m going to make it. I also love strawberries. Thanks for all the great recipes. I was born in Fountain, NC but have lived in VA for many moons now. And I know a lot of the things you fix already but love being reminded. Thanks again, Sylvia

  8. Susan Ciannilli says:

    This sounds delicious….probably try it tomorrow since I have all the ingredients. Want to tell you I said I was going to try your lima bean, ham and rice WOW…it was fantastic, just something like we make for the winter weather, but without the rice. It was fantastic!! It was so good….will absolutely make again. Keep up the great recipes and God Bless you and your loved ones, you are always in my prayers.

  9. Marilyn Allison says:

    Hello, my sweet tooth is calling this cake. I hope the cake answers! Looks so good, can’t wait to try this one. Glad to hear your brother is ok, great relief for you and his family. good about Billy and Jan too! Hope you are doing better also. I agree that we are not finished with winter yet here in good old North Carolina. We did get spoiled with all the warmer weather; the cherry trees in Mint Hill, NC, (south of the heart of NC) are blooming, and the daffodils too. The return of cold weather after the several days of warm have them drooping.

  10. Kathryn Ransom says:

    Hi Steve, this Strawberry cake looks delicious and I plan to make it after we get through eating the Cherry Cheesecake I made for Valentine’s Day and for my Husband’s birthday ( 2 days before Valentine’s day). Cherry cheese cake is his favorite. In reading your remembrance of your 5th grade valentine’s day doings …. we did exactly the same thing. I remember the teacher patiently helping me fold the red construction paper so it was even, and then using those blunt nosed scissors to cut out the “half” of a heart so when you unfolded the paper it made the heart and both sides were even. We also got the little bags of conversational hearts you mentioned and the “grade mothers” ….(yes, that is what we called them too) came and gave us red colored kool-aid and pink iced cupcakes. There must be some kind of “uniform” way to treat elementary kids way back in the day … 🙂 . Thanks for your updates on Billy and Jan etc. God Bless you my friend. BTW, would you consider publishing your “Stewart Family Favorites” cookbook again? I am sure a lot of your followers would buy it.

  11. Lori Dom says:

    Have never made a strawberry cake, but I will definitely try this it sounds delicious.

  12. Sandra says:

    Looks fantastic and perfect for Valentine’s Day! I believe I have all the ingredients on hand. I like your idea about doubling the frosting recipe. You can never have too much!

  13. Gina Price and family says:

    Wow and wow ! This looks sensational, can’t wait to try it !! Thanks for sharing, Happy Valentines Day !

  14. Joyceb says:

    Hello Steve. Happy (early) Valentines Day. Thank you for this cake recipe. It looks delicious. I can’t wait to bake it this week. Blessings and joy to you and Big Brother.

  15. Roxanne says:

    Could you tell me the weight or number of cups in the box of icing sugar? I’ve been getting mine in a bag.

    • Steve Gordon says:

      Hi Roxanne, The box of sugar weighs one pound. Most bags are usually two pounds I think. I hope this helps. Let me know if you try the cake, I do think you’ll like it. I appreciate your visits and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  16. Brian St Onge says:

    How many cups of confectioners sugar are in a “box”. We buy ours in a plastic bag. Thanks!

    • Steve Gordon says:

      Hi Brian, The box weighs one pound, so you’ll get about 3 1/2 cups of sugar from one box. I hope this helps. Thank you for the question. Let me know if you try the recipe. I appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  17. Karen Miller says:

    Enjoyed your Valentine memories. We used to decorate a shoe box with construction paper and paper doilies and the cut a slit in the top. The box was placed on our desks to receive valentines from our classmates. I still enjoy making homemade valentines now, but they are a little fancier.

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