{"id":18202,"date":"2026-03-11T05:45:00","date_gmt":"2026-03-11T05:45:00","guid":{"rendered":"https:\/\/gpbookstore.org\/articles\/uncategorized\/brenda-gantts-strawberry-cake\/"},"modified":"2026-04-10T06:05:19","modified_gmt":"2026-04-10T06:05:19","slug":"brenda-gantts-strawberry-cake","status":"publish","type":"post","link":"https:\/\/gpbookstore.org\/articles\/positive-living\/entertainment\/recipes\/brenda-gantts-strawberry-cake\/","title":{"rendered":"Brenda Gantt&#8217;s Strawberry Cake"},"content":{"rendered":"<h3>Ingredients<\/h3>\n<table style=\"width: 1000px\" border=\"0\" cellspacing=\"1\" cellpadding=\"1\">\n<tbody>\n<tr>\n<td valign=\"top\"><strong>Cake<\/strong><br \/>\n1 box white cake mix<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1 tablespoon White Lily self-rising flour<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1 small box strawberry gelatin<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00be c. vegetab.e po;<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1 c. fresh or frozen strawberries (thawed until mushy)<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">4 large eggs<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\"><strong>Icing<\/strong><br \/>\n1 stick butter<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1 box powdered sugar<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bc tsp. vanilla extract<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bd c. frozen strawberries (thawed)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3 class=\"blue-lines\">Preparation<\/h3>\n<p>1.Preheat oven to 350\u00b0.<\/p>\n<p>2. For cake, mix together cake mix, flour, gelatin, oil, \u00bd cup water and strawberries.<\/p>\n<p>3. Add eggs, one at a time, beating well with a mixer after each addition. Divide batter among 3 (8-inch) round cake pans that have been greased and floured.<\/p>\n<p>4. Bake for about 25 minutes. Let cool completely.<\/p>\n<p>5. For icing, beat butter with a mixer, gradually adding sugar, until smooth. Add vanilla and strawberries, and mix well. Avoid adding too much syrup from the strawberries or icing could become too thin.<\/p>\n<p>4. Frost cake layers with icing. Garnish with fresh strawberries, if desired.<\/p>\n<p><strong>Serves 12.<\/strong><\/p>\n<p><strong>Nutritional Information:<\/strong>\u00a0 Calories: 390; Fat: 23g; Cholesterol: 80mg; Sodium: 115mg; Total Carbohydrates: 43g; Dietary Fiber: 0g; Sugars: 40g; Protein: 3g.<\/p>\n<p><em>Recipe from <\/em>It&#8217;s Gonna Be Good, Y&#8217;all<em> by Brenda Gantt (83 Press, 2021).<\/em><\/p>\n<h3><a href=\"https:\/\/gpbookstore.org\/articles\/positive-living\/health-and-wellness\/life-advice\/coping-with-grief\/her-biscuits-gave-this-widow-a-new-purpose-in-life\/\" target=\"_blank\" rel=\"noopener\">Read Brenda\u2019s inspiring story from the February-March 2022 issue of <em>Guideposts!<\/em><\/a><\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Cake 1 box white cake mix 1 tablespoon White Lily self-rising flour 1 small box strawberry gelatin \u00be c. vegetab.e po; 1 c. fresh or frozen strawberries (thawed until mushy) 4 large eggs Icing 1 stick butter 1 box powdered sugar \u00bc tsp. vanilla extract \u00bd c. frozen strawberries (thawed) Preparation 1.Preheat oven to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":27780,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ep_exclude_from_search":false,"footnotes":""},"categories":[345],"tags":[261,262],"ppma_author":[1043],"class_list":["post-18202","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-baking","tag-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v27.4) - 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