Author Max Lucado’s Favorite Strawberry Cake

Author Max Lucado’s Favorite Strawberry Cake

Chelsea Chambers is a master baker by any standard, and nothing brings on a baking spree like a little pressure.  When she’s stressed, the glass cases at the Higher Grounds Café are filled to the brim with dozens upon dozens of her legendary cupcakes. White chocolate mousse. Dark chocolate raspberry. Bananas Foster. Mocha chip. Butter pecan. Caramel cream.  And a Strawberries and Cream that’s known the world over.

Author Max Lucado requests a similar strawberry confection for his January birthday each year.  It’s the perfect easy treat for your book club to whip up, especially for the March 24, 2015 live Coffee with Max chat.  The free webcast event offers individuals and groups the chance to tune in and hear from Max, and to write in their own questions for him to answer live. Sign up for an invitation at

Adapted from

Max Lucado’s Website

Reading Group Guide

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 10-12 servings

A light and quick-to-make sheet cake infused with strawberry flavor, paired with Max Lucado’s MIRACLE AT THE HIGHER GROUNDS CAFÉ.


1 (16.5 ounce) package white cake mix
1 (1.4 ounce) package strawberry flavored gelatin
2/3 cup water
2/3 cup vegetable oil
4 large eggs
5 ounces frozen strawberries
For the frosting:
4 tablespoons butter or margarine, melted
4 cups confectioners’ sugar
5 ounces frozen strawberries
4 tablespoons milk


  1. Preheat oven to 325°F Grease and flour a 9×13 inch glass baking pan.
  2. To make the cake: In a large bowl, stir together the cake mix and gelatin mix. Make a well in the center and pour in water, oil, and eggs. Add the frozen strawberries. Beat on low speed until blended. (Mixer may jump until frozen strawberries break down.) Scrape bowl, and beat 4 minutes on medium speed.
  3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the frosting: In a large bowl combine butter or margarine, confectioners’ sugar and frozen strawberries. Beat on high speed until creamy. Add milk a tablespoon at a time until desired spreading consistency is achieved. Spread on cooled cake. Serve from pan.