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Strawberry Jelly Cake
Story and Photos by Selina Rodriguez

A good challenge and spending quality time with others is something that inspired Iris Bermea, an alumna of St. Mary’s Univeristy, to choose cooking as a hobby.

Bermea graduated from St. Mary’s with a bachelor’s degree in exercise and sports science and is currently working for Cadillac dealership.

“I enjoy the company I work for right now and plan on growing with it,” she says.

Bermea says her love of cooking and baking was inspired by her mother whom she watched cook just about every family meal since she was little.

“I remember always wanting to help my mom cook for our family and being really proud when everyone liked the meal we had prepared,” she says.

“She has taught me to cook every dish that I now know how to make and I am so grateful to her for that. I am trying to make some new dishes here and there though,” Bermea says.

In 2016, Bermea’s chili recipe won 2nd Place at the St. Mary’s inaugural chill cook-off.

“St. Mary’s was a great university to attend. I love the community-based environment; nothing compares to the friendships I made there,” she says.

“I thought I would prepare this new cake dish because I have a co-worker’s birthday coming up. I love making recipes with and for people. It’s a good and inexpensive way to make people feel special on their birthdays because they know you put in that effort for them,” she says.

“I don’t really have a favorite type of food. I truly love all kinds. I am not a picky eater at all but I love my mom’s chicken quesadillas if I had to pick,” she says.

To a fellow cook or baker, Bermea offers important advice.

“Never give up on trying to perfect a dish. It won’t always be a piece of cake, but just try to enjoy it and learn from mistakes you make. You will get better with practice and a positive attitude,” Bermea advises.

Ingredients

• 1 (18.25-ounce) box white cake mix
• 1 (3-ounce) box strawberry-flavored instant gelatin
• 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
• 4 large eggs
• 1/2 cup vegetable oil
• 1 stick of butter, softened
• 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
• 7 cups confectioners’ sugar

Makes 8 servings.

Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans. Then, in a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. For the frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth. Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Filed under: Class Projects, Desserts, Recipes | Tagged: Iris Bermea, magazine launch, Selina Rodriguez, St. Mary's University, Strawberry Jelly Cake, taste of stmu |