Ingredients: |
Ingredients: 1 pkg. Plain White Cake Mix
1 pkg. Strawberry Gelatin
4 TBSP. All-Purpose Flour
1 Cup Vegetable Oil
1/2 Cup Granulated Sugar
1/2 Cup Whole Milk
4 Large Eggs
1/2 Cup Finely Chopped Fresh Strawberries and Juice
Frosting: 8 TBSP. (1 stick) Butter, at room temp.
4 Cups Powdered Sugar, Sifted
1/2 Cup Finely Chopped Fresh Strawberries and Juice
1 Cup Halved Fresh Strawberries, for Garnish
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Directions: |
Directions:Preheat oven to 350. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Place the cake mix, strawberry gelatin, flour, oil, sugar, milk. eggs, and strawberries and juice in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping sown the sides again if needed. The strawberries should be well blended into the batter. Divide the batter among the prepared pans and place them in the oven. Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 33 to 35 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer ans invert onto a rack, then invert them onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
Prepare the frosting. Place the softened butter in a large mixing bowl and blend it with an electric on low speed until fluffy, 20 seconds. Stop the mixer and add 4 cups powdered sugar and 1/2 cup strawberries and juice. Blend on low speed until the frosting is creamy and of a spreadable consistency. If it is too thin, add more sugar. If it is too thick, add more strawberries.
To asswmble, place one cake layer, right side up, on a serving platter.Spread the top with frosting. Add another layer, right side up, on top of the first and frost the top. Repeat this process with the third layer and frost the top; the cake should now resemble a torte with the sides left unfrosted. Decorate the top attractively with the halved strawberries. Serve at once or chill the cake for later serving. |
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