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Strawberry Cake with Cream Cheese Frosting Recipe

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This recipe for Strawberry Cake with Cream Cheese Frosting, by , is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renda Cogburn
Added: Monday, June 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (18.25 oz) plain white cake mix
1 pkg. (3 oz) strawberry gelatin
1 cup mashed fresh strawberries with juice (1 1/2 cup whole berries)
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
1 cup frozen unsweetened grated coconut, thawed
1/2 cup chopped pecans
Frosting:
1 pkg. (8 oz) cream cheese, at room temperature
8 tbsps (1 stick) butter, at room temperature
3 1/2 cups confectioners' sugar, sifted
3/4 cup fresh ripe strawberries, (mashed to make 1/2 cup, then drained well)
1/2 cup frozen unsweetened grated coconut, thawed
1/2 cup chopped pecans

Directions:
Directions:
Preheat oven to 350. Lightly grease and flower three 9-inch round cake pans. Place cake mix, gelatin, strawberries, oil, milk, and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Scrape down sides of bowl and beat at medium for 2 minutes more. Fold in coconut and pecans. Divide the batter among the prepared pans. Bake until cakes are brown and start to pull away from sides of the pan, 28 to 30 minutes. Cool on wire racks for 10 minutes. Remove from pans and cook completely.
Frosting:
Combine the cream cheese and butter in medium bowl with an electric mixer on low speed for about 30 seconds. Add the sugar and strawberries. Blend on low until the sugar has been incorporated. Mix on medium speed another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans. Place one layer, right side up, on a serving platter. Spread the top with frosting. Add another layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides. Serve at once or chill for later serving. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

 

 

 

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