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Strawberry Cake Recipe

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

Contributor:  
Contributor:  
Linda Thompson
Added: Monday, August 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 Duncan Hines White cake mix and
1 Small package strawberry jello
OR Duncan Hines Strawberry cake mix
3/4 cup canola oil
1/2 cup milk
4 eggs, slightly beaten,
1 carton frozen strawberries, thawed.

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Frosting: 1 8-oz carton sour cream
1 1/2 cups powdered sugar
1 12-oz tub Cool Whip

Directions:
Directions:
You may use either the white cake mix and jello OR the
strawberry cake mix alone -- I prefer to use the white cake mix and jello. Stir together all cake ingredients, then beat with electric mixer for 3 minutes. Pour into 3 greased and floured 8-inch cake pans and bake at 350 for 20 minutes.
While the cake is baking, stir together the powdered sugar and sour cream. Gently fold in the just barely thawed (not completely soft) cool whip. Chill frosting in refrigerator until cake layers are cool. Frosting should be stiff. Frost layers and decorate with several whole fresh strawberries (optional). Store cake in refrigerator.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Frosting should be stiff. It is important to follow frosting directions to avoid "soupy" frosting. Decorate with whole fresh strawberries. Store in refrigerator.

 

 

 

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