Ingredients: |
Ingredients: 1 (18.25-ounce) package white cake mix (new cake mixes need 3 more oz. or ⅔ cup more)
1 (3-ounce) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 cup milk
Strawberry Buttercream Frosting
1 cup butter, softened
2 (16-ounce) packages powdered sugar, sifted (3 ½ cups each 16 oz.)
1 cup finely chopped fresh strawberries
Garnish: whole strawberries
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Directions: |
Directions:Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2
more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)
Pour batter into 3 greased and floured 9-inch cake pans.
Bake at 350º for 23 minutes or until cakes spring back when lightly pressed with a finger.
Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.
Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding.
To make ahead: Place finished cake in the refrigerator, uncovered, and chill for 20 minutes or until the frosting sets. Cover well with wax paper, and store in the refrigerator for up to 1 week. To freeze, wrap chilled cake with aluminum foil, and freeze up to 6 months. Thaw overnight in the refrigerator.
Icing:
Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. Add more sugar if frosting is too thin, add strawberries if too thick. Note that this recipe makes too much icing for the cake. |
Personal
Notes: |
Personal
Notes: This version turned out better for me. The fresh strawberries are so much better. The frozen leaves the icing really runny.
Note that new cake mixes are less than 18.25 oz., so add part of 2nd box.
For powdered sugar, use 32 oz. sack. No need to sift. Add gradually. Add strawberries early.
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This recipe for Strawberry Cake, Southern Living is from