Another shot of a cake I made for Sunday school baby shower that shows the color of the cake in daylight. |
Strawberry Cake
1 box white cake mix
1 (3 oz.) box strawberry flavored instant gelatin
1 (10 oz.) pkg. frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 c. vegetable oil
1/4 c. water
Strawberry Cream Cheese Frosting (recipe follows)
Preheat oven to 350. Lightly grease 2 round 9 inch cake pans. 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 center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Strawberry Cream Cheese Frosting in between layers and on top and sides of cake. Garnish with fresh strawberries, if desired.
**I had a lot of frosting left over because I always worry about putting too much in the middle layer. Don't be shy of using plenty in the middle layer. There will be enough to go around.
Strawberry Cream Cheese Frosting
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (10 oz.) pkg. frozen strawberries in syrup, thawed and pureed (you'll actually only use 1/4 c.)
1/2 tsp. strawberry extract (I just used vanilla)
7 c. powdered sugar
In a large bowl, beat butter and cream cheese until creamy. Beat in 1/4 c. strawberry puree, reserving remaining for another use. Beat in extract. Gradually add powdered sugar, beating until smooth.
Note: For pinker frosting, add 2-3 drops of red food coloring to frosting. I didn't do this because I liked it's natural color.
**I also prefer strawberry cakes cold, so I have this one in the fridge and will serve it cold. It's the only cake I like that way!
2 comments:
This looks DELISH! I will have to file this recipe away for a later time.
I am happy to report that this cake tastes incredible. Definitely better cold! This will be a recipe keeper for years to come.
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