Sunday, February 24, 2013

Strawberry Cake

This pretty, pink cake is moist-fully delicious, and very easy to make as it has a cake mix base.

Cake Batter:
1 (18.25 oz) boxed white cake mix
3 oz box of strawberry-flavored instant gelatin
1 (15 oz) package of frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

For Frosting:
1/4 cup butter, softened
1 8 oz package cream cheese, softened
1 small package of frozen strawberries in syrup, thawed and pureed (you only need 1/4 cup - use what's left in smoothies)
1/2 tsp strawberry extract (for added berry flavor)
7 cups (more or less) confectioner's sugar (powdered sugar)

Preheat oven to 350 degrees.  Grease two 9-inch, round cake pans, and line the bottom of each with parchment paper.

In large bowl, combine cake mix and gelatin.  Add the remaining ingredients and beat until smooth.

Pour batter into prepared pans and bake according to the directions on the cake mix box, or until a toothpick inserted into the center comes out clean.

Invert cake from pans, and cool on wire rack.

For frosting:
In large bowl combine the butter and cream cheese.  Beat until smooth.  Add the berries and extract.  Slowly add in the powdered sugar, beating after each addition.  If your frosting is too stiff, add a little more puree.

Assemble the cake.  If I can find them, I sneak a few sliced strawberries between the layers, along with the frosting.  Enjoy!

1 comment:

  1. I left out the water in the cake last time because I felt the purée had enough liquid in it. It turned out just the same. LOVE THIS CAKE.

    Ps: what, no credit to the one who found this cake?!