Friday, June 10, 2016

The Best Strawberry Cake Ever

found this recipe Here


1 (18.25 ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin (Jello)
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed- I could not find this so I used fresh strawberries with a little sugar to bring out the juices. Then I pureed them. Can't imagine it being any better.
4 large eggs
1/2 cup vegetable oil (I used Canola Oil)
1/4 cup water
Strawberry Cream Frosting ingredients:
1/2 cup real butter only softened
1 - (8oz.) package cream cheese, softened
1 (10 oz.) package frozen strawberries in syrup, thawed and pureed- again, I just pureed fresh strawberries with a little sugar
1/2 teaspoon strawberry extract I didn't have this, so used almond extract
7 cups confectioners sugar
Freshly sliced strawberries, for garnish, if desired


Preheat oven to 350 degrees F. Lightly grease 2 round 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 the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. For the frosting:
Beat butter and cream cheese at medium speed until creamy. Beat in 1/4 cup of the strawberry puree and strawberry extract. (The rest of the puree is left over but can be used in smoothies or on ice cream for a delicious treat.) I didn't have this problem since I used fresh strawberries and sugar to puree just enough for 1/4 cup.
Gradually add the confectioners sugar and beat until smooth. Spread frosting in between layer and on top and sides of cake. Garnish with fresh strawberries, if desired.

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