Friday, March 27, 2009

Fresh Strawberry Cake

1 box plain white cake mix
1 3 oz. pkg. strawberry jello
4 tbsp. flour
1/2 cup sugar
1 cup vegetable oil
1/2 cup whole milk (I used 2% and it turned out fine)
4 eggs
1/2 cup finely chopped strawberries with juice

Preheat oven to 350. Place cake mix, jello, flour, sugar in large bowl. Add oil, milk, eggs, and stir on medium for 1 minute. Add the strawberries and mix on medium until thoroughly blended about 3 -4 minutes. Pour into 2 or 3 (I do 3 layers) well greased and floured cake pans. Bake in center rack of oven for 28- 30 minutes. Cool at least 10 minutes, take out of pans and cool completely on cake rack until completely cool. Frost cake and keep in refrigerator for up to a week.

1 stick pure butter, softened
1 8 oz. cream cheese, softened
3 1/2 cups powdered sugar
1/2 cup fresh strawberries - chopped very fine and drained well

Mix butter and cream cheese until fluffy. Add powdered sugar a little at a time. Add the strawberries and stir thoroughly but gently. Let rest a few minutes and then frost cooled cake. Make sure to frost in between each layer!

**This cake is simply AMAZING~seriously, you should go make it now!!!! The recipe came from a lady in my Ester Bible Study group and she was generous enough to share it with me! I only used 2 cake pans so cooking time took a little longer, I would have made 3 layers, but only had 2 pans. Also, when making the frosting, be sure NOT to use more strawberries than the recipe calls, and make sure you drain off all excess juice, otherwise your frosting will be too runny and will not stick to the cake! I learned the hard way the first time around:-) Enjoy!

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