My daughter Lindsay made this delicious strawberry cake for us. You can tell by the picture we ate quite a lot before we snapped a picture. It is a moist, flavorful cake with fresh strawberries in the cake and frosting.
Cake:
1 (18.25 oz) package white cake mix
1 (3 oz) package strawberry flavored gelatin
1/3 cup milk
2/3 cup oil
4 eggs
1 cup finely chopped strawberries
Frosting:
½ cup butter, softened
3-4 cups powdered sugar
4 Tbl milk
1 tsp vanilla
½ cup finely chopped strawberries
Preheat oven to 325°. Grease two 9 inch round cake pans. In a large bowl, stir together cake mix and gelatin mix. Make a well in center and pour in milk, oil, and eggs. Stir in the cup of finely chopped strawberries. Beat on low speed until blended. Pour half of batter into each cake pan. Bake for 30 minutes, or until toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
In a large bowl combine butter and powdered sugar. Beat until creamy. Add vanilla. Add milk one Tbl at a time until desired spreading consistency is reached. Fold in chopped strawberries.
Place one cake layer on plate, spread layer of frosting. Gently place next layer of cake on top of frosting. Frost the whole cake with the remaining frosting.
In the strawberry cake you list milk as an ingredent, but in the direction you list water to put in . Which one is correct?
Yes, milk. Thank you for catching that mistake for me Cindy! ;o)