Strawberry cake recipe
By: Team Ifairer | Posted: 28-09-2021
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A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries.
Ingredients
1
(18.25-ounce) package white cake mix, 1 (3-ounce) package strawberry
gelatin, 4 large eggs, 1/2 cup sugar, 1/4 cup all-purpose flour
1/2 cup finely chopped fresh strawberries, 1 cup vegetable oil, 1/2 cup milk
How to make
Beat
the cake mix and next 7 ingredients at low speed with an electric mixer
1 minute. Scrape down the sides, and beat at medium speed 2 more
minutes, stopping to scrape down sides, if needed. (Strawberries should
be well blended into batter.)
Pour batter into 3 greased and floured 9-inch cakepans.
Bake
at 350 degree for 23 minutes or until cakes spring back when lightly
pressed with a finger. Cool in pans on wire racks for 10 minutes. Remove
from pans; cool completely on wire racks.
Spread Strawberry
Buttercream Frosting between layers and on top and sides of cake.
Garnish, if desired. Serve immediately, or chill up to 1 week.
Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding.
To
make ahead: Place finished cake in the refrigerator, uncovered, and
chill for 20 minutes or until the frosting sets. Cover well with wax
paper, and store in the refrigerator for up to 1 week. To freeze, wrap
chilled cake with aluminum foil, and freeze up to 6 months. Thaw
overnight in the refrigerator.
Total Time: 45 min