Kelly over at Kelly's Korner posted a picture of this cookbook in one of her regular posts earlier this week. I dont know what else she wrote though because all I could think about was how awesome that strawberry cake on the cover looked! I immediately told David this looks like a cookbook I'll LOVE so it's a must-have on my Christmas list this year!
Well, then I decided I couldn't wait until Christmas. I've had an urge to make strawberry cake & frosting for months now. I made a box mix & store frosting awhile back & took some to my friend after she had a baby, but I dont think it tasted that great. Sorry Tiffany!!!!
So I did some searching Tuesday & found the recipe from the cover online! Then I headed to Target where strawberries were on sale $1.99 each & had a coupon for $1 off a pack of strawberries. Then I came home to make this delicious cake & frosting while Rylie was in school!
Oh yeah....I so enlarged that picture! =D
(This isnt my picture-it's from online but taken from that cookbook! And no, I didnt play hookie again. I still did laundry, cleaned house, got birthday presents for 4 more kids for next month, and bought groceries.)
So, the cake recipe is by far the greatest thing that ever existed! So super yummy & moist! The frosting, however....I messed up on. For some reason it came out too runny & the powdered sugar didnt mix well. It kept separating & looked more like a glaze. Still tasted good, but very hard to frost. And I really recommend having a sifter that does it for you. It took me about 30 minutes alone sifting all that sugar!
But seriously, the cake was still super delicious! I'm going to recreate the frosting next week. I'm pretty sure I didnt mix the sugar & butter together very well first before adding the strawberries. And I'm going to try draining them first as well. It got great reviews online, so I know it's something I did wrong! Ha!
So I know yall want this recipe right? Well, lucky for you I'm sharing!
Strawberry Cake-12 Servings
• 1 (18.25-ounce) Package white cake mix
• 1 (3-ounce) Package strawberry gelatin
• 1 (3-ounce) Package strawberry gelatin
• 4 Large eggs
• ½ Cup sugar
• ½ Cup finely chopped fresh strawberries
• ½ Cup milk
• ½ Vegetable oil
• 1/3 Cup all-purpose flour
• Strawberry Buttercream Frosting (see below)
• Garnish with whole and halved strawberries
1. Preheat oven to 350 degrees F. Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. (The Strawberries should be well blended.)
2. Pour batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350 degrees for 23 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely (about 1 hour.)
4. Spread the Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.
Note: This recipe was tested at Southern Living using Betty Crocker Supermoist Cake Mix, White. The recipe for the Strawberry Tart shown in the photo is on page 186 of the new book.
To make ahead: Prepare recipe as directed. Chill, uncovered, for 20 minutes or until frosting is set. Cover well with wax paper, and store in refrigerator up to a week.
Strawberry Buttercream Frosting
• 1 Cup butter, softened
• (32-ounce) Package powdered sugar, sifted
• 1 Cup finely chopped fresh strawberries
1. Beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)
**I used a total of 21 strawberries for the cake & frosting alone. I had about 4 small strawberries left in the package, so if you want to put a lot on the top for decoration, you'll need 2 packages. Otherwise, 1 is plenty for the recipes alone.