I am a cake fan, in fact, I am more than just a fan, I go to weddings specifically so I can partake in the cake!! Is that so wrong of me? Maybe that’s not the main reason for going to weddings, but it is near the top of the list. I live in a house divided as Ben is not into cake. He likes chocolate-peanut butter concoctions and ice cream with those ingredients. So, I don’t usually bake cakes but when I do, I force Ben to eat it with me, and as always, after he eats it, he’ll say something like, “Honey, I’m just not a big fan of cake…next time can we make something else?”
With a resounding “BUT”, I have to tell you that the last time my parents visited us my mom brought down a cake to Manhattan that she made from a Paula Deen recipe and Ben loved it! I couldn’t believe it at first until I realized he polished off the last of the cake mom left for me to treat on…anyway, I want to make this cake as soon as the weather warms up and we have a day over 80 degrees. A nice light dinner with this cake as the dessert would be wonderful for a summer-like day sometime this spring!
Here is the recipe~
Simply Delicious Strawberry Cake
* 1 (18.25-ounce) box white cake mix
* 1 (3-ounce) box strawberry-flavored instant gelatin
* 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
* 4 large eggs
* 1/2 cup vegetable oil
* 1/4 cup water
* Strawberry cream cheese frosting, recipe follows
* 1/4 cup butter, softened
* 1 (8-ounce) package cream cheese, softened
* 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
* 1/2 teaspoon strawberry extract
* 7 cups confectioners’ sugar
* Freshly sliced strawberries, for garnish, optional
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) 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:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.