Friday, February 22, 2013

Fresh Strawberry Cake

I saw this fantastic looking strawberry cake on Pinterest a couple of weeks ago and it just looked absolutely amazing.  Then I read the ingredients and the directions and I have been drooling over it ever since!

Last weekend when I went grocery shopping, I made sure that I picked up all of the ingredients that I didn't already have and last night, I MADE THE CAKE!!  All I can say is WOW!  It tastes as good as it looks.  I want to thank Brandie at The Country Cook for posting this recipe on her blog in the first place.

For the Cake

  • 1 box vanilla, white or yellow cake mix
  • 1  3 oz. box strawberry gelatin mix (Jell-O)
  • 4 eggs
  • 1 cup vegetable oil
  • 1/4 cup water
  • 1 pint fresh strawberries (or 1 cup crushed fresh strawberries)

For the Icing

  • 1/2 block (4 oz.) cream cheese, softened
  • 1/3 cup butter, softened
  • 2 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1 tbsp. milk

Preheat oven to 350 degrees.
Spray 9x13 baking dish with nonstick cooking spray.

Rinse the strawberries and pat dry.  Remove the stems and dice up.

Put the strawberries into a plastic Ziploc bag and start crushing them up using a rolling pin or other heavy object.  This will take a couple of minutes.

In a large bowl,combine cake mix with the strawberry gelatin powder.  Mix until combined.

Then stir in your oil, eggs and water.

Once that is combined, add in 1 cup of your crushed strawberries.  Gently stir them in by hand.

Pour the batter into the baking dish and bake for 30-33 minutes.

Oven times do vary so to make sure that the cake is done, stick a toothpick in the center.  If it comes out clean, it is good to go.

Allow cake to cool completely before frosting.

While the cake is cooling, make the frosting.

Mix together the softened butter and softened cream cheese.  It's easiest if you have an electric mixer.  Mix until smooth, creamy and lump-free.

Mix in the powdered sugar, vanilla extract and milk.  Mix until smooth and creamy.

Slather the frosting onto the cooled cake.

I used slices of fresh strawberries around the edges of the top and then grated some chocolate over the top as well.

Slice and serve.  Be sure to refrigerate any leftovers.

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