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STRAWBERRY CAKE




Source of Recipe


BBR


Recipe Introduction


Posted by: cjintexas


List of Ingredients




1 18.25 oz. plain white cake mix
1 3 oz. package strawberry Jello
4 tablespoons flour
1 cup Wesson oil
1/2 cup sugar
1/2 cup milk
4 large eggs
1/2 cup finely chopped fresh strawberries (and juice)


Recipe



Preheat oven to 350 degrees. Spray 9 x 13-inch pan with cooking spray.

In a large mixing bowl, mix all cake ingredients with electric mixer on low speed for 1 minute. Scrape down sides of the bowl and increase mixer speed to medium and beat for 2 minutes more. Spread batter in 9 x 13-inch pan. Bake for 30 to 35 minutes or until the cake springs back when lightly pressed with your finger and begins to pull away from the sides of the pan. Allow to cool completely before frosting.

Frosting:

8 tablespoons (1 stick) butter, softened
4 cups powdered sugar, sifted
1/2 cup finely chopped fresh strawberries (and juice)
1 cup halved fresh strawberries, for garnish

Place butter in a large mixing bowl and blend with an electric mixer until fluffy. Add the powdered sugar and chopped strawberries. Blend on low speed until the frosting is creamy and of a spreadable consistency. If it is too thin, add more sugar. If it is too thick, add more strawberries.

Spread the cooled cake the frosting and garnish with halved strawberries. Place this cake in the refrigerator until the frosting sets, 20 minutes. Cover and store in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Note: In stead of fresh strawberries, you can use a package of frozen whole strawberries thawed