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Strawberry Cake
If I had my druthers, I'd invite every one of you right into my kitchen this afternoon and slice you up a piece of this best ever strawberry cake.
But, since that's probably not going to happen, I'll just share the recipe, and maybe you can share a slice with a friend one day too.
I've dreamed about this cake ever since my sister-in-law brought one of these from our favorite bakery in Western Kentucky, where it was love at first bite. 🙂 I decided there had to be a Strawberry Cake recipe to make at home, and goodness, I can't even begin to tell you how much I love this slice of strawberrry happiness!
It's not quite homemade since you use a cake mix, but it's close enough (and no one will ever know).
While the cake is pretty darn good, the icing is perfection. When I read through the directions I was afraid it would be a little more challenging than I had time for, but it really was fairly simple, and undoubtedly the best Strawberry Icing I've ever tasted.
So dust off your mixing bowls,
tie on your apron . . .
and get ready to bake.
Your family will thank me. 🙂
{Excuse me while I run and get just one more bite of that cake, then I promise we'll dig right in . . . } 😉
Strawberry Cake
Ingredients
- 1 white cake mix I used Duncan Hines
- 3 oz package Strawberry Jello
- 4 eggs
- 1 cup oil
- 1/4 cup water
- 1 3/4 cup mashed fresh strawberries divided
- 1 cup butter at room temperature
- 3 1/2 cups powdered sugar sifted and divided
- 1 tsp vanilla
Instructions
- Mix together cake mix and dry Jello in mixing bowl
- Add eggs, oil, water and 3/4 cups mashed strawberries.
- Beat with mixer until blended.
- Pour into two greased and floured 9" pans.
- (Important - be sure to grease your pans well and then flour them, or they will not come out of the pan.)
- Bake for 27-30 minutes, or until toothpick inserted comes out clean.
- Cool for 10 minutes in cake pans, then place on wire racks and cool completely.
- While cake is baking, smash 1 cup strawberries until smooth (you may want to use a blender - I used my Pampered Chef chopper and just got them good and smashed.)
- Place strawberries in saucepan over medium heat and bring to a boil, stirring frequently.
- Continue to cook until mixture is reduced by about half (for about 12-18 minutes.)
- Remove from heat and cool completely. (I put them in a small bowl in my refrigerator to cool more quickly.)
- Beat butter with electric mixer until fluffy.
- Add in 1 cup powdered sugar until blended.
- Add 2 tablespoons of cooled strawberry puree and vanilla extra, beat into butter mixture until blended.
- Repeat with another cup of confectioners sugar, then an additional 2 tablespoons of strawberry puree.
- Add one more cup of confections and another 2 tablespoons strawberry puree.
- Beat in remaining 1/2 cup confectioners sugar until light and fluffy.
- Spread frosting on cake and enjoy!
Cake recipe originally adapted from Kraft.com, and Strawberry Icing Recipe from All Recipes. If you need a little more menu inspiration, go HERE.
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