Classic Strawberry Cake

Classic Strawberry Cake

• 1 (18.25-ounce) Package white cake mix

• 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 greased and floured 9x13 inch cake pan

3. Bake at 350 degrees for 30 minutes, or until cakes spring back when pressed lightly with a finger. Let cool completely (about 1 hour.)

4. Spread the Strawberry Buttercream Frosting on top of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 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.)

 

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