Simply Delicious Strawberry Cake

I rarely use a cake mix but every now and then you come across a recipe that screams, "It's okay to use a cake mix!" This recipe has so many ingredients that I don't think it really matters if it's from scratch or not, it is truly Simply Delicious.

A recipe from Paula Deen and it is just a wonderful cake. We started getting strawberries from South Florida a few weeks ago and I think the best strawberries are always the earliest strawberries. When we began to get the fresh strawberries in so early it was a gentle reminder of this cake. I also thought it was a good time to make this cake when I had the whole family at home for dinner otherwise I would be eating the whole cake and that's not a good thing. I think this is all of my grand daughters' favorite cake, anything pink or strawberry.

 

 

Simply Delicious Strawberry Cake

Makes 1-9-inch cake

 

1 (18.25-ounce) box white cake mix

1 (3-ounce) box strawberry-flavored gelatin

1 (10-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)

Garnish: fresh sliced strawberries

 

Preheat oven to 350*. Lightly grease 2 (9-inch) round cake pans.

 

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and 1/4 cup water; beat at medium speed with a mixer until smooth. Pour into prepared pans.

 

Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Strawberry Cream Cheese Frosting between layers and on top and sides of cake. Garnish with fresh sliced strawberries, if desired. Store cake, covered, in the refrigerator up to 3 days.

 

Strawberry Cream Cheese Frosting

Makes about 4 cups

 

1 (8-ounce) package cream cheese, softened

1/4 cup butter, softened

1 (10-ounce) package frozen strawberries in syrup, thawed, pureed, and divided

1/2 teaspoon strawberry extract

7 cups confectioners' sugar

 

In a large bowl, beat cream cheese and butter at medium speed with a mixer until creamy.

 

Beat in 1/4 cup strawberry puree' ; reserve remaining puree' for another use. Beat in extract. Gradually add confectioners' sugar, beating until smooth.

 

Note: For pinker frosting, add 2 to 3 drops of red food coloring to frosting.

 



I didn't find it necessary to add any food coloring, the cakes were definitely pink.

I loved the fragrance of those pureed' strawberries and the garnish of the fresh strawberries only made this cake better.

When I make this cake again I will probably place the strawberries on the outer edge for a prettier presentation.

If you try this cake you won't be disappointed and it would make a spectacular dessert for Easter or even for a Summer function. No one would ever guess that it was made with a box cake mix and what doesn't taste outstanding with a cream cheese frosting?

I am sharing this post for Foodie Friday hosted by Michael Lee at Rattlebridge Farm. Click Here to see other outstanding shared recipes.