Fresh strawberries that have been sliced and strawberry gelatin give this three-layer strawberry cake its delectable flavor. For a thick cake that is absolutely out of this world, cover it with homemade strawberry buttercream icing.
Ingredients:
- 1 package white cake mix (18.25-ounce)
- 1 package strawberry gelatin (3-ounce)
- 4 large eggs
- ½ cup sugar
- ¼ cup all-purpose flour
- ½ cup finely chopped fresh strawberries
- 1 cup vegetable oil
- ½ cup milk
- Strawberry Buttercream Frosting
Instructions:
- For one minute, use an electric mixer on low speed to combine the cake mix and the next 7 ingredients. Scrape the sides down, then continue beating for 2 more minutes at medium speed, pausing occasionally to scrape the sides. (Strawberries ought to be well incorporated into the batter.)
- Fill three greased and dusted 9-inch cake pans with batter.
- When cakes spring back when softly pushed with a finger, bake at 350° for 23 minutes.
- For ten minutes, allow pans to cool on wire racks. Take out of pans and let cool entirely on wire racks.
- Distribute Strawberry Buttercream. frosting on the top, sides, and in between the layers of the cake. If desired, add a garnish. Serve right away or keep chilled for up to a week.
- Note: We used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding just for testing purposes.
- Making ahead: The cake should chill for 20 minutes or until the frosting is set, and uncovered, in the refrigerator. For up to a week, store in the refrigerator with a tight wax paper cover. The cake can be frozen for up to 6 months by wrapping it in aluminum foil once it has chilled. In the refrigerator, thaw overnight.
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