How was your weekend? I hope awesomeness abound. Spring came out in full force in my area and it felt sooo good. I wore my flip flops all weekend and I didn’t even have my toes done. Okay TMI right! anyways, I spent Saturday morning in the kitchen trying my hand at another attempt to make the Strawberry Cake I made earlier in the week, which was a hot mess!
I told you about it. I don’t know what went wrong but I was determined to get it right.
It might help if I followed the original recipe but you know me, I have to put my own twist on a recipe, especially if I’m using a box cake. I love box cakes as long as they don’t look and taste like BOX! …Y’all I nailed it! (cake stand similar)
This cake is moist, excellent texture and oh so strawberrylicious! Bake this cake for your Easter table or anytime for a refreshing citrus dessert.
Enjoy!
Recipe
Yields 12-14 servings
Save RecipeIngredients
- 1 box Duncan Hines Strawberry Supreme Cake Mix 18.25oz
- 4 large eggs, room temperature
- ½ cup of butter, room temperature
- 2 tablespoons all purpose flour
- 1 3oz. box strawberry gelatin
- 1-12oz. package frozen sliced strawberries in syrup, un-thawed. Reserve 2 ounces for frosting.
- ¼ cup water
Instructions
- Preheat oven to 350 degrees. Grease and flour three 8 or 9” cake pans. In a large mixing bowl combine cake mix, gelatin, flour, and 10 oz. of the strawberries, eggs and water. Beat on medium speed until well blended. Fill the three pans evenly with the batter, spread with a spatula. Bake for 28 minutes or until toothpick inserted in middle, comes out clean. Remove pans and let cakes cool in pan for 10 minutes. Transfer cakes to a cooling rack and let cool completely.
- Frosting
- 1 8oz. package cream cheese, softened
- ½ stick of butter softened
- 4 cups powdered sugar
- In a medium bowl, beat cheese and butter until combined. Add sugar one cup at a time. Add 2 to 3 tablespoons of the remaining strawberries with juice. Mix frosting until well combined.
- Frost the cake. Garnish with fresh strawberries.
