This cake is almost an obsession. If you make it for someone they will stalk you until you give up the recipe. I mean it is so moist, delicious, pretty and EASY. That shouldn’t be a secret because if you finally decide to give up the recipe…they will know!
Aunt Joyce told me to buy the Paula Deen’s magazine (from August 2009), it was all about summer cooking. The recipe was on the front cover. She said try it. I didn’t want to. I hate strawberries. I know, I know, how can I hate such a delicious fruit? I don’t know what to tell you but I can’t even stand the thought of eating a fresh strawberry. It is embarrassing, to the point where if we go somewhere and they are given to me, Mr. Man knows to come to my rescue. He will “sneakily” take them off my plate and eat them for me. I return the favor when he is given olives!
All this being said: I love this cake. I love the taste. I won’t eat the fresh strawberry decorations around the cake but I will eat the actual cake and the icing! That, my darlings, is PROGRESS for me!
1 box white cake mix (I have been known to use yellow when that’s all I have)
1 3-ounce box strawberry flavored instant gelatin (yep JELLO…NOT sugar free)
1 16-ounce bag frozen strawberries thawed and pureed (keep 1/4 cup aside for the icing)
4 large eggs
1/2 cup canola oil (Paula uses vegetable oil but I never buy it)
1/4 cup water
Cream Cheese Strawberry Icing (recipe follows)
Fresh strawberries for decorating (optional)
Preheat your oven to 350F
Grease 2 round 9-inch or 8-inch round cake (as you know I never listen…I have used a Bunt Cake pan, a rectangle pan, 1 single springform pan…) set aside
In a large bowl or mixer put in your cake mix and strawberry gelatin, mix until just blended. Add your pureed strawberries, eggs, oil and water. Mix until well blended. Divide your batter between your 2 prepared pans. Bake in your preheated oven for 30-35 minutes or until a toothpick comes out clean. If, like me, you are being a rebel with a cause and using a different cake pan, then just check your cake box for different cooking time. By the way Paula says 20 minutes cook time for 9-inch round, I tried it, sorry but impossible it takes at least 30 minutes minimum.
Strawberry Cream Cheese Icing:
1/4 cup butter softened
1 8-ounce package cream cheese at room temperature (I guess you could use low-fat if you want)
1/4 cup pureed & thawed frozen strawberries
6 cups powdered sugar
In a large bowl, beat your butter and cream cheese until creamy. Add your pureed strawberries. Gradually add your powdered sugar and beat until smooth. You may use some red food coloring (a LITTLE) to make your icing more pink but it’s a chemical…do you really need more chemicals in your body? 🙂
Cool your cakes completely and then put your icing and decorate as you wish!
Note: in order to have your cake stay put while you “apply” your icing, simply put a small amount of icing under your first cake. It will keep your cake in place!
Here is mine. Matt requested this cake for his 40th birthday dinner. (see picture at top of my post)
I am NOT a good cake decorator, I just care about eating the cake. I really have no problem if it’s “ugly”. That’s my story and I am sticking to it!
Here is my piece:
Printed Friendly: Strawberry Cake
Peace and loving Strawberries….NOT,
Here is the link to Paula’s cake: Paula\’s Strawberry Cake . As usual I changed a few things. Only because I couldn’t find the frozen strawberry package she was using and it was in heavy syrup (too much sugar). Also she uses strawberry extract…I have yet to find out where she gets that…I am too lazy to keep looking, the cake is amazing and doesn’t need it…in MY opinion!
Find this recipe on:
Whipper Berry: Friday Flair Linky Party
Sweet as Sugar Cookies: Sweets for a Saturday