STRAWBERRY CAKE RECIPE

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▢1 package white cake mix ▢1 package strawberry gelatin 3 ounces ▢3 tablespoons sugar ▢3 tablespoons all-purpose flour ▢1 cup water ▢1/2 cup canola oil ▢2 eggs ▢1 cup finely chopped strawberries for the frosting: ▢1/2 cup butter softened ▢1/2 cup strawberries pureed ▢4 1/2 – 5 cups powdered sugar

Ingredients

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To make the cake, preheat the oven to 350°F. Grease two 8-inch round pans and line them with parchment paper. In a large bowl or the bowl of a stand mixer, whisk together the cake mix, gelatin, sugar, and flour. In a small bowl, whisk together the water, oil, and eggs.

Instructions

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Pour the wet ingredients into the dry ingredients and beat on medium speed for two minutes, until well combined. Gently fold in the chopped strawberries.

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Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5-10 minutes, then remove the cakes from the pans to a wire rack to cool completely.

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To make the frosting, beat the butter until light and fluffy. Add the strawberry puree and mix to combine. Add 3 cups of powdered sugar, and mix until combined. Add additional powdered sugar, ½ cup at a time, to make a frosting that is spreadable and fluffy, but not runny.

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To assemble the cake, spread ¾ cup of frosting in between the cake layers. Use the remaining frosting to cover the sides and top of the cake. Enjoy!

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