Baking with Kate and Ella: Strawberry Cake

Back to Article
Back to Article

Baking with Kate and Ella: Strawberry Cake

Ella D. and Kate I.

Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






Directions

  • Preheat oven to 350°. Line the bottoms of two greased 8-in. round baking pans with parchment; grease parchment.
  • In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans.
  • Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  • For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Ingredients
  • 1 package white cake mix (regular size)
  • 1 package (3 ounces) strawberry gelatin
  • 3 tablespoons sugar
  • 3 tablespoons all-purpose flour
  • 1 cup water
  • 1/2 cup canola oil
  • 2 large eggs, room temperature
  • 1 cup finely chopped strawberries
  • FROSTING:
  • 1/2 cup butter, softened
  • 1/2 cup crushed strawberries
  • 4-1/2 to 5 cups confectioners’ sugar

Test Kitchen Tips

    • You’ll be smitten with the nostalgic charm of this rich pink buttercream frosting, but for a change of pace, try icing the cake with whipped cream or whipped topping and serve with fresh berries.
    • Save your prettiest strawberries for garnishing. Use second-tier berries for the cake interior and frosting.