Strawberry Cake W/Creamy Strawberry Icing |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 3 |
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This cake is moist and creamy, and it demands to be paired with fresh, sliced strawberries COVERING the top!!! The cake can be baked in 3 8 layers (28-30 mins) OR in a 9X13 pan as directed below. The color of this cake and its frosting is the most gorgeous blushing pink. Irresistable and tastes like summer! (Adapted from the Cake Mix Doctor cookbook.) Ingredients:
1 (18 ounce) box white cake mix |
1 (3 ounce) package strawberry gelatin |
1 1/2 cups fresh strawberries, mashed (with juice) |
1 cup vegetable oil |
1/2 cup 2% low-fat milk |
4 eggs |
1/2 cup chopped pecans |
additional strawberry, sliced for garnishing individual servings (at least 2 c for us) |
8 ounces cream cheese, softened |
1/2 cup butter, softened |
3 1/2 cups powdered sugar |
3/4 cup fresh strawberries, mashed (with juice) |
1 -3 tablespoon milk |
1/2 cup chopped pecans |
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine cake mix, gelatin mix, mashed fresh strawberries and juice, oil, milk and eggs.
3. Mix well; stir in pecans.
4. Bake in greased and floured 9X13 pan for 35-40 minutes or until light brown.
5. Cool cake on wire rack for 15 minutes and pour frosting over semi-cooled cake.
6. To prepare icing, combine cream cheese and butter on low speed for 30 seconds.
7. Gradually mix in sugar.
8. Mix in mashed berries.
9. Raise speed to medium and continue to mix until light and well-combined adding milk to acheive desired consistency.
10. Fold in pecans.
11. If using 3 8 layers, put a small amount of frosting between each of the layers, the pour remaining frosting over top and allow to run down sides of cake.
12. Garnish individual slices of cake completely smothered with fresh, sliced strawberries.
13. Serve freshly frosted or refrigerated; refrigerate leftovers.
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