Very Berry Delicious
This cake has become a family favorite. It usually graces our table during the hot summer months and it’s loaded with the bright taste of strawberry – both inside the cake as well as the strawberry buttercream frosting. This cake has debuted at several family birthday parties and I hope you enjoy it as much as I do!
❤ After 2-3 attempts at making the icing I’ve mastered a non-runny frosting! You’ll want to drain the strawberries used in the frosting (not the cake) very well. I placed them in a small strainer to drain the initial juice by pressing with a spoon. Then I transfer the mashed berries to a coffee filter where I continue to blot until dry. If you find that your icing is still on the runny side you can add small batches of confectioner’s sugar until you reach your desired thickness.
❤ I store my cake in a covered glass cake stand until the unveiling; it keeps the cake moist and leftovers will last for a few days in the fridge.
❤ Decorating a cake can be as much fun as eating it (well kinda close). One way to make a surprising embellishment for your cake is to cut strawberry-shaped hearts using a small cookie cutter. Watch their eyes grow wide with your culinary skills!
1 Package | Plain White Cake Mix
1 Package | JELL-O Brand Strawberry Gelatin Mix
1 Cup | Mashed Strawberries With Juice
1 Cup | Vegetable Oil
½ Cup | Whole Milk
4 | Cage Free Eggs
The Frosting (can be doubled)
8 Ounce Package | Philadelphia Brand Cream Cheese, At Room Temperature
1 | Stick Of Unsalted Butter (I suggest Texas born Falfurrias Brand)
3 ½ Cups | Confectioner’s Sugar
¾ Cup | Mashed Strawberries, Well Drained
To Garnish | Sliced Strawberries or Fresh Mint Leaves (optional)
1. To Prep: Preheat your oven to 350°F. Then lightly grease three 9-inch round cake pans and set them aside.
2. Make Cakes: In a large mixing bowl beat on low speed the six cake mix ingredients shown above. Divide the batter among the three pans and place them into the oven. Bake the cakes until they’re lightly brown (about 28-30 minutes). An inserted knife should come out clean. Remove the cakes from the oven and cool on a rack (about 45 minutes).
3. Make Frosting: Combine the cream cheese and butter in a medium bowl and mix on low speed for about a minute. Add sugar then the strawberries and blend on low until everything marries well.
4. To Assemble: Place one cake layer on a serving plate and spread the top with frosting. Add the second cake layer and frost the top. Top with the third cake layer and frost the top and sides of the entire layered cake.
5. Chill (optional): Your cake can be placed in the fridge to get it nice and cool. Serve chilled with a side of strawberry or vanilla ice cream. There’s nothing better!
Enjoy this berry fresh cake!
~ Joe Paul Reider
Home Style Austin Founder and Foodie
Keller Williams Realty, Inc.
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