Prep 35 mins
Cook 23 mins
This came in my March issue of Southern Living. I immediately saw it and felt the need to post. My family loves anything Strawberry and this is amazingly easy and oh so delicious. I hope you all enjoy it too!! I doubled the amount of frosting as they did in the magazine.
- 1 (18 1/4 ounce) package white cake mix
- 1 (3 ounce) package strawberry gelatin
- 4 large eggs
- 1⁄2 cup sugar
- 1⁄4 cup all-purpose flour
- 1⁄2 cup finely chopped fresh strawberries
- 1 cup vegetable oil
- 1⁄2 cup milk
Strawberry Buttercream Frosting
- 1 cup butter, softened
- 2 (16 ounce) packages powdered sugar
- 1 cup finely chopped fresh strawberries
- Beat cake mix and next 7 ingredients at low speed with an electric mixer for 1 minute.
- Scrape down sides and beat at medium speed 2 minutes more, stopping to scrape sides if needed.
- Strawberries should be well blended into batter.
- Pour batter into 3 greased and floured 9 inch round pans.
- Bake at 350 degrees for 23 minutes or until cake springs back when lightly pressed.
- Cool in pans on wire racks for 10 minutes.
- Remove from pans, cool completely on wire racks.
- Spread Strawberry Buttercream Frosting between layers and on top and sides of cake.
- Garnish if desired.
- Strawberry Buttercream Frosting: Beat butter at medium speed with an electric mixer for 20 seconds or until fluffy.
- Add the powdered sugar and chopped strawberries, beating at low speed until creamy.
I don't usually go box mix but i was curious about the jello. I had extra large eggs from my farmers market so i reduced it to three. My bake time worked out perfectly at 23 minutes in 3 9 inch cake pans. I had a few pounds of fresh strawberries on hand (beautiful AND on sale, irresistible!) so I went heavy on the fresh berries. I also had a bunch left which I pureed, and reduced down over medium high heat with a little more sugar to make a thick sticky berry compote which I used to fill between the layers. I cut the frosting in half and had just enough to cover the whole thing. This gave it more fresh berry taste. It was a very sweet finish to a healthy grilled late spring dinner party and it was a massive hit. I sent my guests home with some so I wouldn't be tempted to eat half a cake. Very yummy! Bravo!
This was a very moist, light cake.. Tasted great. That said, I have to admit a few things. I made this low sugar by using sugar free gelatin and Splenda. In addition, I do not care for frostings made from butter or shortening so I made this in a 9x13 pan and didn't frost it. I served it 1. plain 2. with whipped cream and 3. with sliced strawberries and whipped cream. We loved it all three ways.
Very good cake! Note to people like myself, trying to make it a bit healthier: I only used a 1/4 cup of oil, and 3/4 cups of fat-free sour cream, and it still came out very light and fluffy (just make sure you beat well). I also subbed Splenda for the sugar, and egg whites for the eggs. ALSO! If you're using a sugar-free Jello packet, keep in mind you only need ONE, not TWO. Two made it overly pungent. But the recipe was very good, and I have full intentions of keeping it on hand for the future.