Strawberry Cake - Pretty and PINK!

We made a delicious Sunday Dinner yesterday!  My hubby braved the cold and put some hamburgers and hotdogs on the grill.  I also made hashbrown casserole, baked beans, some corn, and this fabulous Strawberry Cake!

This is one of those cakes that you love but often forget to make.  My mom used to make this cake on occasion.  Truly, it' so delicious that it should be made often!  At times my mom would just add strawberries to her cake batter and buttercream frosting, but the jello in this recipe really takes it to a new level.  You get a heavy, moist, and tart cake topped with sweet and fruity frosting. 

The original frosting recipe called for more cream cheese and powdered sugar than I used.  I'll post the original recipe with notations of how I did it. 

I had to restrain myself from eating two pieces.  It is really, really good. 

Valentine's Day is coming up!  Add this recipe to your repertoire of pink food.  With a house full of girls, we can never get enough pink food.  I think this cake is special enough to serve at baby showers, bridal showers, potlucks, picnics, you name it! 

Here's how I made Strawberry Cake AT HOME MY WAY:

Strawberry Cake

 

Ingredients: 

• 1 (18.25-ounce) box white cake mix
• 1 (3-ounce) box strawberry-flavored instant gelatin
• 1 1/2 cup thawed frozen/sweetened strawberries, pureed
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water

Strawberry Cream Cheese Frosting:

• 1/4 cup butter/margarine, softened but not melted (1/2 stick)
• 1 (8-ounce) package cream cheese, softened (I used 1/2 package - 4 oz)
• 1/2 to 1 cup frozen strawberries in syrup, thawed and pureed
• 7 cups confectioners' sugar (I used 1 box of powdered sugar)

Directions:

 

Preheat oven to 350 degrees F.

 

Spray 9 x 13 pan.

 

In a large bowl, add the strawberries/juice.  Blend with mixer until all pureed.  Add cake mix and gelatin. Add eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pan, and bake for 35-40 minutes, or until a wooden pick inserted in the center comes out clean and cake bounces back.

 

Cool completely.

For the frosting:

In a large bowl, beat butter/margarine and cream cheese at medium speed with an electric mixer until creamy. Beat in  the strawberries til smooth. Gradually add confectioners' sugar, beating until smooth.  (If you want stiffer frosting, use less strawberries or more powdered sugar.)  Pour on the cake.  My frosting was soft but I liked it poured over the cake that way.

 

Enjoy!

 

 

This recipe is linked to:

 

 

 http://www.blessedwithgrace.net/2013/01/tempt-my-tummy-chicken-and-wild-rice/