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So moist. So delicious. And so much more.™

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Cakes

Simple Strawberry Cake

Sarah Forbess Recipe shared by:
| Follow this Baker

I'm not a fan of boxed strawberry cake mixes,so I tweaked a white cake,and this is what I got. Its very easy to make. If you don't have fresh strawberries, use thawed frozen ones,but not the kind packed in sugar. Before pulverizing the berries,esp the frozen ones,toss a tsp of sugar in with them.

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour
  • Servings: 8-10
  • Rating:

Ingredients

  • 1 box Duncan Hines white cake mix. {or yellow}
  • 3 eggs
  • 1/4 cup oil
  • 1 1/2 cups crushed strawberries.
  • Neon pink or red food coloring, optional.
  • Your favorite white or cream cheese frosting.

Baking Instructions

  1. Preheat oven to 350.
  2. Prepare your cake pan. For this cake,you need to grease and flour the pan.I like bunt,for this.
  3. Pour your cake mix into a stand mixer bowl, add eggs,one at a time,and oil.
  4. mix till slightly blended.
  5. Add crushed strawberries,and food coloring.
  6. Mix on medium speed for 2 minutes.
  7. Pour into prepared pan.
  8. Bake for approx 35-40 minutes,depending on your oven.
  9. Remove from oven, place on cooling rack 10 minutes.
  10. Remove from pan and let completely cool.
  11. Frost any way you like. You can add leftover crushed berries to the frosting,or use whatever food coloring you want for an extra pop of color.

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Tips

Less Batter Problem

Less Batter Problem

I live in Alaska and everytime I baked a box cake mix in an electric oven, the cake would come out dry. After I did much searching on the internet, I found out that sugar can help hold moisture in the cake. So...for Duncan Hines Devil's Food Cake mix, I always add at least 1/4 cup of white granulated sugar to the mix and they have come out perfect everytime. I wonder if the differences between the old box weight 18 oz and the new box weight is a reduction of sugar?


Counting Your Eggs

Counting Your Eggs

Duncan Hines Butter Recipe cakes are my favorite and quite versatile. One thing I like to do is add an extra egg to the mix. My cakes are always more moist, and will stay that way until the cake is gone. I have found this works in wedding cakes, birthday cakes, and just-no-reason cakes. I have lived in the California Deserts, Virginia humidity, and the northern mid-west cooler weather. No matter where, adding the extra egg works well and makes all the difference!





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