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

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

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Cakes

Unreal Strawberry Cake

Laura Vivenzio Recipe shared by:
| Follow this Baker

This strawberry cake is unbelievably delicious, trust me. The cotton candy pink color makes it a real crowd-pleaser. The cream cheese is light as a feather, and the flavors bloom in your mouth like a real strawberry plant!

  • Hands-On Time:
  • Total Time:
  • Servings: 8-10
  • Rating:

Ingredients

  • CAKE:
  • 1 box Duncan Hines Moist Deluxe French Vanilla Cake Mix
  • 1 box strawberry gelatin
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup whole milk
  • 1 cup smashed strawberries, with juice
  • FROSTING:
  • 8 oz Philly cream cheese
  • 1 stick of butter
  • 3 1/2 c powdered sugar
  • 3/4 cup smashed strawberries

Baking Instructions

  1. Preheat oven to 350° degrees.
  2. Lightly grease three 9" round pans.
  3. Place cake mix, strawberry gelatin, smashed strawberries, oil, milk, and eggs in large mixing bowl and beat on low speed for 1 min.
  4. Divide batter among pans and place in oven. Bake cakes until lightly brown (about 28-30 minutes).
  5. Remove from oven and allow to cool for 40 minutes.
  6. Combine cream cheese, and butter and mix on low speed for a minute.
  7. Add sugar and strawberries. Blend frosting on low until sugar is incorporated.
  8. To assemble: place one cake layer on plate and spread top with frosting, add another cake layer and frost the top, add last cake layer and frost the top.
  9. Use remaining frosting for the sides of the cake.
  10. Place fresh strawberries on top of frosting for decoration. ENJOY!!!!!

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Tips

Sugared Paper

Sugared Paper

When i make cakes and i want to cool them off i normally take up a clean space and i line the space with white paper or waxed paper, and instead of using flour to make it not stick i use Sugar, i use either or, Granulated Or Powdered. My fave is Granulated. i never cared much for that powdery blan flour taste at the bottom of the cake so i "Sweetened the Deal"


center "humps" in cake

center "humps" in cake

my mom had this info back in the 70's from a decorating class she took. Back then she would use strips of towels that would fit around the outside of the cake pan. Wet it with cool water and wring it out . . . pin it in place around the outer edge of pan and bake. The reason for the "hump" is that the out edge bakes first and has time to settle leaving the inner "hump". No need to cut off the excess. Wilton makes these insulated strips that I have inherited from mom. Works every time!!!!!





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