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Don't just say it, bake it.™

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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

Read Your Instructions !

Read Your Instructions !

On The Classic White instructions, it calls for 3 large eggs. However, Step 2 indicates that the cake mix, water, oil, and EGG WHITES be blended in a large bowl. Which is it? Whole egss or egg whites? Are they beaten first?


Easy Moist Cake Layers

Easy Moist Cake Layers

The way I ensure that my cake layers will be moist and never dry, is to invert the layer(s) on a serving plate or foil covered board while still quite warm and then wrap the top and sides of the layer(s) with plastic wrap. This seals in all the steam that would have otherwise escaped resulting in a very moist, but not soggy cake. Everyone always comments on how moist and delicious my cakes are and they are very surprised when they find out I use cake mixes (Duncan Hines of course)! Refrigerate the layers while still warm. This will help the layers firm up a bit. When completely cooled, the layers will be easy to frost and decorate. Let layers sit covered at room temp for 20 minutes or so before frosting. If your work area is humid, let the layers sit a little longer so the condensation will form on the plastic wrap and not on the cake itself. Remove plastic wrap and frost and decorate as desired.





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