Ingredients for Strawberry Cake W Creamy Strawberry Icing
- White Cake Mix
- Strawberry Gelatin
- 1 pint fresh strawberries, sliced, for garnish
- Vegetable Oil
- 2% Low Fat Milk
- 4 large eggs
- Pecans
- Strawberry
- Cream Cheese
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1 cup milk
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How to Make Strawberry Cake W Creamy Strawberry Icing
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the pureed strawberries.
- Divide batter evenly among prepared pans.
- Bake for 28-30 minutes for 8-inch layers, or 35-40 minutes for the 9x13 inch pan, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the frosting: In a medium bowl, beat the butter until smooth. Gradually add the powdered sugar, beating until combined.
- Stir in the strawberry puree and vanilla extract until light and fluffy.
- Once cakes are completely cool, frost the layers or the top of the 9x13 inch cake with the strawberry frosting.
- Garnish with fresh sliced strawberries.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
264g
Fat
66g
Carbs
26g
