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Old 03-30-2009, 05:48 PM   #1
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Strawberry Cake with Strawberry Icing

1 box white cake mix
1 box strawberry jello (3 oz.)
½ cup strawberries
½ cup oil
½ cup cold water
3 eggs



Puree the strawberries and pour into a mixing bowl. Add the remaining ingredients, mix well, then pour into greased and floured 13 x 9 inch pan. Bake until done.

Frosting:

½ cup butter
½ cup strawberries
1 lb. powdered sugar

Once again, puree the strawberries then add the remaining ingredients. Mix well and pour over cake. May need to use just ¼ cup strawberries or icing could be too thin.

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Old 03-30-2009, 05:50 PM   #2
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Sounds yummy!
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Old 03-30-2009, 08:27 PM   #3
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Quote:
Originally Posted by jdtractorgirl View Post
1 box white cake mix
1 box strawberry jello (3 oz.)
½ cup strawberries
½ cup oil
½ cup cold water
3 eggs



Puree the strawberries and pour into a mixing bowl. Add the remaining ingredients, mix well, then pour into greased and floured 13 x 9 inch pan. Bake until done.

Frosting:

½ cup butter
½ cup strawberries
1 lb. powdered sugar

Once again, puree the strawberries then add the remaining ingredients. Mix well and pour over cake. May need to use just ¼ cup strawberries or icing could be too thin.

I got that exact recipe from my first MIL, and it is delicious! It is quite sweet, though.
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Old 03-30-2009, 10:30 PM   #4
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I would love to make your cake, but need the temp and time

Thanks
Frieda - Kentucky
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Old 03-30-2009, 10:55 PM   #5
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Constance is offline now so that is why she isn't answering you. Knowing cakes, I would say bake it at 350 for about 25 - 30 minutes, but check it after about 20 minutes or so to see how it is doing. It is done when it springs back if you touch the center or stick a toothpick in and it becomes clean.

Connie, if you come back and I am wrong, please correct me!
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Old 03-31-2009, 10:36 AM   #6
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Quote:
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Constance is offline now so that is why she isn't answering you. Knowing cakes, I would say bake it at 350 for about 25 - 30 minutes, but check it after about 20 minutes or so to see how it is doing. It is done when it springs back if you touch the center or stick a toothpick in and it becomes clean.

Connie, if you come back and I am wrong, please correct me!
No, you are completely correct! I apologize for not typing that out earlier! It should have been included. Thank you very much, LPBeier.
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Old 03-31-2009, 10:37 AM   #7
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I got that exact recipe from my first MIL, and it is delicious! It is quite sweet, though.
It is very sweet, but it is my father's favorite cake. He has it every birthday. :)
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Old 03-31-2009, 11:55 AM   #8
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Sorry, JD, I credited Constance with this recipe. But by the sounds of it you both have it LOL!!!
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Old 03-31-2009, 02:09 PM   #9
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This is the way we make Strawberry Cake at Chez Julia. I have to say that this white cake is the lightest, featheriest one I have ever tasted!

My favorite person to cook for recommends it!

Strawberry Layer Cake

Both cake and frosting can be made and refrigerated a couple of days ahead of time, but don’t assemble the cake until the day you plan to serve it. We use top-quality Strawberry Preserves for the filling. The recipe for the light-as-air white cake was a “gift” from my friend, Frances Dinkins.

makes one 9-inch 2-layer cake


for the cake:

1/4 pound (4 ounces / 8 tablespoons) unsalted butter
1 1/4 cup pure cane granulated sugar
1 teaspoon lemon extract
2 1/4 cups cake flour, sifted twice
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 1/3 cups buttermilk
1 1/2 teaspoons pure vanilla extract
4 extra large egg whites, beaten with 1/4 cup sugar

1. Preheat oven to 350 degrees F. Butter and flour two 9-inch round cake pans. Cream butter and one cup of sugar until light and fluffy. Add lemon extract.

2. Mix dry ingredients in a separate bowl. Add to the butter/sugar mixture alternately with the buttermilk. Add vanilla.
3. Whip the egg whites until foamy, then add the additional 1/4 cup sugar and whip until fluffy, but not dry. Stir one-third of the egg whites into the batter to lighten it, then gently but thoroughly fold in the remaining whites.
4. Pour into the prepared pans and bake in the preheated oven for 30 minutes, or until cake tester comes out clean. Allow cake layers to cool in their pans for 10 minutes, then remove them and allow cooling to complete on cake racks.

To Assemble the Cake:

1. Put the bottom cake layer on a serving plate. Stir the filling well so that it is easy to spread. Spread a generous amount of Strawberry Preserves on the cake. Then place the second layer on top of the filling.
2. Spoon a generous amount of frosting on the center of the cake and frost the top and the sides. Make sure the cake is well covered. Decorate the finished cake with sliced strawberries, or the teensy whole berries that are in our markets in June.

Strawberry Buttercream


makes about 2 1/2 cups


1 1/4 cups unsalted butter
2 cups confectioners sugar, sifted
4 extra-large egg yolks
3 tablespoons strawberry preserves (or 1/2 cup Sorrell Ridge Strawberry Conserves-spreadable fruit)
1/2 cup puréed fresh strawberries

1. Using electric mixer, cream butter and sugar until light and fluffy. Mix in yolks, then pureed berries and preserves. Cover tightly and refrigerate until set.

2. This mixture can be prepared 2 days ahead. When ready to frost cake, bring to spreadable room temperature.

Teacher’s tips: 1. This recipe can be made as well with apricots, peaches, raspberries, or any fruit flavor you desire.

2. If you are squeamish about using raw eggs in the frosting, you could use pasteurized eggs, available in the freezer case of your super market
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Old 03-31-2009, 09:02 PM   #10
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This is the recipe my first MIL gave me...

Mae Davis’ Strawberry Cake

1 pkg white cake mix
1 pkg strawberry jello
½ cup water
4 eggs
3 tbls extra flour
1 cup oil
¾ of 10 oz pkg frozen strawberries in juice, thawed

Dump all together and beat 4 minutes. Bake in 350 degree oven 30-35 minutes. Frost when cool.

Icing

Beat ¼ stick softened butter & remaining berries with enough powdered sugar to spread.

I was given this recipe in 1967, so it's pretty old.
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