Very Berry Delicious Difficulty: ★★★★★ Required Patience: ★★★★★
This cake has become a family favorite. It usually graces our table during the hot summer months and it’s loaded with the bright taste of strawberry – both inside the cake as well as the strawberry buttercream frosting. This cake has debuted at several family birthday parties and I hope you enjoy it as much as I do! 🍓🍓🍓
Time To Prepare:
About 2 hours (includes time to rest, cool, chill)
Foodie Tips:
Why freeze-dried strawberries for the frosting vs. fresh? For a couple of reasons: 1) Nobody likes a runny frosting and using free-dried vs. fresh strawberries will ensure your frosting is thick and creamy; 2) Freeze-dried strawberries pack more flavor vs. fresh. Give them a try and you'll see! Pro Tip: Don't pulverize your freeze-dried strawberries into a powder; just give them a few zaps in the food processor and they will bring a delightful texture to your frosting.
I store my cake in a covered glass cake stand until the unveiling; it keeps the cake moist and leftovers will last for a few days in the fridge.
Decorating a cake can be as much fun as eating it (well kinda close). One way to make a surprising embellishment for your cake is to cut strawberry-shaped hearts using a small cookie cutter. Watch their eyes grow wide with your culinary skills!
Ingredients:
for the cake:
1 Package | Plain White Cake Mix 1 Package | JELL-O Brand Strawberry Gelatin Mix 1 Cup | Mashed Strawberries With Juice 1 Cup | Vegetable Oil ½ Cup | Whole Milk 4 | Cage Free Eggs
for the frosting (can be doubled):
1 Cup (2 Sticks) | Unsalted Butter (I suggest Texas-born Falfurrias Brand)
3 - 4 Cups | Confectioner’s Sugar (Powdered Sugar)
3-4 Tablespoons | Heavy Whipping Cream
1 ¼ Cups | Freeze-Dried Strawberries, Lightly Crushed A Pinch (To Taste) | Kosher Salt (Optional) To Garnish | Sliced Strawberries or Fresh Mint Leaves (Optional)
What To Do:
1. To Prep: Preheat your oven to 350°F. Then lightly grease three 9-inch round cake pans and set them aside.
2. Make The Cakes: In a large mixing bowl beat on low speed the six cake mix ingredients shown above. Divide the batter among the three pans and place them into the oven. Bake the cakes until they’re lightly brown (about 28-30 minutes). An inserted knife should come out clean. Remove the cakes from the oven and cool on a rack (about 45 minutes).
3. Make The Frosting:
Using a hand or stand mixer, beat the unsalted butter in a large bowl on medium speed until it is very light and fluffy, about 2-3 minutes.
Gradually add the powdered sugar, 1 cup at a time. Begin with 3 cups and reserve the remaining cup for later.
Add in the heavy whipping cream, beginning with 3 Tablespoons. Beat until well combined.
Add the crushed freeze-dried strawberries, mixing until well combined.
If the frosting seems too thin, add the remaining cup of powdered sugar, beginning with ½ cup. If the frosting seems too thick, add in the remaining heavy cream.
Add a pinch of salt to offset the sweetness if desired.
4. To Assemble: Place one cake layer on a serving plate and spread the top with frosting. Add the second cake layer and frost the top. Top with the third cake layer and frost the top and sides of the entire layered cake. Decorate it as you'd like or enjoy this strawberry beauty as is.
5. Chill (optional): Your cake can be placed in the fridge to get it nice and cool. Serve chilled with a side of strawberry or vanilla ice cream. There’s nothing better!
Yield: 8 - 12 servings 🍓🍓🍓
Enjoy this berry fresh cake!
Joe Paul Reider
Home Style Austin Founder Austin Realtor® Keller Williams Realty
Email: JoePaul@KW.com Mobile: 512-222-3302 Web: JoePaulReider.KW.com
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