If you are looking for a fresh Spring-like dessert, give this easy strawberry cake a try. It is what I usually make on or around Easter if we are entertaining or when called upon to take dessert somewhere. I also think it would make a lovely girly birthday cake. It comes from my dear friend Pat, who you will recall me saying never makes anything I don't like (remember she is the source of the sour cream chocolate birthday cake I posted about earlier this year). Can you think of any cake that wouldn't be good with a cream-cheese based icing? I didn't think so.
Pat's Strawberry Cake
- 1 box white cake mix
- 4 eggs
- 1/2 c. oil
- 1/2 c. water
- 3T flour
- 1 (3 oz) pkg strawberry jello
- 1 (16 oz) tub of frozen sliced strawberries, thawed (stick it in the fridge the night before)
- 2 T. butter (softened)
- 3 oz light cream cheese, softened
- 1 box powdered sugar (This depends on how thin you like your icing. I used about 2/3 of a 16 oz box this time)
- 1 t. vanilla
Add water to cake mix gradually, and then add eggs one at a time. Add flour and oil and beat until smooth. Add about 1/2 the tub of thawed strawberries (this does not need to be exact) and the jello. Beat well. Watch your 4 year old daughter squeal with delight over the pinkness of the batter! Pour into a 9x13 pan and bake at 325 for 35-40 minutes or until done. Cool completely.
For the frosting, beat the butter cream cheese and vanilla until smooth. Add about half of the remaining strawberries (you will NOT use the whole tub) and powdered sugar. Beat until smooth, adding powdered sugar until you reach your desired consistency (or thin with milk as needed). This is almost more of a glaze, so don't go trying to make it as thick as a buttercream icing. You want the frosting to spread easily over the cake, but not be so thin that it just pools in the middle. It will set up a bit in the fridge. Make sense? I also didn't use all the frosting, which my children appreciated by the spoonful. Refrigerate for a couple hours before serving.