Strawberry Cake tastes and looks like a bread cake, full of fresh strawberries in cakes and sugar.
Materialcake
18-ounce white cake mixture (use the ingredients listed here NOT what is listed on the box)
3-ounce strawberry jello
1 cup of fresh strawberries finely ground or finely chopped (frozen can be used)
1 cup of vegetable oil I always use canola
1/2 cup of pure milk
4 large eggs at room temperature
Strawberry Cream Cheese Frosting
8-ounce cheese cream at room temperature
1/2 cup butter room temperature
5 to 6 more sweets if needed
2 tablespoons more whipping cream if needed
1/4 cup fresh or frozen strawberries mashed or finely chopped, drain
Instructions
Preheat the oven to 350 degrees F. The spray pot is light with a non-stick spray. Place a mixture of cakes, jello, strawberries, oil, milk and eggs in a large bowl. Mix 3 minutes, stopping to swipe the sides of the bowl several times. Divide the mixture evenly between the layer pan or pour it into a 9x13 inch pan. For a 9x13 roast pan 28 minutes or until the toothpick inserted in the center comes out clean. (Cook the layer according to the instructions on the cake mix box.) Remove the cake and completely cool.
For Cheese Frosting Cream:
Mix cream cheese and butter until smooth. Sift the sugar and add one full cup at a time to the cream mixture. Add cream and strawberries and enter fully. Pour the cake and smooth the entire layer of cake.
Recipe notes
Cooking time for a 9-inch or 9x9-inch 28-to-31-minute two-inch or two-inch round 8-inch or 8x8-inch square 30 to 33-minute three round 8 inch 28 to 30 minute round...
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