Friday, June 13, 2008

Triple Decker Strawberry Cake


This recipe originated from Southern Living, but I was introduced to it by my new sister-in-law's aunt at a pre-wedding bridal luncheon. I fell in love with it and immediately asked for the recipe. I've made it twice since then. Once for my family and once for Krista's Kitchen. My family and my customers all raved over it. I hope you enjoy it too!


Ingredients
1 (18.25-ounce) package white cake mix

1 (3-ounce) package strawberry gelatin

4 large eggs

1/2 cup sugar

1/4 cup all-purpose flour

1/2 cup finely chopped fresh strawberries

1 cup vegetable oil

1/2 cup milk Strawberry Buttercream Frosting

Garnish: whole strawberries


Preparation:

Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)
Pour batter into 3 greased and floured 9-inch cakepans.


Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger.

Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.

Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.


I used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding.


To make ahead: Place finished cake in the refrigerator, uncovered, and chill for 20 minutes or until the frosting sets. Cover well with wax paper, and store in the refrigerator for up to 1 week. To freeze, wrap chilled cake with aluminum foil, and freeze up to 6 months. Thaw overnight in the refrigerator.

Strawberry Buttercream Frosting

1 cup butter, softened (make sure that you use real butter)

2 (16-ounce) packages powdered sugar, sifted

1 cup finely chopped fresh strawberries


Preparation:

Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

4 comments:

Mari said...

This looks good and really refreshing, but I'm not likely to make it because my husband doesn't like strawberries. Can you believe that? And I really don't need a whole cake for me!

Mississippi Songbird said...

I just love strawberries. I posted a Strawberry Shortcake on my cooking blog.. We were both thinking strawberries..lol
Bunches of hugs....

Tammi said...

This sounds so good. I have been looking for a new and refreshing dessert. I will be printing this one off.

Valerie said...

This absolutely looks delicious! I will be trying this next week.