This is one of my favorite recipes!
I'm asked frequently to make it for dinners at church and other functions. It's easy and wonderful. The picture that I posted is from a batch of cupcakes I made for a baby shower back in May.
Strawberry Cake-from Vicki V.
-1 box white cake mix
-1 small box strawberry jello
-3/4 cup oil (applesauce might work here too, never tried it)
-4 eggs, room temperature
-1 cup sweetened, sliced strawberries (I buy these in the frozen dessert section at Wal-Mart; fresh would probably work but you would need to put sugar on top and let the juice come out, you need the juice for the cake; this can also be pureed so no big pieces are in your cake)
-Mix first 4 ingredients in a stand mixer, then mix in the 1 cup of strawberries.
-Grease and flour 3, 8 inch cake pans or line 2, 12 count cupcake pans with 24 cupcake liners (sprayed with vegetable spray)
-Dump batter into prepared pans evenly.
-Bake at 325 degrees for 25+ minutes
-Place on cooling racks for 10 minutes, then remove to let cakes cool completely.
-1/2 stick butter, softened but not melted
-1 pound powdered sugar (or 4 cups)
-1/2 cup sweetened, sliced strawberries (same stuff used in the cake mix)
Let cakes or cupcakes cool completely (this is so important).
Mix all icing ingredients together with a bowl with a hand mixer.
The icing does need to be a bit stiff or it will just drip right off the cakes (another reason to let cakes cool completely). I usually add a quarter cup of the strawberries first and add more as needed. And more powdered sugar if needed too. (An 8 ounce cream cheese, softened can be added into the icing as well. It's a nice, creamy change.)
Ice cakes and refrigerate.
And refrigerate any leftovers.
P.S. It's not the healthiest dessert, around 350+ calories a serving. But it's a nice treat every now and then.
This post is linked to Blessed With Grace for Tempt my Tummy Tuesday.