Strawberry Cake or Cupcakes

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.

Printer-Friendly Recipe

Cake Ingredients:

-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.

Icing Ingredients:

-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.

Enjoy!

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.