As many of you probably know, I am in charge of cakes for family celebrations. The kids have almost always suggested a specific character for the theme of their party, but now I’ve also started taking requests on flavor too! Kate decided for her 4th birthday to have a princess theme with Strawberry Cake. I couldn’t find a strawberry cake mix at the grocery store, but this recipe turned out much better! The original recipe called for it to be a triple layer cake with Strawberry Cream Cheese frosting, but it was wonderful baked in a Cinderella pan frosted with the Wilton Buttercream Frosting recipe too!
Strawberry Cake (from The Cake Mix Doctor)
Vegetable shortening for greasing pan(s)
Flour for dusting pan(s)
1 pkg (18.25 oz) plain white cake mix
1 pkg (3 oz) strawberry gelatin
4 tbsp all-purpose flour
1 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
1/2 cup granulated sugar
1/2 cup whole mlk
4 large eggs
1/2 cup finely chopped strawberries and juice (fresh or frozen, thawed)
Place a rack in the center of the oven and preheat the over to 350 F. Lightly grease the cake pan(s) with solid vegetable shortening, then dust with flour. Shake out excess flour. Set pan(s) aside.
Place the cake mix, strawberry gelatin, flour, oil, sugar, milk, eggs, and strawberries and juice in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Pour the batter into the pan(s) and place in the oven.
Bake the cake until it springs back when lightly pressed with finger and just start to pull away from the sides of the pan, 33-35 minutes (for 3 layer pans, about 45 for a Cinderella pan). Run a dinner knife around the edge of the pan and invert onto a rack, so that the cake is right side up for cooking. Allow to cool completely before frosting.