Recipe: Make Strawberry cake at home
A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries.
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
How to make
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 350Â° 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.
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.
Total Time: 45 min
Strawberry cake recipe