We are already thinking about Mother’s Day around here. Probably because we all love our moms so much, we can’t wait to celebrate them! One of our favorite parts of Mother’s Day is planning a special dessert. Strawberry Cake is one of our long time favorites– it tastes delicious and it’s pink!
If you aren’t from the South, you may not have heard of Strawberry Cake, or ever tasted it. We totally want you guys to try it, so here is our favorite recipe (adapted from Southern Living). We can’t wait to hear how you like it!
- 1 (18.25 oz) box white cake mix
- 1 (3 oz) box strawberry-flavored instant gelatin
- 1 (15 oz) package frozen strawberries in syrup, thawed and pureed, plus 1/4 cup puree for frosting
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1/4 cup butter, softened
- 1 (8 oz) package cream cheese, softened
- 1/2 teaspoon strawberry extract
- 7 cups confectioner’s sugar
Preheat oven to 350°.
For the cake:
Lightly grease 2 (9-inch) round cake pans (or 3 8-inch if you like a triple layer cake) . In a large bowl, combine cake mix and gelatin. Add pureed (15 oz) strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioner’s sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.