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Strawberry Cake and Frosting I

Strawberry Cake and Frosting I

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
IMFLIPER

IMFLIPER

If you love the beautiful flavor, aroma and color of strawberries, you will absolutely love this cake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 626 kcal
  • 31%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 94.8g
  • 31%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
  2. In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
  3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the Strawberry Frosting: In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.
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Reviews

SMILEYCATT
207

SMILEYCATT

9/23/2003

First off let me say that although this recipe gets rave reviews I was still very shocked at the wonderful flavor never having had a fresh strawberry cake not made from a mix. Which the strawberry cake mixes are just awful. Now on to my review. I am a recent graduate of culinary school in Baking and Pastry So I am used to making icings. However I paid close attention to the hints given for this icing as most said that it was to runny. I actually made this for a cake ordered for a customer who wanted it for a birthday cake. So for the icing I followed the hint and drained the strawberrys I also pureeed them through a thin strainer with an old fashion mashed potato masher. I then drained the puree somewhat on paper towels. This did leave a need for moisture which I filled with a few tbls of both water and strawberry juice. You dont need to drain but I wanted to be able to control the amount of moisture eventually adding a few tbls of milk as well to give it a creamy texture. I believe the recipe calls for 4 3/4 cps of powder sugar. I actually used almost a 2 lb bag. which was a little over 7 cups. With the addition of the liquid it turned out great of course this made a cup or so more icing then needed. I did end up with a flat icing which is what I was looking for. If I would have omited some of the sugar and added a little more milk this would have made a very creamy homestyle frosting. The reason that I focused so much on the icing is because most people said that they coul

AMB
172

AMB

12/20/2005

This is my father-in-laws recipe and we came out to the site to see if people loved it as much as we do. When we saw the issues with the frosting, we realized what we neglected to state in the recipe. We drain most of the juice from the strawberries into the cake, thus not having all that juice in the frosting. This way the frosting is not so runny. Sorry for the mistake... hope you continue to enjoy this. And to the person who said they could just eat the frosting... my brother-in-law does just that with vanilla ice cream. Enjoy!

kim*designer
78

kim*designer

7/25/2003

This cake gets raves from everyone, especially my kids, even the one who hates strawberries! Best the second day. Everyone is puzzled by the frosting. The trick is to first DRAIN the strawberries in a sieve over a bowl, and SAVE the juice. Use the strawberries as directed; the frosting will not be runny. Add a little cornstarch to the saved strawberry juice, microwave until thickened to a medium gel consistency, then drizzle over the cake and refrigerate. It dresses up the cake! This works in a 9" X 13" pan, too.

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