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Southern Strawberry Cake

July 12, 2016

Sweet, southern, sparkling, spectacular, and super-special.  These are just a few adjectives that describe the special young lady who was the recipient of this cake as well as the cake itself.  We wanted to bake a special birthday cake for Kevin’s soon-to-be sister-in-law.  Since she likes strawberry cake and since we had never baked one, we quickly concluded this was the one to make. The recipe for the cake is one of our beloved Paula Deen’s recipes and the icing comes from Candice100 at allrecipes.com.  Kevin’s version of these recipes is brought to you by his Kickstarter Backers.

Ingredients for Cake:

1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

Directions for Cake:

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed 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.

Ingredients for Icing:

1 c. fresh strawberries

1 c. butter

1 c. confetioners’sugar, sifted

1 tsp. vanilla extract

1 tsp. strawberry extract

2 ½ confectioners’sugar, sifted, divided

Directions for Icing:

Place strawberries in a blender; puree until smooth.  Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.  Beat butter with an electric mixer in a bowl until light and fluffy.  Beat 1 cup confectioners’ sugar into butter until just blended.  Beat 2 tablespoons strawberry puree, strawberry extract, and vanilla extract into butter mixture until just blended.  Repeat with 1 cup confectioners’ sugar, followed by 2 tablespoons strawberry puree two more times.  Beat last 1/2 cup confectioners’ sugar into mixture until just blended.

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From → Cake

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