Triple-Decker Strawberry Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This three-layer strawberry cake gets its delicious flavor from chopped fresh strawberries and strawberry gelatin. Slather with the homemade strawberry buttercream frosting for a rich cake that's truly out of this world. Ingredients:
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 |
strawberry buttercream frosting |
garnish: whole strawberries |
Directions:
1. 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.)
2. Pour batter into 3 greased and floured 9-inch cakepans.
3. Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger.
4. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
5. Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.
6. Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding.
7. 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.
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