This recipe is a family favorite. It’s my dad’s favorite birthday cake and has been since he was a little boy. The frosting is a traditional buttercream with fresh strawberries. It does require refrigeration and is not really meant for piping or decorating.
1 box White Cake Mix
1 small box of strawberry jello
3 tablespoons flour
3/4 cup of oil
4 large eggs
1/2 cup strawberries (fresh or frozen – do not thaw)
1/2 cup of water
Mix all ingredients together. I usually follow the cake mix doctor’s recommendation of mixing for 2 minutes. My great grandmother said this will fill 2 eight inch pans but she was not talking about “professional” cake pans. I really find this cake will fill 2 6 inch pans and a few extra cupcakes.
Edited to add: Bake at 325 degrees until toothpick comes out clean. Usually 30-45 minutes.
1/2 cup strawberries (fresh or frozen – thawed)
1 stick of room temperature butter
2lbs of powdered sugar
Blend strawberries and butter together with hand mixer. Slowly add powdered sugar to desired consistency. This frosting can be used as a glaze by reducing the amount of powdered sugar you add. If your strawberries are very juicy, you may need to add a bit more powdered sugar to get the consistency you desire to ice your cake.
Because the frosting isn’t very decorator friendly I wrapped this cake in Chocolate Pirouette Cookies. It took just over 2 containers of cookies. Fresh strawberries are piled on top with a red ribbon to finish the look. The ribbon also helped the cookies stay in place on delivery:)