01 February, 1983

Dianne's Strawberry Cake and Frosting

This cake is both delicious and pretty. With frozen strawberries readily available, you can enjoy this fresh flavor year round.  This recipe uses the boxes of strawberries in syrup. 


Dianne's Strawberry Cake ingredients
Makes 1 Bundt cake
About 12 to 16 slices
Cake
1 (18.25-oz) box Duncan Hines white cake mix (or Pillsbury Plus)
1 (3-oz) box Strawberry Jell-O
1 cup vegetable oil
4 eggs
1/4 cup All-Purpose Flour
1 cup mashed strawberries (start with 1-2 boxes of frozen strawberries in syrup, thawed)
Strawberry Frosting (below)

Frosting
1 cup confectioners' sugar
1/2 of one (3-oz) pkg cream cheese, softened
1-1/2 Tbsp butter, softened
1/3 cup mashed strawberries (from 10-oz pkg frozen strawberries in syrup, thawed)

Optional garnish
A few whole fresh strawberries
Freshly sliced strawberries


Notes:  Use the extra strawberries from the cake in the frosting, or another time on ice cream. There is enough frosting for one bundt cake or one 8-inch two layer cake.


Directions
Preheat oven to 300ºF.

In a large bowl, combine all ingredients and beat at medium speed for about 4 minutes, or until smooth.

Pour into well greased and floured Bundt pan or two round cake pans.

Bake for 50 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely before frosting.

For frosting, mix well all frosting ingredients. Drip over cooled cake. Garnish with fresh strawberries, if desired.


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