01 July 2009

what's cooking wednesdays: summer birthdays edition


i am personally not a big fan of sweets {give me a hot dog and french fries over chocolate any day}, but i love, love, LOVE to bake. i'm a type A perfectionist to the max and i think the precision of baking appeals to me.

so when my mom, sister, and i decided to visit family a few days before my cousin e's 23rd birthday, i happily volunteered to be the fulfiller of birthday cake dreams. e loves anything fruity and loves the color pink, so i knew a strawberry cake would be just the thing.

this recipe is famous in our office, but i had never made it myself before. it was SO easy and omGEEZ, so delicious. i normally LOATHE frosting, but my mom literally had to take the bowl away from me because i couldn't stop licking the bowl quality control testing.
the cake was a huge success {complete with matching hot pink candles, natch}.

here's the recipe:

Triple Decker Strawberry Cake

1 (18.25-ounce) package white cake mix NO pudding*
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

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.) Pour batter into 3 greased and floured 9-inch cakepans.

Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger.

Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.

Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.

*Duncan Hines is about the only brand that makes white cake mix without pudding.

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.

Strawberry Buttercream Frosting

1 cup butter, softened
2 (16-ounce) packages powdered sugar, sifted
1 cup finely chopped fresh strawberries

Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)


B.E.A said...

That sounds delicious. I have printed off the recipe and will be making it shortly!!

Needs Help said...

Strawberry cake is my favorite, I'm trying this ASAP!!