I made this cake a while back for my boss’ birthday. The request was for a super strawberry cake, so that’s what they got! The awesome part is… my boss is a guy so he was amused when I arrived with this girly looking cake. Tickled pink, if you will. 😉
This two layer cake is moist and flavorful, then topped with a creamy strawberry frosting and some fresh berries for garnish. Plus, I got to finally test out the petal frosting technique I’d been dying to try.
Speaking of the petal frosting style, I recently made a huge cake (the biggest I’ve ever made) and decorated it the same way! My friend and coworker asked me to make the cake for her mother’s 80th birthday bash. I made a simple white cake with a yummy vanilla cream cheese frosting and colored it in an ombre style. She loves the color orange, if you couldn’t tell! This three tiered, six layer cake was a beast, but I’m super proud of how it turned out and it tasted great! Baking and decorating large cakes is definitely a big undertaking, but once you learn the ropes and get that first experience under your belt, it isn’t too terribly intimidating. Pretty fun and rewarding actually!
Strawberry Dream Cake
For the cake:
1 (18.25 oz) white boxed cake mix
1 (3 oz) box strawberry instant gelatin mix
1 (15 oz) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
For the frosting:
1/4 cup butter, softened
1 (8 oz) package cream cheese, softened
1 (10 oz) package frozen strawberries in syrup, thawed and pureed
7 cups confectioners sugar
Fresh strawberries for garnish, optional
Yield: 8 servings
Preheat oven to 350 degrees F. Lightly grease two 9 inch round cake pans and set aside. In a large mixing bowl, combine the cake mix and gelatin powder. Add the 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 toothpick inserted in the center comes out clean. Let the cake cool in the pans for 10 minutes. Remove from pans and cool completely on wire racks.
For the frosting: In a large mixing bowl, beat the butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with fresh strawberries, if desired.
Source: Slightly adapted from Paula Deen