Strawberry Cake with Strawberry Buttercream Frosting

Oh how I love a good strawberry cake.  All kinds (except for the bad kind).  I tried a new recipe this weekend.  Wow, it was great.  It screams summer.

Let me tell you about a cookbook I invested in a few years ago.  I have used it time and time again.  The Cake Mix Doctor cookbook by Anne Byrn.  I know what you are thinking, she is using cake mixes.  Don’t judge me, just try it.  Then you will love me.  I also own the Chocalate from the Cake Mix Doctor cookbook which I would recommend as well.  Without further ado, let me introduce you to my favorite strawberry cake.

Strawberry Cake with Strawberry Buttercream Frosting

adapted from the Cake Mix Doctor

Cake

Shortening & Flour

1 package white cake mix (I prefer Duncan Hines French Vanilla)

1 small package strawberry jello (3 ounces)

4 tablespoon all purpose flour

1 cup vegetable or canola oil

½ cup sugar plus a sprinkle for strawberries

½ cup milk

4 large eggs

½ cup finely chopped fresh strawberries and juice

Buttercream Frosting

1 ½ sticks (12 tablespoons) butter

6 cups powdered sugar

¾ cup finely chopped fresh strawberries and juice

1 cup halved fresh strawberries, for garnish

Directions:

Preheat oven to 350F.

Finely chopped strawberries and place in a small bowl.  You will need 1 1/4 cups divided.  Add a sprinkle of sugar and stir.  Set aside. 

Lightly grease three 9 inch round cake pans with shortening. I use a paper towel to rub a small amount (maybe 1/2 tablespoon) of shortening on the pan.  Lightly coat all sides and bottom of pan.  Then sprinkle flour in the greased pans coating all sides and bottom. Shake and tap out excess flour.

Place cake mix, jello, flour, oil, sugar, milk, eggs, and strawberries with juice in large mixing bowl. Blend with electric mixer on low speed for about 1 minute. Stop mixer and scrape down the sides. Beat mix on medium for 2 minutes. Stop and scrape down the sides.

Divide the batter among 3 cake pans. Bake all three pans on the center rack for 33 – 35 minutes. Cake is done when it springs back when lightly pressed. Place pans on wire rack to cool for 10 minutes. Then run a butter knife along the sides of the cake pan to loosen the cake from the pan. Gently invert cake into hand and place on rack. Cool completely. About 30 minutes.

To prepare the frosting, place softened butter in the mixing bowl. Beat on low until fluffy (about 20 seconds). Stop the mixer. Add powdered sugar and chopped strawberries with juice. Mix on low speed until frosting is fluffy and creamy. If too thin, add a little powdered sugar. If too thick add a little milk or water.

Place one cake layer right side up on a serving platter. Spread the top with frosting. Add another layer, right side up. Frost the top. Add third layer right side up. Frost the sides then the top. Add halved strawberries for garnish. Chill the cake then serve if you can’t wait.  Otherwise dig in.