REVIEWS : The Best Strawberry Cake Ever
REVIEW 1 :
So, I made the Best Strawberry Cake in the world tonight. Thank you Paula Dean. I made it last year for a party and everyone loved it! but couldnt remember, what if anything I changed. The answer to the smaller box of cake mix is to buy two cake mixes and add in 3.5 ounces of the second box to make up the difference. Its worth it for this cake. Also, if you have access to fresh strawberries make your own puree, 3 cups of strawberries with 1 cup sugar, 1/4 water and a little squeeze of lemon juice. Then puree. save some for the top of the cake with your fresh strawberries. This recipe from Paula Dean is wonderful. The cake is a dense type of cake due to the Jello mix. So, when it is moist and dense you will know it is perfect and suppose to be that way. Make the cake you wont be sorry!
REVIEW 2 :
I made this cake yesterday for my bonus granddaughters birthday and it was wonderful. The cake came out as I thought it would after reading the recipe. I chose Paula’s recipe because I believe she knows what she’s talking about when it comes to cooking. Got rave reviews and needless to say it disappeared. I even doubled the recipe and made it a three layer for the party and a single layer for my house…yummy delicious. I followed the instructions as printed, works great.
Ingredients
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
½ cup vegetable oil
¼ cup water
Strawberry cream cheese frosting, recipe follows
Strawberry Cream Cheese Frosting
¼ cup butter softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
½ teaspoon strawberry extract
7 cups confectioners’ sugar
Freshly sliced strawberries, for garnish, optional
Instructions
- Instructions
- Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
- In a large bowl, combine cake mix and gelatin. Add 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 wooden pick inserted in the center comes out clean.
- Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
- For the frosting:
- In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in ¼ cup of the strawberry puree and the strawberry extract. (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 sliced fresh strawberries, if desired.