I made a second strawberry cake and ended up the strawberries that Blair and I picked last weekend. This time I made the giant strawberry cake like Brad requested for his birthday last year – “this tall (indicated with his hands) and rectangular” were my instructions!
I use a modified version of my Strawberry Cake recipe to make this cake.
2 boxes white cake mix
1 (6 oz) box strawberry gelatin (or two 3 oz boxes)
4 tablespoons all-purpose flour
6 large eggs
1 1/2 cups oil
4 cups chopped strawberries plus 3/4 cup sugar, stirred
Chop strawberries and add sugar. Set aside. With a mixer, blend all other ingredients. Add strawberries. Pour into three prepared 11 x 7 baking pans. Bake at 350 for 30 – 35 minutes.
And instead of just a stick of butter in the icing, I use butter and cream cheese.
1 stick butter, softened
1 (8 oz) pkg cream cheese, softened
2 lbs powdered sugar, plus extra if icing is too thin
2 tsp vanilla
1/2 – 3/4 cup chopped strawberries with 1/4 cup sugar added
Mix butter, cream cheese, powdered sugar, and vanilla on medium to high speed until fluffy. Add strawberries a little at a time, making sure that icing does not get too thin. All of the strawberries may not be needed. Add powdered sugar if icing is too thin.
A note on the rectangular pans… I got mine for Christmas from my mom, and I just love them. Mine are Wilton.
They make the prettiest two layer cakes that are easy to slice. And they’re a different look from the same old round cake. They’re worth it if you’re a baker!
Now go pick some strawberries and get to baking!