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Fresh Delicious Strawberry Cake! 🍰 😄💋👍
Food & Drink
FOR THE CAKE:
1 box vanilla, white or yellow cake mix
1 (3 oz.) box strawberry gelatin mix (Jell-O)
1 cup vegetable oil
1/4 cup water
1 pint fresh strawberries (or 1 cup crushed fresh strawberries)
FOR THE ICING:
1/2 block (4 oz.) cream cheese, softened
1/3 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract
1 tbsp. milk
Vanilla extract and milk not pictured.
Directions: Preheat oven to 350F degrees
Spray 9x13 baking dish with nonstick cooking spray.
Give your strawberries a good rinse then gently dry them with a paper towel. Remove the stems and dice them up.
Then stick them in a plastic Ziploc bag and start crushing them up. You can use a meat tenderizer but really you can use any heavy object or a rolling pin. This will probably take you a minute or two.
In the bowl, combine cake mix with strawberry gelatin powder. Mix until combined.
Then stir in your eggs, oil, and water.
Once that is combined, add in 1 cup of your smooshed strawberries.
You will gently stir those in by hand.
Then pour batter into baking dish.
Bake for about 30-33 minutes. Oven times do vary, so to make sure it is done, stick a toothpick in the center, if it comes out clean, it is good to go. Allow cake to cool completely before adding frosting.
If you've ever made a strawberry cake before, you know they always brown a bit on top. No worries, that is normal. We are gonna cover it up with frosting anyway.
To make the frosting, mix together your softened butter and softened cream cheese It's easiest if you have an electric mixer.
Mix until smooth, creamy and lump–free.
Then mix in powdered sugar, vanilla extract and milk. Mix until smooth and creamy.
Note: If you have any leftover crushed strawberries, you could always add it to your frosting. Slather frosting onto cooled cake.
Then slice, serve and enjoy! 😄😋 If there are any leftovers, you'll want to cover it and put into the fridge.
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