Mother’s Day might be in our rearview mirror, but the month of May is still here and it’s beginning to offer those beautiful, fresh strawberries to include in your delectable desserts. This recipe has been tried in our family and we are hooked. It’s a favorite for all those special events, BBQ’s, church functions and family sports outings. The key is the Strawberry Extract. It’s hard to find (I suggest Amazon.com), but adds so much to this moist, sweet dessert. You might want to make two. You will not want to share!
- 1 (18.25 oz) box white cake mix
- 1 (3 oz) box strawberry-flavored instant gelatin
- 1 (15 oz) package thawed and pureed, plus 1/4 cup puree for frosting frozen strawberries in syrup
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1/4 cup softened butter
- 1 (8 oz) package softened cream cheese
- 1/2 teaspoon strawberry extract
- 6 cups confectioner’s sugar
- freshly sliced for garnish, optional strawberries
Preheat oven to 350 °F. Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed (15 oz) 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 20 minutes. Remove from pans, and cool completely on wire racks. (Tip: This cake is VERY moist, so make sure you allow time for cooling.)
For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of strawberry puree and add the strawberry extract. Gradually add confectioner’s sugar, beating until light and fluffy.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired, and serve with a smile.