Strawberry Cake | Cooking with Holly & Abbey
Abbey’s back in the kitchen to help me make the best strawberry cake ever for her birthday (and of course, we made the frosting pink just for her). If you love real strawberries and a moist, fluffy cake, this one’s for you. Grab the recipe below and enjoy with friends! ❤ Holly Cake Ingredients: -1 box white cake mix -1 3oz package strawberry gelatin -1/2 cup buttermilk & splash of regular milk to thin -3/4 cup vegetable oil -4 large eggs -1 cup strawberry puree (I used an immersion blender) Strawberry Frosting Ingredients: -1/ 1/2 cups butter, softened -6 cups powdered sugar -2 tsps vanilla extract -1/3 cup heavy cream -1/2 cup strawberry jam (I used a whole 6oz jar) Instructions: -Preheat oven to 325 degrees -In the bowl of a stand mixer, combine the cake ingredients and beat on low speed until mixed, then beat on medium speed for 2 min -Grease and flour two 9" round cake pans & divide the batter evenly between each -Bake at 325 for 29 min, or until the top of the cake bounces back when you touch it. -Allow the cakes to cool for 10 min, then turn them out onto a wire rack to cool completely (I put mine in the freezer to make them easier to frost) -In the bowl of the stand mixer, cream the softened butter -Add 2 cups powdered sugar and the vanilla extract. beat on low for 1 min. Scrape down sides of the bowl -Mix in the heavy cream and another 2 cups powdered sugar. Beat on low for 1 min. Scrape down sides of the bowl. -Add the last 2 cups powdered sugar and the jam. Beat on low speed until mixed, then beat on medium speed for 1-2 min, until frosting is creamy and smooth. -When cake has cooled, add frosting. *To make a 9x13 cake, prepare the cake as described above. Pour the batter into a greased 9x13 pan. Bake at 325 for 35 min. You won't need quite as much frosting.