When you’re strawberries are getting too soft to eat as they are, that’s the perfect time to make this strawberry cake. You don’t have to throw anything away and you get a mouthwatering dessert to serve your loved ones. This cake is so moist and yummy.
I like to serve it when we have company coming and for my daughter’s birthday…strawberry is her favorite!
Ingredients
1 box Duncan Hines white cake mix
1 box Jello strawberry gelatin (small box)
1 c oil
1/2 c milk
4 eggs
1 c mashed sweetened strawberries (not drained)
FROSTING
1 stick butter, softened
1 lb box of powdered sugar
1/2 c mashed strawberries, drained
Instructions
CAKE: Mix all cake ingredients together and pour into a 9×11 inch pan. (You can layer in 2 smaller pans if you’d prefer.) Do not fill to the top of the pan, or batter will bake up too tall.
Bake at 350 for 35-40 minutes.
FROSTING: Mix together frosting ingredients. (It’s very important that strawberries are drained.) If too thick keep adding strawberries until it is the right consistency.
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Quick Tip: Top your cake with fresh strawberry slices.
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