As far as flavor combos go, strawberries and cream is definitely a classic. Sweet and juicy berries paired with rich cream, who could resist that? Strawberry recipes are a no-brainer in the summer months, but I can’t help but crave those fruity flavors all year long. And that’s where this Double Strawberry Cake recipe comes in! It’s made with fresh or frozen pureed berries and topped with a generous amount of strawberry cream cheese frosting. Yum!
The process is super simple with the use of a boxed white cake mix. A little extra flour is added along with a box of strawberry jello, water, oil, eggs, and 1 cup of pureed strawberries. I typically use fresh strawberries when making this recipe and just pulse them in the blender until smooth. If you’re using frozen berries you’ll want to thaw and drain them before pureeing for optimal results.
INGREDIENTS
- 1 (14.25 oz) box white cake mix
- 3 1/2 tablespoon all purpose flour
- 1 (3 oz) box strawberry jello
- 1/2 cup water
- 3/4 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup strawberry puree, from fresh or frozen berries
FROSTING
- 1 (8 oz) package cream cheese, room temperature
- 1/2 cup butter (1 stick)
- 1 cup strawberry puree
- 4-5 cups powdered sugar
PREPARATION
- Preheat oven to 350 degrees F and grease a 9×13-inch baking dish.
- In a large bowl, combine cake mix, flour, and jello powder and sift to combine. Add eggs, oil, water, vanilla, and 1 cup strawberry puree and mix until smooth.
- Transfer batter to the prepared baking dish and bake for 35-40 minutes or until an inserted toothpick comes out clean. Allow cake to fully cool as you prepare the frosting.
- Frosting: In a large bowl, mix together cream cheese butter, and strawberry puree until smooth. Slowly add powdered sugar until frosting is desired thickness. Refrigerate until cake is ready to frost.
Source : Food.ma
