debbie_in_ga
Well-known member
Hi Traca,
This is beautiful and, oh, so very delicious! Maybe I'll make this MY birthday cake this year! I think I used thawed and gently-squeezed frozen strawberries.
Enjoy!
Debbie
Strawberry Cake
Recipe By :Anne Byrn
Serving Size : 0 Preparation Time :0:00
Categories : Cakes & Pies
Amount Measure Ingredient -- Preparation Method
1 package plain white cake mix (no pudding) -- (18.25 ounces)1 package strawberry gelatin powder -- (3 ounces)
1 cup mashed strawberries with juice -- 1 1/2 cups whole berries
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
1 cup frozen unsweetened grated coconut -- thawed
1/2 cup chopped pecans
Place a rack in the center of the oven and preheat the oven to 350F. Line with parchment paper and lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk, and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven; if you oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
Frost with Strawberry Cream Cheese Frosting.
Source:
"The Cake Mix Doctor"
Copyright:
"1999"
Strawberry Cream Cheese Frosting
Recipe By :Anne Byrn
Serving Size : 0 Preparation Time :0:00
Categories : Cakes & Pies
Amount Measure Ingredient -- Preparation Method
8 ounces cream cheese -- room temperature8 ounces butter
1 box powdered sugar
1/2 cup strawberries -- mashed and drained well
1/2 cup frozen grated unsweetened coconut, thawed
1/2 cup chopped pecans
Combine cream cheese and butter in a medium bowl with electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and the ingredients are well combined. Fold in the coconut and pecans.
Frost Strawberry Cake or cake of your choice.
Source:
"The Cake Mix Doctor"
Copyright:
"1999"
- - - - - - - -
NOTES : Place frosted cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake in the refrigerator overnight before serving.
This is beautiful and, oh, so very delicious! Maybe I'll make this MY birthday cake this year! I think I used thawed and gently-squeezed frozen strawberries.
Enjoy!
Debbie
Strawberry Cake
Recipe By :Anne Byrn
Serving Size : 0 Preparation Time :0:00
Categories : Cakes & Pies
Amount Measure Ingredient -- Preparation Method
1 package plain white cake mix (no pudding) -- (18.25 ounces)1 package strawberry gelatin powder -- (3 ounces)
1 cup mashed strawberries with juice -- 1 1/2 cups whole berries
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
1 cup frozen unsweetened grated coconut -- thawed
1/2 cup chopped pecans
Place a rack in the center of the oven and preheat the oven to 350F. Line with parchment paper and lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk, and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven; if you oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
Frost with Strawberry Cream Cheese Frosting.
Source:
"The Cake Mix Doctor"
Copyright:
"1999"
Strawberry Cream Cheese Frosting
Recipe By :Anne Byrn
Serving Size : 0 Preparation Time :0:00
Categories : Cakes & Pies
Amount Measure Ingredient -- Preparation Method
8 ounces cream cheese -- room temperature8 ounces butter
1 box powdered sugar
1/2 cup strawberries -- mashed and drained well
1/2 cup frozen grated unsweetened coconut, thawed
1/2 cup chopped pecans
Combine cream cheese and butter in a medium bowl with electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and the ingredients are well combined. Fold in the coconut and pecans.
Frost Strawberry Cake or cake of your choice.
Source:
"The Cake Mix Doctor"
Copyright:
"1999"
- - - - - - - -
NOTES : Place frosted cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake in the refrigerator overnight before serving.
