Strawberry Cake

Photo by Shawnda S.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    package (18-1/4 ounces) white cake mix

  • 1

    package (.3 ounce) sugar-free strawberry gelatin

  • 4

    egg whites

  • 1/3

    cup canola oil

  • 1

    cup frozen unsweetened strawberries, thawed

  • 1/2

    cup water

  • ICING:

  • 1/3

    cup butter, softened

  • 2-1/3

    cups confectioners' sugar

Directions

1. Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside. In a large bowl, combine cake mix and gelatin. Add egg whites and oil; beat until well blended. 2. In a small bowl or food processor, mash strawberries in their juice. Set aside 3 tablespoons for icing. Add water and remaining berries to the batter; mix well. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 3. For icing, in a small bowl, combine butter and reserved strawberries. Gradually beat in confectioners' sugar until light and fluffy. Place one cake layer on a serving platter; top with half of the icing. Repeat layers. Prep: 10 min. Bake: 20 min. + cooling

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