DOCTORED STRAWBERRY CAKE MIX RECIPE
An easy strawberry cake mix recipe that tastes almost as good as scratch! The perfect recipe for when you want a delicious strawberry cake but you're short on time. Frosted with a yummy lemon buttercream!
Provided by Elizabeth Marek
Categories Dessert
Time 40m
Number Of Ingredients 18
Steps:
- The instructions for this cake are super easy. Basically, put it all into a bowl and mix it for 2 minutes! Voila! Cake batter is ready.
- Pour batter into three 8" cake pans prepared with cake goop or your preferred pan release. Bake at 350ºF for 25-35 minutes or until a toothpick inserted comes out clean
- Place pasteurized egg whites and powdered sugar in the bowl of a stand mixer with the whisk attachment. Mix on low until combined and then bump up to high and whip for 3 minutes. It will look like royal icing, not meringue.
- Add in your salt then your butter in small pieces while mixing on low until combined, then bump up to high. Whip until light, white and fluffy and it doesn't taste like butter anymore. This can take 10-15 minutes.
- Switch to the paddle attachment and mix on low for 15 minutes to smooth buttercream and reduce bubbles (optional)
- Mix in your lemon curd, lemon zest and extract until combined.
- Frost and decorate your cake as desired
Nutrition Facts : ServingSize 1 g, Calories 505 kcal, Carbohydrate 55 g, Protein 3 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 97 mg, Sodium 270 mg, Fiber 1 g, Sugar 44 g
STRAWBERRY UPSIDE-DOWN CAKE
This is for the Strawberry lovers. The best time for this would be during late spring and early summer when strawberries are at their peak. It is also great to take to potlucks or to treat the family. We found this recipe in the newspaper food section. NOTE: For the cake mix, we use the Betty Crocker Super Moist Butter Recipe Yellow Cake mix.
Provided by c0dphish
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Place butter in a 9-by-13 inch glass cake pan and put it in the oven until the butter is melted.
- Sprinkle the brown sugar over the melted butter.
- Place the cut strawberries in a bowl and sprinkle them with the 2 tablespoons of sugar.
- Stir gently until a juice is produced.
- Place the strawberries (cut side up) in the pan over the brown sugar (Berries should not overlap).
- Reserve the juice.
- Place the dry cake mix in a large bowl.
- Use a whisk to break up any clumps.
- Make a well in the center of the mix.
- Pour the milk into the well and blend the batter together.
- Add the oil to the cake mix and blend well.
- Add the eggs, one at a time, blending after each addition.
- Add the reserved strawberry juice.
- Pour the batter over the strawberries in the pan.
- Bake at 350 degrees for 40-45 minutes or until the center of the cake feels firm when lightly touched.
- Cool the cake on a wire rack for 5 minutes.
- Place tray over the cake and carefully invert the cake and tray together so that the cake comes out of the pan with the strawberries on top.
- Drizzle the cooled cake with syrup (optional).
STRAWBERRY CAKE
Make the most of strawberry season with our strawberry cake, with light sponge, jam and soft cheese icing. It makes a fabulous centrepiece dessert
Provided by Cassie Best
Categories Dessert, Treat
Time 1h10m
Number Of Ingredients 11
Steps:
- Butter and line the bases of three 18cm cake tins. Heat the oven to 180C/160C fan/gas 4. Blend the butter and sugar in a food processor until smooth and creamy. Add the eggs, flour and yogurt and blend again. Add 200g strawberries (save the best ones to decorate) and the vanilla. Blend once more, until the mixture is well combined.
- Divide the cake batter evenly between the three cake tins. Spread and smooth the tops with a spatula, then bake for 25-30 mins, until the cakes have risen and a skewer inserted into the centre comes out clean. Return to the oven for another 5 mins if any wet mixture clings to the skewer. Leave in the tins for 5 mins, then turn onto a wire rack and leave to cool completely. The cakes can be made up to two days before icing, or frozen for two months.
- For the icing, blend the butter and half the sugar until smooth and creamy, add the soft cheese and the remaining sugar and blend again. Be careful not to over mix as the icing will become runny. (If you do overmix, don't worry - keep mixing with an electric whisk and it'll thicken back up).
- Layer the cakes with the jam and half the icing. Invert the final cake on top, so the base of the cake it now the top, giving you a flat surface. Pile the rest of the icing on top of the cake, using a palette knife to spread the icing over the top and down the sides. Save a little icing to pipe rosettes around the edge of the cake, if you like. Top with the remaining strawberries. Can be made up to a day ahead of serving, keep somewhere cool or in the fridge. Will keep for three days.
Nutrition Facts : Calories 719 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 81 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
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