Easy Strawberry Cake With Jello Food

STRAWBERRY CAKE WITH JELL-O®

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
• Combine cake mix, gelatin mix, oil, eggs, strawberries, and flour in a large mixing bowl. Pour equal amounts into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and allow to cool completely, about 30 minutes.
• While cakes are cooling, mix powdered sugar, butter, and vanilla extract together in a bowl by hand. Chill for about 20 minutes.
• Whip chilled frosting until fluffy. Sandwich cake layers together with some frosting. Spread remaining frosting over the top and sides.

STRAWBERRY JELLO CAKE

Steps:

• Preheat oven to 350 degrees.
• Bake cake according to directions on the box.
• When done poke holes in it and slowly pour strawberry pop over it.
• Combine jello and 1 cup hot water until dissolved; slowly pour over cake.
• Let cake cool completely and soak up all the liquid.
• Meanwhile prepare topping.
• Make box of instant pudding according to directions on box.
• Fold in cool whip.
• When cake is completely cooled top with pudding topping.
• Enjoy!

STRAWBERRY JELLO CAKE

Steps:

• Preheat the oven to 350 degrees.
• Mixing the cake mix, eggs and vegetable oil together, and pour cake mixture into a coated cake pan. Bake for 30 minutes or until cake is done.
• Remove from oven and poke holes in cake (using a large fork). This is so the Jello can absorb into the cake. In a separate bowl combine Jello with one cup of boiling water. Mix until jello is dissolved.
• Pour dissolved jello mixture over cake. Refrigerate overnight.
• Before serving spoon cool whip over cake, cut and serve.

EASY STRAWBERRY CAKE WITH JELLO

Steps:

• Preheat oven to 350.
• Lightly grease and flour 2 9 inch cake pans.
• Gently mash 1 cup of chopped strawberries.
• Add the cake mix, jello, oil, milk, eggs, and strawberries into a large mixing bowl. Blend with an electric mixer for 2 minutes. Fold in the coconut and pecans.
• Divide the cake mix into the two prepared pans. Bake the cakes for 28 to 30 minutes until they start to turn golden brown and pull away from the sides.
• Cool cakes in pans on a wire cooling rack for 1o minutes. Run a knife around the edges of the pan to loosen the cake. Remove the cakes from the pan and allow them to cool completely on the wire rack.) Make sure the cakes are cooling right side up to avoid cracking.
• Prepare the frosting while the cakes are cooling: Gently mash remaining strawberries and discard the liquid.
• Beat cream cheese and butter together in a medium bowl with an electric mixer. Slowly add the sugar to the bowl, 1/2 cup at a time and continue mixing on low.
• Add strawberries and beat the frosting for another minute, fold in coconut. Set aside in the fridge.
• To assemble the cake, place the 1st layer on a serving tray, right side up. Top with frosting. Add 2nd cake layer on top of frosting layer. frost the top and sides of the cake.
• Store in the fridge until ready to serve.

MAMAW EMILY'S STRAWBERRY CAKE

Steps:

• Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.

NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM

Steps:

• First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
• Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
• Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
• Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
• Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
• Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
• Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
• To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.

STRAWBERRY CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
• Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.