Strawberry Cake Doctored Cake Mix Food

EASY STRAWBERRY CAKE - DOCTORED CAKE MIX RECIPE

Steps:

• In a large bowl, combine the whipping cream, melted preserves, and powdered sugar and beat the mixture for 5 to 8 minutes until stiff peaks form. Make sure not to overbeat or you will create strawberry butter.
• Once stiff peaks form, pour the whipped cream into a piping bag or a container for storage and refrigerate until ready to top the cake.
• Preheat the oven to 350°F and line an 8" or 9" round cake pan with parchment paper. Brush the sides of the pan with butter or oil.
• In a large bowl, add the cake mix, egg, vanilla extract, water, oil, and sour cream. Beat this mixture until just combined.
• Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool for 10 minutes in the pan before removing to a wire rack to continue cooling.
• Once the cake is done cooling, top with dollops of strawberry whipped cream and additional strawberry preserves.
• Top with sliced fresh strawberries and serve.

STRAWBERRY CAKE- DOCTORED CAKE MIX RECIPE

Steps:

• Preheat oven to 325 degrees, grease and flour three 8 inch round pans or two 9 inch round pans
• Put all ingredients into your mixing bowl and mix on low speed until the ingredients are blended. Then increase speed to medium and mix for approximately 2 minutes, scraping down sides of bowl mid way through.
• The mashed strawberries should be well blended into the batter.
• Bake for 30 min. or until tooth pick comes out clean.

DOCTORED STRAWBERRY CAKE MIX RECIPE

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

STRAWBERRY UPSIDE-DOWN CAKE

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).