Strawberry Cake Doctored Cake Mix Food

STRAWBERRY CAKE (LIKE BOX MIX BUT BETTER)

Steps:

• To make the strawberry reduction for the cake layers, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/4 cups of puree. Strain it through a fine mesh sieve and you should end up with about 1 cup of puree.
• Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced by half to 1/2 cup, about 15-20 minutes. To measure, pour the puree into a measuring cup. If it's more than 1/2 cup, add it back to the pan and continue cooking.
• When the puree has thickened and reduced, pour into a measuring cup or bowl and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
• To make the cake layers, preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.
• Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• Add the butter, sugar, oil, strawberry extract and vanilla extract to a large mixer bowl and beat together on medium speed until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
• Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until mostly combined.
• Slowly add the milk, strawberry reduction and 8 drops of food color and mix until well combined.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• Gently fold in additional food color until you have your desired shade of pink.
• Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
• Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
• To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
• Add about half of the powdered sugar and mix until well combined and smooth.
• Add the vanilla extract and mix until well combined.
• Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
• To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat, if needed.
• Place the first cake on a serving plate or a cardboard cake round.
• Spread about 1 cup of frosting evenly on top of the cake,
• Add the second layer of cake and another cup of frosting.
• Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, run a 9 inch offset spatula around the outside of the cake while turning your turntable. Start with the line at the bottom and work your way to the top.
• Pipe shells of frosting on the top edge of the cake and the bottom, then decorate with strawberries, if desired.

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.

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 CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine dry cake mix, gelatin powder, water and oil. Beat on low speed 1 minute or until moistened; beat on medium 4 minutes. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mashed strawberries into cake batter. , Pour into three greased and floured 8-in. round baking pans. Bake 25-30 minutes or until a toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., Spread whipped cream or frosting between layers and over top and sides of cake. If frosted with whipped cream, store in the refrigerator.