Strawberry Cake Mix Strawberry Jello Food

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.

STRAWBERRY POP CAKE

Steps:

• Prepare white cake mix according to package directions.
• Pour into a 9 x 13 baking pan.
• Bake as directed.
• When the cake is almost done, mix the strawberry Jell-O, boiling water, and strawberry soda together.
• As soon as the cake comes out of the oven, prick holes in it with a fork, and immediately pour the strawberry soda mixture over the cake.
• Refrigerate.
• To prepare icing, gently beat together dry pudding mix, Cool Whip, and milk.
• Spread over cooled cake.
• Garnish with strawberries if desired.
• Store in refrigerator.

STRAWBERRY CAKE

Steps:

• 1. Cake: 1 box white cake mix 1 box strawberry Jello 1/2 cup vegetable oil 1/2 cup water 4 eggs 1/2 cup strawberries, pureed Preheat oven to 325. Grease and flour a 13x9 baking pan. Mix all ingredients well, for at least two minutes; bake at 325 for 45 minutes.
• 2. Icing: 1 box powdered sugar 1/2 cup softened butter Enough pureed strawberries to make the icing spreadable, approx. 1/2 cup. Spread over lukewarm cake.

STRAWBERRY JELL-O POKE CAKE

Steps:

• Prepare cake mix according to instructions on box for a 13x9-inch cake. As soon as cake comes out of the oven, poke holes in it with a fork.
• Meanwhile, mix strawberry gelatin with 2 cups boiling water, stirring well to dissolve. Cool slightly.
• Pour gelatin over the cake and chill until set.
• Mix strawberries with sugar.
• Top cake with the strawberries, juice and all, then Cool Whip.
• Refrigerate until ready to serve.

STRAWBERRY SWIRL CAKE

Steps:

• Preheat oven to 350°F
• Grease two 8 or 9 inch round cake pans; set aside.
• Prepare cake batter as directed on package.
• Pour half of the batter into medium bowl.
• Add dry gelatin mix; stir until well blended.
• Spoon half of the white batter and half of the pink batter, side by side, into each prepared pan.
• Lightly swirl batters together using a teaspoon. (Do not overswirl.)
• Bake 30 minutes.
• Cool 30 minutes in pans. Remove to wire racks; cool completely.
• Mix sour cream and powdered sugar in medium bowl until well blended.
• Gently stir in whipped topping.
• Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture.
• Top with 1 cup of the strawberries and remaining cake layer.
• Spread top and side of cake with remaining whipped topping mixture.
• Top with remaining 1/2 cup strawberries just before serving.
• Store leftover cake in refrigerator.