Strawberry Cake With Jell O Food

STRAWBERRY SECRET TUNNEL CAKE

Steps:

• Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or sides of cake. Remove and save cutout for snacking or other use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; place in separate medium bowl. Add COOL WHIP; whisk until blended. Refrigerate 10 to 15 min. or until thick enough to spread. Meanwhile, refrigerate remaining plain gelatin 5 to 10 min. or until thickened.
• Stir 3/4 cup strawberries into thickened plain gelatin; spoon into tunnel of cake. Replace top of cake. Frost cake with COOL WHIP mixture. Garnish with remaining strawberries before serving.

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.

FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM RECIPE

Steps:

• I recommend making this reduction the day before you're ready to make your cake.
• Place fresh or thawed, frozen strawberries into a medium saucepan. Optional: blend strawberries with an emersion blender if you prefer a smoother texture of strawberry reduction.
• Heat on medium-high and add in sugar (if desired), lemon zest, lemon juice and salt. Stir occasionally to prevent burning.
• Once bubbling, reduce heat to medium-low and slowly reduce until berries begin to break up and the mixture has reduced by about half. This will take about 20 minutes. If your mixture has reduced by half and is still watery, continue to cook until all of the liquid is out.
• Occasionally stir the mixture to prevent burning. You should end up with about 2 cups of thick strawberry reduction that looks like tomato sauce. Transfer to another container and let cool before use.
• You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.
• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.
• Make sure to take your strawberry reduction out of the refrigerator 1 hour before making your cake so that it comes to room temperature.
• Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
• Grease three 8" cake pans with cake goop or preferred pan release
• In a separate medium bowl, whisk together the milk, strawberry reduction, strawberry emulsion, vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring.
• In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt.
• Add room temperature butter to your stand mixer with the paddle attachment and beat at medium speed until smooth and shiny, about 30 seconds.
• Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.
• Add the egg whites one at a time, beating 15 seconds in between. Your mixture should look cohesive at this point. If it looks curdled and broken, your butter or egg whites were too cold.
• Mix on low speed and add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. If it looks like ice cream, you did it right!
• Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula.
• Bake cakes at 350ºF/176ºC until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.
• Place pans on top of a wire rack and let cool for 10 minutes. Then flip your cakes onto the racks and cool completely.
• Once cooled, wrap each layer in plastic wrap and refrigerate or freeze before assembling your cake.
• Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes
• Place pasteurized egg whites and powdered sugar in the bowl of your stand mixer. Add the whisk attachment and combine ingredients on low, then whip on high for 5 minutes.
• Add in your softened butter in chunks and whip on high for 8-10 minutes until it's very white, light and shiny. It may look curdled and yellow at first, this is normal. Keep whipping.
• Add in strawberry reduction, vanilla extract and salt and continue whipping until incorporated.
• Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles.
• Place your first layer of strawberry cake onto a cake plate or cake board. Trim off the dome if needed with a sharp knife so the top of the cake is flat.
• Add a very thin layer or your cooled reduction over the cut surface. This helps soak into the cake and adds moisture and strawberry flavor.
• Add a layer of strawberry buttercream, I shoot for about 1/4". Smooth it with your offset spatula until it's flat.
• Frost the outside of your cake with the leftover buttercream and decorate with some fresh. strawberries if desired.

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.

EASY STRAWBERRY CAKE RECIPE

Steps:

• Preheat the oven to 325 degrees.
• In the bowl of a stand mixer, combine the cake mix, gelatin, milk, oil, eggs and fresh strawberry puree.
• Beat on low speed until mixed, then beat on medium speed for 2 minutes.
• Grease and flour two 9" round cake pans (*see instructions below for 9x13 cake pan*).
• Divide the batter evenly between the two cake pans.
• Bake at 325 degrees for 29 minutes, or until the top of the cake bounces back when you touch it.
• Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.
• For the Frosting
• In the bowl of a stand mixer, cream the softened butter for 1-2 minutes until nearly white in a appearance.
• Add 2 cups of powdered sugar and the vanilla extract. Beat on low for 1 minute. Scrape down the sides of the bowl.
• Mix in the heavy cream* and another 2 cups of powdered sugar. Beat on low for 1 minute. Scrape down the sides of the bowl.
• Add the last 2 cups of powdered sugar and the strawberry jam. Beat on low speed until mixed, then beat on medium speed for 1-2 minutes, until the frosting is creamy and smooth, scraping down the sides as needed.
• To Frosting the Cake:
• Place one cake layer on a cake plate.
• Spread frosting on top of the first layer.
• Place the second cake layer on top of the frosting.
• Use the remaining frosting to frost the top and sides of the layer cake.
• Optional: Decorate the top middle of the cake with a few tablespoons of strawberry jam and fresh strawberries.
• Store at room temperature until serving, then store leftovers in the refrigerator.

STRAWBERRIES AND CREAM JELLO CAKE

Steps:

• Preheat the oven to 350 degrees.
• Spray a cake pan with nonstick spray and sprinkle with flour. Tip and tap the edges of the cake pan to coat it with flour.
• In the bowl of a mixer, mix the cake mix, eggs, water, oil and jello together.
• Pour into greased and floured 9×13 pan.
• Bake at 350* for 27-30 minutes.
• When cake is done, prick with 2 tined fork while still hot.
• Immediately pour cream icing over top.

STRAWBERRY JELLO CAKE

Steps:

• Preheat oven to 350 F, line 9 or 9 1/2 inch round cake pan with parchment paper, grease with cooking spray, set aside.
• In a bowl combine flour, baking powder, baking soda and salt, set aside.
• Melt the butter in a small sauce pan over low heat and set aside to cool.
• Transfer melted butter to a large bowl and using electric mixer on a low speed mix in sugar (it will be grainy), then mix in egg, milk, yogurt and vanilla.
• Slowly add dry ingredients into egg mixture and mix on low speed until combined spread the batter into prepared pan and bake 18-20 minutes (until the toothpick inserted in the center comes out clean). Let it cool in the pan for 10 minutes then transfer to a rack to cool completely, then transfer cooled cake onto serving plate. And place the ring from 9 or 9 1/2 x 3 inch springform pan around the cake.
• Dissolve 1 1/2 tsp. gelatin in 2 Tbsp. cold water and let it set for a few minutes, then microwave or place into a hot water bath to dissolve completely, set aside to cool.
• Beat cream cheese until light and fluffy.
• Beat heavy whipping cream until soft peaks form, gradually add powdered sugar and continue beating until stiff peaks form. Mix in vanilla and dissolved gelatin, than add cream cheese and mix to combine. Spread onto cooled cake and place in the fridge for 30 minutes.
• Prepare Jello with 2 cups boiling water and set aside to cool to room temperature.
• Wash, hull and halve the strawberries lengthwise, then line around the edges of the cheesecake layer. Line up the next row by stacking slightly on top of the strawberries in the first row, and continue to cover the whole cheesecake layer.
• Pour the room temperature Jell-O over strawberries(the cheese cream will melt if the jelly liquid is too warm).
• Refrigerate until jello is set than run a thin knife around the cake and release the springform pan ring and serve.

STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees.Grease and flour two 9" round cake pans. Combine cake mix, flour, oil, water, eggs and Jell-o in your mixer. I mixed for 2 minutes. Gently fold in frozen strawberries. Pour into prepared cake pans and bake for approximately 25 minutes. Use the "toothpick test" to make sure cake is done in the middle. Turn out on a cooling rack to cool completely. Pre-Pare the Frosting: Combine frosting ingredients until frosting is desired consistency. Add more sugar to thicken, more strawberries to thin. Frost in between layers, and the outside as you would any cake. Garnish with fresh strawberries if desired. Don't do this step too far in advance, as they will become syrupy.

STRAWBERRY JELLO CAKE (ONLY 3 INGREDIENTS)

Steps:

• Place 6 ounces of jello mix in a large bowl. Stir in one cup of hot boiling water, followed by one cup of cold water.
• Stir everything until all jello mix is melted. Place the mixture into refrigerator and let the jello set slightly.
• Mix the Cool Whip into the Jello. Stir to combine until smooth and creamy.
• Spray a 9-inch springform pan with cooking spray and transfer the cool whip mixture into the pan. Cut the strawberries in half and place them along the rim of the cake. Place the cake in the refrigerator to set for about 30 minutes.
• Combine 1 cup of boiled water with 3 ounces of Jello. Place the mixture in the fridge until it cools down to room temperature.
• Pour the Jello mixture over the Cool Whip mixture and allow it to set completely in the fridge.
• Remove the cake from the springform pan. Keep it refrigerated until it's ready to serve. Enjoy!

EASY STRAWBERRY JELLO POKE CAKE (ONLY 5 INGREDIENTS!)

Steps:

• Preheat oven to 350 degrees and spray a 9×13 glass baking dish with non-stick spray. Prepare cake mix batter in a large mixing bowl according to package instructions and place in the oven as directed.
• Once cake has fully baked, remove from oven and let cool in the pan on a wire rack for 1 hour.
• Using the end of a wooden spoon, gently poke holes evenly across the entire cake.
• Next mix together two 3 ounce boxes of strawberry jello mix with 1 1/2 cups (boiling) hot water. Stir until the jello has completely dissolved. Next add 1 cup of cold water and stir for 1 minute.
• Pour jello mixture evenly over the cake, then cover with plastic wrap and place in the refrigerator to chill for 2-4 hours. *For a cleaner "poke cake" effect, use a large spoon to drop the jello mixture evenly across the cake.
• While cake is refrigerated, clean and slice or dice strawberries, and (if desired) add a teaspoon or two of sugar to sweeten them. Place in an airtight container and refrigerate until ready to decorate/serve.
• Remove cooled cake from the refrigerator and spread either homemade whipped cream or 1 8 ounce tub of cool whip on top with a spatula.
• Re-cover with plastic wrap and store in the refrigerator until ready to serve. Before serving, top with your diced or sliced strawberries, slice, and enjoy!

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.

STRAWBERRY JELLO CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 9-inch x 13-inch baking dish. Set aside.
• Prepare cake mix with water, vegetable oil, and egg whites according to package directions.
• Bake at 350 degrees for 29-33 minutes. Let cake cool to room temperature. After the cake has cooled, poke holes into the cake with a fork.
• Boil 1 cup of water; remove from heat. Add in gelatin mix and stir about 2 minutes or until well dissolved. Add 1/2 cup of cold water and stir to combine.
• Pour the Jell-O into the holes that were poked into the top of the cake, being sure to pour all the Jell-O over the cake. Refrigerate the cake for at least 3 hours to let the Jell-O setup.
• Once chilled, top the cake with the whipped topping. Add the sliced strawberries for garnish. Slice and serve the cake. Cover and refrigerate any leftovers.

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:

• Microwave frozen strawberries for about 45 seconds, or until thawed and slightly mushy.
• In a mixing bowl, stir together cake mix and strawberry jello mix.
• Add in water, oil, and eggs.
• Beat well with a hand mixer.
• Add in thawed strawberries and beat again with the mixer until well combined.
• Pour batter into a greased 9 x 13 inch baking dish.
• Bake at 350 degrees for 35 - 40 minutes or until a cake tester comes out clean.
• Cool completely and sprinkle powdered sugar on top of cake before serving.

STRAWBERRY CAKE

Steps:

• Mix flour, sugar, baking powder, non-fat dry milk, Pink Himalayan Sea salt and strawberry gelatin in a stand mixer with a paddle attachment on low.
• Add water, vanilla, vegetable oil, eggs and mix until incorporated. Scrape bowl in between mixing.
• Fill greased, parchment paper-lined, and lightly flour-dusted cake pan(s) about 1⁄2 way full with the batter.
• Evenly spot teaspoon-full increments of strawberry jam on top of the batter in the cake pans. Swirl jam with a toothpick or skewer.
• Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.