Fresh Strawberry Cake With Cream Cheese Icing
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I’ve had strawberries on the brain lately. This time of year, the prices have gone down and they are so inexpensive that you can purchase whatever you need for cooking and an extra carton just to nibble. I eat them all on the way home, then throw the container in the trash on my way in the house. The trick is always to hide the evidence! My dad is a retired criminal investigator so I’m privy to all these little tips and tricks ~wink wink~.
There are so many strawberry dishes that I love. My personal favorite is my Mama’s strawberry pie, Ricky’s favorite is Strawberry punchbowl cake, and Bradybug favors good old fashioned strawberry shortcake. Katy does not eat strawberries at this moment in her life because she still has a preference for orange foods over red: Cantaloupe, cheese cubes, carrots, etc. ~sighs and shakes her head~
The fresh strawberry cake I’m bringing you today is my mother’s favorite and a guaranteed showstopper. I’ve served this at baby showers, bridal showers, spring brunches, and sent it to school as a special treat for the teachers. My favorite place to serve it, though, is at my own dinner table.
You’ll need: White cake mix, strawberry gelatin mix, cooking oil, milk, fresh strawberries, and Three Eggs.
The eggs were camera shy so you’ll have to imagine they are there. I hate to force the little fellas to pose when they get bashful like that.
Wash your strawberries and cut the tops off, slice them up a bit.
and put them in a big old plastic bag.
and crush ‘em!
*The amount of strawberries needs to be one cup after they are crushed, not before.
You can use any method of crushing that you like but I find a plastic bag and a can of somethin‘ works just great.
You know, they have all of these gadgets for the kitchen nowadays but it just seems like most of them are more of an inconvenience to keep up with and clean after wards than just using what you have on hand.
Personally, I’m so unorganized that if I did have half of the gadgets they made I’d never know where I put the things anyway.
Place your oil and milk in a large mixing bowl,
add your gelatin
and your eggs and cake mix.
Mix that up really well til you have a smooth, creamy, pink batter.
Have y’all read Pinkalicious yet? If you have a little girl in your life my Katy’s age you probably have. It’s a precious little book that will have you making pink cupcakes soon as you finish it! This cake will give you a glorious case of Pinkitis!
Add in your crushed strawberries, juice and all.
Mix that up again.
Now grease and flour two round cake pans.
What I do is just dip a paper towel or paper napkin into vegetable shortening and then smear it around with that.
Sprinkle a little flour in and pat it all around to coat.
And just pat your pan over the trash can to get rid of any excess.
Divide your batter evenly among the cake pans
(I really prefer to make sheet cakes and skip all of this dividing batter nonsense but I’m doing this for y’all coz I love ya so much ~kisses your cheek and hugs your neck~)
If you want to have more even cake layers, you need to hit the pans a bit after you pour your batter in like this…
This removes a lot of the air bubbles and helps them bake without so much of a mound in the center.
Here we go, all done.
Let them sit in the pans for about ten minutes.
And then turn out to cool completely
Depending on how badly your kids want to eat this cake. Mine want to eat it pretty badly so we’re gonna pretend we let our layers cool completely
(but you really should)
Now lets make us some cream cheese icing.
We’re gonna need cream cheese, margarine, and powdered sugar.
Your cream cheese and margarine really really really need to be room temperature so set them out earlier in the day before starting this.
That pattern on this plate is called “Memphis” by the way. It’s some of my good ol’ Corelle. I chose it because you always remember the plates you ate on growing up and I wanted my kids to remember bright happy colors.
Place your margarine and cream cheese in a bowl.
Mix ‘em up til they’re nice and creamy smooth.
Add in your powdered sugar.
Now any recipe is gonna tell you to add this gradually but I don’t do anything gradually so if something’s gonna get baked in my kitchen it’s gonna have to buck up. Recipes say gradually but at Bountiful, we dump all at once. Live on the edge with me.
See? All nice and creamy and I didn’t have to fuss over doing anything gradually. ~winks~
Now Ice your layers and cut it quick! They youngun’s are a waitin’!
Okay seriously, wait for everything to cool completely and then ice it.
Must be stored in the refrigerator and I prefer it served cold but thats up to you.
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“The distance between who I am and who I want to be is separated by my actions.”
Just wanted to say “Hidy!” to ya, so I made the video below.
Please note: This video was made in 2010, just before my first book came out. My second book debuts fall of 2013.