Strawberry Birthday Cake

Having Gwen at the condo for the summer has been such a blast. We celebrated her birthday several weeks ago, and I made a simple strawberry cake, following Paula Deen’s Simply Delicious Strawberry Cake recipe. I also made it for my little sister's birthday the week before, and it was a huge hit on both occasions. Surprisingly, it barely calls for any butter! Just lots of sugar ;) 

Before we enjoyed cake and ice cream, we ate at Zea's Rotisserie and Grill, an absolutely fabulous restaurant that specializes in American food. The barbecue was amazing! Gwen and I both had ribs. Sadly, I was feeling sick and didn't enjoy it as much as I would normally have. Next time will most definitely be different, and I'll make sure to come with an appetite. A few photos of our evening: 

Here’s the Strawberry Cake recipe, as promised. Make this for your friend's next birthday party - it will not disappoint! And, you can't go wrong with a pink cake ;) Adding a bit of red food coloring to the icing would make the icing even pinker, if you want to go all out. I will definitely have to remember that for next time. 

 Cake:

• 1 box white cake mix (I used Duncan Hine’s)
• 1 3 oz. box strawberry instant gelatin
• 1 (16 oz.) package frozen strawberries in syrup, thawed and pureed (you’ll need some for the icing, too)
• 4 large eggs
• ½ c. vegetable oil
• ¼ c. water

Frosting:

• 1 8 oz. package softened cream cheese
• ¼ c. strawberry puree (saved from the cake mix)
• ½ tsp. strawberry extract
• 1 tsp. vanilla extract
• 7 c. confectioner’s sugar
• Fresh strawberries for garnish

 

 

Instructions:

1.   Preheat the oven to 350 degrees F. Grease and flour two 9 inch cake pans.

2.   Cake: In a large bowl, combine cake mix and gelatin. Add pureed strawberries (save ¼ c. for the icing), eggs, oil, and water. Beat at medium speed using a mixer until smooth. Pour into prepared pans and bake for 20-23 minutes, until a wooden toothpick inserted in the center comes out clean. Let the cakes cool completely before assembling.

3.   Icing: Cream butter and cream cheese. Beat in the saved ¼ c. strawberry puree, strawberry extract, and vanilla. Add the confectioner’s sugar gradually, beating until the icing is smooth.

4.  Assembly: After the cakes have cooled, spread frosting between layers and on the top and sides of the cake. Garnish with fresh strawberries if you’d like.