Seriously this was the best tasting cake I've ever tasted. The picture does no justice to the taste of the cake. It was so good I am still thinking about this cake. Sadly though the cake looked awful as I had all kinds of problems with the layers and sticking to the baking pans due to the kids helping me. This cake really was not hard to make and I promise you it tastes better than any boxed cake mix you've ever tried. I used three different recipes in making this cake. Also instead of using frozen strawberries I used fresh in the cake.
Strawberry Cake from Scratch
- 2 cups white sugar
- 1 (3 ounce) package strawberry flavored gelatin
- 1 cup butter, softened
- 4 eggs (room temperature)
- 2 3/4 cups sifted cake flour
- 2 1/2 teaspoons baking powder
- 1 cup whole milk, room temperature
- 1 tablespoon vanilla extract
- 1/2 cup strawberry puree made from frozen sweetened strawberries
- 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
Whipped Cream Cheese Frosting
- 1 (8 ounce) package cream cheese
- 1 cup white sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- In a small bowl beat whipping cream until stiff peaks form; set aside.
- In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
- 2 1/2 cups coarsely chopped hulled strawberries
- 1/2 cup sugar
- 2 1/2 tablespoons cornstarch
- Bring all ingredients to a boil in a heavy small sauce pan, stirring constantly and crushing berries slightly with back of spoon.
- Boil 2 minutes to thicken, stirring constantly (mixture will be slightly chunky)
- Pour into bowl and cool completely.