My mother asked me to prepare some desserts for Easter, and I wanted to try something fruity that wasn’t pie. A lot of strawberry cake recipes are recommended with vanilla frosting, but I wanted something a little less sweet, so the focus was on the strawberry flavor, so I made whipped cream icing. While this cake definitely needs to stay refrigerated up until you serve it, it is really a delicious combination!
Strawberry Cake Ingredients
1 package of white cake mix (regular size)
1 package of strawberry gelatin (3 oz.)
3 tbsp. of sugar
3 tbsp. of flour
1 cup of water
1/2 cup of canola oil
2 large eggs
1 cup of finely chopped strawberries
Strawberry Cake Directions
Preheat the oven to 350 degrees. Grease the bottoms and sides of the two 8-inch round baking pans.
In a large bowl, combine the cake mix, gelatin, sugar and flour. Add water, oil and eggs. Beat on low speed for 30 seconds, and then beat on medium speed for 2 minutes. Fold in chopped strawberries. Pour batter in pans.
Bake for 25-30 minutes of until toothpick inserted comes out clean. Let cool before icing the cake, stacking them and decorating.
Whipped Cream Frosting Ingredients
2 cups of heavy whipping cream
1 box (3.3 oz.) of vanilla instant pudding mix
1/3 cup of confectioner’s sugar
*Optional – Red Food Coloring
Whipped Cream Frosting Directions
Add whipping cream to a cold bowl and whip until stiff peaks form. Fold in the pudding mix and confectioner’s sugar until thickens. If you’d like a pink colored frosting, then add a few drops of red food coloring.
Fresh fruit of your choice – I used strawberries, blueberries, and raspberries
Wash and cut berries and decorate making a border around the base of the cake, and then a semi-circle design on top of the cake. You can also sprinkle some confectioner’s sugar on top if you’d like.