Hi my name is Cristy and I’m a cake addict. I love cake…eating it, decorating it and everything in between. I started out as a hobby baker who really enjoys everything involving cakes, cupcakes and parties. I have been so fortunate to learn from others on the web, that my blog is my attempt to give a little back to the cake lovers out there.
I now have a small home based custom cake and cupcake business. I hope you enjoy my journey into through the cake world.
Strawberry Cake
1 box white cake mix
1 3.4 oz strawberry jello
1 cup flour
3/4 cup sugar
1 cup sour cream
2 tbl vegetable oil
3 whole eggs
1 1/3 cup strawberry puree/water mixture (about 1/2 cup should be water)
1/2 tsp baking soda
This is a combination of WASC and my great grandmother's strawberry cake recipe. Pre-heat oven to 325 degrees. To make strawberry puree, I buy frozen strawberries, thaw them and puree them in a food processors. You can of course use fresh strawberries as well. In a 2 cup measuring cup, add 1/2 cup water and enough strawberry puree to equal 1 1/3 cups liquid. Remember you want all the ingredients at room temperature. Mix all ingredients together and bake until a toothpick comes out clean.
Do NOT add salt to this recipe. The baking soda and acid in the strawberries creates salt so additional salt causes it to be very salty.
Top with Strawberry Buttercream (listed in my recipes). To me what really makes this cake is the strawberry buttercream with the cake so I always encourage people to use it as at least the filling.
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