Nothing says “Hello, Spring!” like strawberries. A bakery here in my town makes fresh strawberry cakes, using strawberries in the batter and the icing, it is to die for. I decided to try to do something like that, only using buttercream icing. Sort of strawberries and cream, if you will.
This cake was so easy to make, I didn’t end up using fresh strawberries, I used frozen as the recipe called for. But it made a truly delicious, moist cake and I already knew I’d love the buttercream icing, I’ve made it many times before. I hope you enjoy this as much as our friends did!
1 box white cake mix
1 (3-oz) pkg strawberry flavored instant gelatin
1 lb. package frozen strawberries, thawed and puree’d
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Preheat oven to 350 degrees and grease two 9-inch cake pans.
Mix the gelatin powder and the cake mix together. Using a mixer, add the rest of the ingredients and beat until smooth. Pour equal amounts into each pan and bake for 20-30 minutes, until a toothpick inserted in the center comes out clean.
Set aside on cooling racks. When fully cooled, ice with desired icing. Here is my buttercream icing:
Buttercream Icing Recipe seen on Confections of a Foodie Bride, originally from Williams-Sonoma Yields
2 sticks butter, room temperature
6 cups powdered sugar
5 tbsp milk (I used 2 percent)
2 tsp vanilla extract
1/4 tsp almond extract
pinch of salt
1 tsp meringue powder
Place all ingredients in the bowl of a stand mixer and with the paddle attachment (scraper if you have it), beat on low until the ingredients are just mixed. Turn the speed up and whip the icing until it’s light and fluffy, about 3-4 minutes. If you don’t have the paddle scraper, then you will need to stop once to scrape the sides and bottom.