30 Minutes
10 Slices
easyIngredients
Strawberry Cake
- 16.5- oz box of Strawberry Supreme cake mix
- 3 Large eggs, room temperature
- ½ cup (1 stick) of unsalted butter, melted
- 1 cup whole milk
- 3-ounce box of strawberry gelatin mix
- ½ cup Strawberries, sliced in thin slices (feel free to use more!)
- 3 strawberries cut in half for decoration.
- 1 strawberry cut in 4 pieces for decoration.
Classic Buttercream Icing
- 2 cups solid white vegetable shortening
- 2 teaspoons vanilla extract
- 14 – 16 teaspoons of milk or water – add more to get your desired consistency
- 2 lbs pure cane confectioners’ sugar
Directions
Strawberry Cake
1.) Using a mixer, mix eggs, melted butter and milk together until blended.
2.) Add in strawberry gelatin and strawberry cake mix until blended smoothly.
3.) Add in cut up strawberries and mix on low.
4.) Divide cake batter evenly into 2- 9-inch round cake pans.
5.) Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
6.) Cool in cake pans for 5 mins and then turn upside down on cooling rack.
7.) Once cooled put a little icing on plate or platter and place first layer on icing and lightly press down. Spread icing onto top layer and smooth over top and sides until no cake is showing. Place second cake layer on top of iced cake and repeat icing cake with top layer.
8.) Decorate with icing and strawberries. Place half cut strawberries around bottom of cake. Place the 4 pieces in center of cake and fill with icing in middle.
Classic Buttercream Icing
1.) Using a mixer, Cream shortening, vanilla and water until smooth.
2.) On low speed add in confectioners’ sugar a little at a time until fluffy. Then turn up to medium speed for about 2 minutes. Add water (1 teaspoon at a time if icing is too stiff, needs to be spreadable)
3.) Using a spatula scrape down the sides to make sure it all gets mixed together.
4.) For decorating, put icing in piping bag with an icing tip of your choice (we used a large star tip)
