I adore strawberries!
One of my companions I attended a university with sent me an amusing note as of late. She was searching for a strawberry cake formula and her little girl discovered one on Pinterest and sent it to her. That's right, it was from MY blog from 6 years prior and I needed to giggle. Little world, all things considered!
In the wake of bringing all these wonderful crisp strawberries once again from Florida, I needed to make another of these strawberry cakes. Thus, I'm repeating the strawberry cake formula today, which I'm additionally refreshing on a printable formula page. We didn't do that in those days, however at this point formulas can be printed effectively.
Simple strawberry sheet cake made with a container cake blend base, with included fixings and a cream cheddar strawberry icing.
Also Try Our Recipe : No Bake Strawberry Jello Lasagna
Ingredients
- 1 box white cake mix
- 3 tbsp plain flour
- 1 (3 Oz) box strawberry jello
- 1/2 cup water
- 3/4 cup oil, I used canola oil
- 2 cup fresh or frozen pureed strawberries (one cup for cake & one cup for icing)
- 4 eggs
Instructions
- Combine cake mix, flour, Jello and water. Add oil and eggs, one at a time, beating well between. Add strawberries. Beat 2 minutes. Pour batter into well greased and floured 9×13 pan. Bake at 350* for about 45 minutes.
- CREAM CHEESE ICING: adapted from Paula Deen online recipe
- 1 stick butter softened
- 1 8 oz. pkg. cream cheese, softened
- 1 cup frozen or fresh pureed strawberries
- 3 cups powdered sugar
- Add all ingredients to a mixing bowl and mix with mixer until creamy. Pour over cake after it cools from the oven. Add a strawberry to top for garnishment or pureed strawberries to top. Eat and Enjoy!
For more detail : bit.ly/2Vjh1q2
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