Elsies Strawberry Cake Recipes

Steps:

• Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
• Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Steps:

• Preheat oven to 350 degrees F.
• Combine cake mix and dry gelatin, oil and milk. Blend well. Add eggs and beat four (4) minutes. Add 1/2 c. coconut, 1/2 c. pecans and 1/2 c. strawberries - blending only. (Note: If frozen strawberries are used they should be thawed. Strawberries should be mashed and well drained.) Bake in greased and floured pan 25 to 30 minutes or until "springy" to touch.
• Have combined when cake comes from oven: Powdered sugar, melted butter, 1/2 c. strawberries, 1/2 c. pecans, 1/2 c. coconut and the extracts.
• Cream sugar, butter. Add coconut, pecans, extracts, and strawberries--blend only.
• Make holes in cake (using fork tines) while hot and pour mixture over cake, pressing down with fork to force topping down into the cake.
• Cool before serving. Cake can be made completely with topping and frozen for future use. (Note: due to the high acidity level of the strawberries, cover cake with plastic wrap before covering with aluminum foil, otherwise holes will appear in the foil.)