Moist 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:

• 1. PREPARING MACERATED STRAWBERRIES: Wash and remove stems before thinly slicing. Place in a bowl and mix with 1/2 cup of sugar and 1/2 teaspoon of salt. Cover and allow to sit for a minimum of 30 minutes. Once macerated, use a fork to smash the berries. Set aside a 1/2 cup of drained strawberries for the frosting. Save the remaining berries and syrup for the cake.
• 2. CAKE: Preheat oven to 350F and grease a 9 X 13 cake pan. Mix flour, sugar, baking powder, salt, and gelatin thoroughly. Add oil, milk, eggs, and 1 cup of macerated berries with syrup and beat for 2 minutes in the mixer. Pour into pan and bake for 35 to 40 minutes or until toothpick come out mostly clean. Allow to completely cool before frosting. If you have any remaining syrup you can simply pour it over the cake.
• 3. FROSTING: Cream together the butter, confectioners' sugar, 1/2 cup well-drained strawberries, and vanilla or strawberry extract. You can gradually add more sugar to get a thicker consistency if the frosting is to runny. Frost cake and enjoy!

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:

• 1. Mix cake mix, dry Jello mix, and flour. Mix in Wesson oil, Sprite, and slightly beaten eggs.
• 2. Add strawberries last; blend well.
• 3. Pour batter into 3 9" floured and greased cake pans...batter will be thick.
• 4. Bake in a preheated oven at 350 for 25 minutes or until a toothpick inserted in the middle comes out clean.
• 5. Let cake cool in pans for about 10 minutes.
• 6. Then turn out onto cooling racks.
• 7. When cake has cooled, slice each layer in half making a total of 6 halves.
• 8. Start stacking your cake with the cream cheese icing between the first cake layer.
• 9. Then add your whipped cream icing between the whole cake layer.
• 10. You should have 1/2 cake layer ... cream cheese icing ... 1/2 layer ... whipped cream icing ... then 1/2 cake layer ... cream cheese icing ...1/2 cake layer ...whipped cream icing.
• 11. In the end, you should have 6 layers with icing in between each 1/2 layer. Finish icing the outside of your cake with the whip cream icing.
• 12. To make cream cheese icing, mix cream cheese and strawberries until well blended. Then start slowly adding powdered sugar.
• 13. Beat until smooth and creamy.
• 14. For whipped cream icing, beat whipping cream until it begins to barely thicken. Then start adding your sugar.
• 15. Beat until thickened.