Strawberry Cake

Strawberry Cake
Strawberry Cake with two layers. I made cupcakes out of the other third of the batter.

Strawberry Cake
This gorgeous pink cake is rich and sweet. Yogurt gives body to the cake. Fresh or frozen strawberries may be used, so you can enjoy it any time. Perfect for Valentine’s Day!

1 (18.25-ounce) white cake mix
1 (3-ounce) box strawberry Jello
1/2 cup sugar
1/4 cup all-purpose flour
4 large eggs
1/2 cup chopped strawberries
1 cup plain yogurt or buttermilk
1/2 cup oil

Beat the ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2-3 more minutes, until well blended.
Pour batter into 3 greased and floured 9-inch cake pans or cupcake tins.
Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger.
Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks. Makes a 3-layer cake or 36 cupcakes (or combination)

Spread frosting between layers and on top and sides of cake. Serve immediately, or chill up to 1 week. The cake and frosting freeze beautifully. (I love to cut the leftovers into pieces and freeze them)

Strawberry Buttercream Frosting

1 cup butter, softened
2 lb. powdered sugar, sifted
1 cup chopped strawberries

Beat butter with an electric mixer until fluffy. Add most of the powdered sugar and the strawberries, beating until creamy. Add more sugar if frosting is too thin, or strawberries if too thick. Refrigerate the frosting before icing the cooled cake.


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