Serves 26
75 min
Southern Style Strawberry Cake
Recipe GLPRfc9147192b1923
A moist and tender Southern-style strawberry layer cake featuring a subtle strawberry flavor from both fresh berries and strawberry gelatin mixed into the batter. The cake is crowned with a lush strawberry-cream cheese frosting, whipped smooth with butter and powdered sugar, tinted pale pink and topped with toasted coconut and fresh strawberry slices for an elegant presentation.
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Ingredients
1 box white cake mix (18.5 ounce box, without pudding)
3 ounce strawberry gelatin (3 ounce package)
1 tablespoon self-rising flour
4 teaspoon granulated sugar
¾ cup vegetable oil
4 eggs
½ cup water
⅓ cup fresh strawberries, finely diced
8 ounce cream cheese, softened
8 ounce unsalted butter, softened
32 ounce powdered sugar
pinch salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
pink food coloring
4 fresh strawberries, sliced
Directions
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a small bowl, whisk together the self-rising flour and granulated sugar.
In a large mixing bowl, combine the white cake mix, strawberry gelatin, and the flour-sugar mixture. Stir until well blended.
Add the vegetable oil, eggs, and water to the dry ingredients. Beat on medium speed for about 2 minutes until smooth and well combined.
Gently fold in the finely diced fresh strawberries until evenly distributed throughout the batter.
Divide the batter evenly between the two prepared cake pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean or with only a few moist crumbs. The internal temperature should reach 160°F. Remove from the oven and let cool in the pans for 10 minutes.
Turn the cakes out onto wire racks and allow them to cool completely to room temperature, about 1 hour.
While the cakes cool, prepare the frosting. Beat the softened cream cheese and unsalted butter together in a large bowl on medium speed until light and fluffy, about 2 to 3 minutes.
Gradually add the powdered sugar, a few tablespoons at a time, beating well after each addition until smooth and spreadable.
Stir in the vanilla extract and a pinch of salt.
Add a few drops of pink food coloring to the frosting and beat until the color is evenly distributed and a soft pink hue is achieved.
Place one cooled cake layer on a cake plate or stand. Spread a generous layer of the strawberry-cream cheese frosting on top.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
Sprinkle the sweetened shredded coconut over the top and sides of the frosted cake.
Arrange the fresh sliced strawberries on top of the cake as garnish.
Refrigerate the finished cake for at least 30 minutes before serving to set the frosting and allow the flavors to meld.
