STRAWBERRY BUNDT CAKE RECIPE USING CAKE MIX RECIPES

STRAWBERRY CAKE~ (DOCTORED CAKE MIX RECIPE) | MY CAKE SC…

Strawberry Cake~ (Doctored Cake Mix Recipe) | My Cake Sc… image

This easy Strawberry Cake all starts with a simple cake mix! So flavorful!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 7

Ingredients

1 box white cake mix (without pudding in the mix)
1 small box ( 3 ounce) (85g) strawberry Jello
3 Tablespoons all purpose flour
4 eggs
3/4 cup vegetable oil ( I used canola oil)
1/2 cup milk
3/4 cup pureed ripe strawberries

Steps:

Preheat oven to 350 degrees and prepare three 8 inch pans
Put all ingredients into your mixing bowl and mix on low speed until the ingredients are blended. Then increase speed to medium and mix for approximately 3 minutes, scraping down sides of bowl mid way through.
The mashed strawberries should be well blended into the batter.
Bake for 30 min. or until tooth pick comes out clean.

STRAWBERRY CAKE {A SCRATCH RECIPE} | MY CAKE SCHOOL

Strawberry Cake {A Scratch Recipe} | My Cake School image

This moist and flavorful Strawberry Cake from scratch is a favorite year-round!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 11

Ingredients

4 large eggs, room temperature ( can warm the eggs by putting in a bowl of warm water for 5 minutes)
1 1/2 cups (340 g) strawberry puree ......I used frozen strawberries that were lightly sweetened, you could also use fresh.....puree the strawberries in food processor or blender
1 teaspoon (4 g.) vanilla
2 teaspoons (8 g) strawberry extract
2 to 3 drops AmeriColor Pink or your pink coloring of choice (optional but makes for a prettier shade of pink)
3 cups (342 g) cake flour
1 3/4 cups (350 g) granulated sugar
1 Tablespoon plus 1/2 teaspoon (14 g) baking powder
1 teaspoon (6 g) salt
1/4 cup (50g) vegetable oil
1 stick (1/2 cup) (113 g) unsalted butter, cut butter into small pieces so it can be added slowly during mixing process. I cut mine into 1/2 to 1 inch slices onto waxed paper on the countertop, letting it soften only about 5 to 6 minutes.

Steps:

Preheat oven to 350 degrees. (This recipe uses the reverse creaming method.)
Grease and flour three 8 x 2 inch round pans
In a separate bowl, combine eggs, strawberry puree, vanilla, strawberry extract, pink coloring (as desired). Blend together with a fork.
In the bowl of your mixer, hand whisk the dry ingredients (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine. With your mixer on low to medium speed, add the pieces of butter, a few pieces at a time, also add the oil at this time. Mix until the dry ingredients form moist crumbs that look like coarse sand.
Scrape the sides and bottom of the bowl. Method is important when using Reverse Creaming, so with the mixer on LOW speed, SLOWLY add 1/2 of the egg mixture to the dry ingredients, increase the mixer to medium speed and beat for 1 1/2 minutes, the batter will be thick and fluffy.
Scrape the bottom and sides of the bowl, then add the remaining egg mixture in 2 pourings, beating 20 seconds after each. Scrape the sides and bottom of the bowl and pour into prepared pans.
Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 min. then turn out.
Makes 7 1/2 cups batter IF USING FONDANT: If using fondant to cover the cake, our first choice is to cover the cake in ganache for a nice firm shell before laying on the fondant. You could also use all butter buttercream, that is well chilled to firm it up before the fondant.
Cupcakes: This recipe will work for cupcakes, they will have only a slight dome**We frosted our cake with this Cream Cheese Frosting Recipe. (I piped spirals of frosting in varying sizes with my Wilton star tip 21.)

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