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vegetable shortening flour white cake strawberry gelatin all-purpose vegetable oil granulated sugar milk eggs fresh strawberries cream cheese butter sugar fresh strawberries
Viewed: 92 - Published at: 2 years agoIngredients
- Solid vegetable shortening for greasing the pan
- Flour for dusting the pan
- 1 package (18 1/4 ounces) plain white cake mix
- 1 package (3 ounces) strawberry gelatin
- 4 tablespoons all-purpose flour
- 1 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 4 large eggs
- 1/2 cup finely chopped fresh strawberries and their juice
- 1 package (8 ounces) cream cheese at room temperature
- 8 tablespoons (1 stick) butter at room temperature
- 3 1/2 cups confectioners' sugar
- 3/4 cup fresh strawberries, rinsed, capped and mashed to make 1/2 cup, and then drained well
Method
- Place a rack in the center of the oven and preheat the oven to 350 degrees.
- Lightly grease three 9-inch round cake pans with solid vegetable shortening, and then dust with flour.
- Shake out the excess flour.
- Set the pans aside.
- Place all the ingredients in a large mixing bowl and blend with an electric mixer on low speed for 1 minute.
- Stop the machine and scrape down the sides of the bowl with a rubber spatula.
- Increase the mixer speed to medium and beat for 2 minutes.
- The strawberries should be well blended in the batter.
- Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
- Bake the cakes until they spring back when they are lightly pressed with a finger and just start to pull away from the sides of the pan, about 35 minutes.
- Be careful not to overcook the layer on the highest rack.
- Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
- Run a butter knife around the edge of each layer and invert each onto a rack.
- Then invert again onto another rack so that the cakes cool right side up, for 30 minutes.
