Strawberry Cake
Hey Y'all,
I hope that everyone is having a great week!!!! Thanksgiving is only a few short days away hope that you getting ready for it all. I know that we have an excellent menu for Thanksgiving this week. It includes Turkey, Ham, Cornbread Dressing, Bread Dressing, Sweet Potato Casserole, Mashed Potatoes, Green Bean Casserole (my favorite), Rolls, Deviled Eggs, Goat Cheese appetizer (will be bringing to y'all next week), and of course some delicious desserts. That is a lot of stuff that we have to make but I always do most prepping the day before and make my desserts. You can chop what you will need and place in bags or containers ready to go. This way you don't have to do a lot of prepping the day off. One dessert that we love to make is my mom's Strawberry Cake. It is so moist and sweet!!! If you can't find good fresh strawberries this time of year, you can use the frozen whole berries, no sauce instead. Just thaw them before using.
For the cake ingredients you will need 1 box White Cake mix, 1 small box Strawberry Jello, 3/4 cup Wesson Oil, 3/4 cup Whole Milk, 4 Eggs separated, 1 cup shredded Coconut, 1 cup chopped Pecans, and 2 cups chopped Strawberries.
For the frosting ingredients you will need 1/2 stick Butter, 1 box Powdered Sugar, and 1/2 Strawberry Mixture.
Combine cake mix and jello. Mix by hand. Add oil, milk, and egg yolks. Beat enough to mix. In a separate bowl, mix coconut, nuts and strawberries. Put 1/2 of this mixture in batter reserving the rest for the frosting. Beat the egg whites in a separate bowl until stiff. Fold them into the batter. Pour into 3 8 or 9 inch greased and floured baking pans. Bake at 350 for 25 to 30 minutes. Once they are done remove from oven and let them completely cool on a cooling rack.
For the frosting cream the butter. Stir in the powdered sugar. Add remaining strawberry mixture to the powdered sugar and beat well. Spread frosting on the first cake. Then stack the next cake on top and spread more frosting on the cake. Top with the final layer of cake and frost the entire cake. Serve and Enjoy!!!!!!
This cake is moist, sweet, crunchy and delicious!!!!! We only did two layers and it work out fine. I love how the jello in this cake makes it very moist. I love that you get the crunch from teh pecans and coconut through out this entire cake. The strawberries are sweet and tart which adds a nice element that cuts out some of the sweet. Your family will love this cake and keep asking for it all year long. I hope that your family and friends enjoy this cake as much as mine has for years. Next time I am going to bring you my Corn and Tomatoe Salad. Great flavors that come from the charred corn and fresh herbs. Have a wonderful rest of the day and see y'all next time!!!!
I hope that everyone is having a great week!!!! Thanksgiving is only a few short days away hope that you getting ready for it all. I know that we have an excellent menu for Thanksgiving this week. It includes Turkey, Ham, Cornbread Dressing, Bread Dressing, Sweet Potato Casserole, Mashed Potatoes, Green Bean Casserole (my favorite), Rolls, Deviled Eggs, Goat Cheese appetizer (will be bringing to y'all next week), and of course some delicious desserts. That is a lot of stuff that we have to make but I always do most prepping the day before and make my desserts. You can chop what you will need and place in bags or containers ready to go. This way you don't have to do a lot of prepping the day off. One dessert that we love to make is my mom's Strawberry Cake. It is so moist and sweet!!! If you can't find good fresh strawberries this time of year, you can use the frozen whole berries, no sauce instead. Just thaw them before using.
For the cake ingredients you will need 1 box White Cake mix, 1 small box Strawberry Jello, 3/4 cup Wesson Oil, 3/4 cup Whole Milk, 4 Eggs separated, 1 cup shredded Coconut, 1 cup chopped Pecans, and 2 cups chopped Strawberries.
For the frosting ingredients you will need 1/2 stick Butter, 1 box Powdered Sugar, and 1/2 Strawberry Mixture.
Combine cake mix and jello. Mix by hand. Add oil, milk, and egg yolks. Beat enough to mix. In a separate bowl, mix coconut, nuts and strawberries. Put 1/2 of this mixture in batter reserving the rest for the frosting. Beat the egg whites in a separate bowl until stiff. Fold them into the batter. Pour into 3 8 or 9 inch greased and floured baking pans. Bake at 350 for 25 to 30 minutes. Once they are done remove from oven and let them completely cool on a cooling rack.
For the frosting cream the butter. Stir in the powdered sugar. Add remaining strawberry mixture to the powdered sugar and beat well. Spread frosting on the first cake. Then stack the next cake on top and spread more frosting on the cake. Top with the final layer of cake and frost the entire cake. Serve and Enjoy!!!!!!
This cake is moist, sweet, crunchy and delicious!!!!! We only did two layers and it work out fine. I love how the jello in this cake makes it very moist. I love that you get the crunch from teh pecans and coconut through out this entire cake. The strawberries are sweet and tart which adds a nice element that cuts out some of the sweet. Your family will love this cake and keep asking for it all year long. I hope that your family and friends enjoy this cake as much as mine has for years. Next time I am going to bring you my Corn and Tomatoe Salad. Great flavors that come from the charred corn and fresh herbs. Have a wonderful rest of the day and see y'all next time!!!!
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