The thing that sets this cake apart from others is the strawberry puree and the freeze dried strawberries in the frosting. You wont mind using a box cake to start. I have made this many times and it gets rave reviews. The strawberry puree is king in this recipe along with the intense flavor of the freeze dried strawberries in the frosting.
Course: Dessert, Strawberry
1 box white cake
1 box strawberry gelatin (small box)
1 cup oil
1/2 cup milk
1/2 cup strawberry puree *Make ahead
Reduced strawberry puree: Clean and hull 1 lb strawberries. Add them to your blender and puree. This should yield approx 1 cup. Add strawberry puree to a small saucepan, simmer the puree until you are left with 1/2 cup. This takes approximately 25 -30 minutes, but could take longer depending on our pan or how juicy your strawberries were. Do not add sugar - you want pure strawberries. Cool completely. You can make a few days ahead of time and store in the refrigerator or cover and freeze it for up to 3 mos. Thaw before using in recipe.
Mix all cake ingredients together and pour into a 9x13 pan or two 9 inch cake pans if you are making a layered cake. Bake @350 for 35-40 min.
1/2 cup freeze dried strawberries (blend 1 cup in fine crumbs which will yield 1/2 cup)
8 oz. cream cheese, room temperature
1/2 cup unsalted butter, room temperature
3 cups confectioners sugar
1-2 T. milk
1 teaspoon vanilla
pinch of salt
Beat cream cheese for 1 minute, add butter and mix until combined. Slowly add confectioners sugar, milk, vanilla, pinch of salt. Mix well and then fold in strawberry crumbs.
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