Moist Strawberry Cake

Kathy Harrell

By
@littlekitty

My family requests this cake over all. The longer it is in the fridge the more moist it becomes , the only problem is that it does not last long. Hope you will enjoy making this as much as I do,and that your family considers it one of their favorites too !!!


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Rating:
★★★★★ 3 votes
Comments:
Serves:
12
Prep:
15 Min
Cook:
25 Min
Method:
Bake

Ingredients

1
pillsbury moist supreme classic white cake mix
1 box
strawberry jello (3oz. )
3 Tbsp
self rising flour
4 large
eggs
1 c
wesson oil
1/2 c
sprite
1 c
strawberries (chopped)

LAYER ICING

12 oz
cream cheese
1/2 c
strawberries (chopped and drained)
1- 1 1/2 c
powdered sugar

CAKE ICING

1 qt
heavy whipping cream
1 c
sugar

Step-By-Step

1Mix cake mix, dry jello mix and flour. Mix in wesson oil , sprite and slightly beaten eggs. Add strawberries last until blended well.

2Pour batter in 3-9" floured and greased cake pans...batter will be thick. Bake in a preheated oven at 350 for 25 minutes or until a toothpick inserted in the middle comes out clean

3Let cake cool in pans for about 10 minutes ..then turn out onto cooling racks. When cake has cooled ,slice each layer in half ...making a total of 6 halves.Start stacking your cake with the cream cheese icing between the first cake layer and then your whip cream icing between the whole cake layer. You should have 1/2 cake layer ..cream cheese icing ..1/2 layer ...whip cream icing ..then 1/2 cake layer ..cream cheese icing ...1/2 cake layer ...whip cream icing...in the end you should have 6 layers with icing in between each 1/2 layer...Finish icing the outside of your cake with the whip cream icing.

4CREAM CHEESE ICING : mix cream cheese and strawberries till well blended...then start slowly adding powdered sugar until smooth and creamy.

5WHIPPED CREAM ICING: beat whipping cream till it begins to barely thicken...then start adding your sugar and beat till thickened.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American