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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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

Directions Step-By-Step

1
Mix cake mix, dry jello mix and flour. Mix in wesson oil , sprite and slightly beaten eggs. Add strawberries last until blended well.
2
Pour 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
3
Let 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.
4
CREAM CHEESE ICING : mix cream cheese and strawberries till well blended...then start slowly adding powdered sugar until smooth and creamy.
5
WHIPPED 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