Strawberry Explosion

Phyllis Garard


I created this recipe using ideas taken from 2 other JAP member so giving credit where credit is due to Jo Anne Sugimoto and Penny R. Hope they like the changes I made.I tweaked it to make it different. I made this when my son came to visit he said it was like an explosion of taste in his mouth.
Sorry about the photo it is really a pink color

pinch tips: How to Cream Butter & Sugar



Depends on size of slice





1 box
white cake mix
1/2 c
1/2 c
pureed strawberries (i used strawberries that i had added sugar and froze when they were in season and drained the juice to use later)
2 tsp
strawberry extract
1/2 c
strawberry juice (actually i used just under 1/2 cup)


2 small pkg
strawberry jello
1 c
boiling water
1 c
strawberry soda (i used strawberry crush)


1 c
powdered sugar
1 stick
softened unsalted butter
1 tsp
strawberry extract
1--16oz can(s)
vanilla frosting
1 pkg
unsweetened strawberry koolaid

Directions Step-By-Step

Preheat oven to 350 degrees. Grease and lightly flour 2-9 in. cake pans.
Mix the cake mix, oil, eggs, measure the 2 tea of extract into measuring cup and add enough strawberry juice to equal 1/2 cup for at least 2 minutes until well blended. Bake at 350 for 26 minutes or until
toothpick comes out clean.
While still warm. Poke holes in cake.

Mix jello and boiling water until dissolved, Add strawberry soda and gently pour 1/2 over each cake in pans (1 cup per cake layer) let absorb and cool completely then remove from pans (handle carefully as cake will be very moist)

When the cake has cooled mix the vanilla frosting,dry koolaid, stick of butter, extract, and powdered sugar until well blended. then frost
as you would any layered cake.

Can be make in a 9x13 inch pan also just adjust the time.

About this Recipe

Main Ingredient: Fruit
Regional Style: American