DIY Friday {Strawberry Cake & forts}

DIY
Written By Erin Spruell

I love having an excuse to bake...yesterday it was a Strawberry Cake for the roommate's birthday celebration. Megan turns 27 on Monday so we decided to celebrate a little early so it would be a surprise...and Strawberry cake is her favorite. I found this recipe from pinterst and decided to give it a try and it was delicious! 

Ingredients:

Cake:

4 large eggs
1 cup vegetable oil
1/2 cup whole milk
1 box white cake mix (18.25 oz)
1 box strawberry jello (3 oz)
1/2 cup sugar
1/4 cup flour
1/2 cup fresh strawberries, finely chopped

Icing:

1 cup (2 sticks) butter, room temperature
1 pkg cream cheese (8 oz), room temperature
1 teaspoon clear vanilla extract
pinch of salt
8-9 cups confectioners’ sugar
1 cup fresh strawberries, diced

Makes Three 8-inch Layers (i used the throw away aluminum pans from the store)

FOR CAKE:
1. Preheat the oven to 350 degrees. Grease two 9-inch or three 8-inch round cake pans with butter and sprinkle with flour.

2. Whisk eggs, oil & milk in a bowl. Using a stand mixer fitted with a paddle attachment, combine cake mix, strawberry jello, sugar and flour on low speed. Slowly add egg mixture and mix until combined. Add strawberries and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat for two minutes.

3. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until cake edges pull away from the sides and toothpick inserted in center comes out clean, 20-25 minutes. Let cakes cool in pans.

FOR FROSTING:

1. Using a stand mixer fitted with a paddle attachment, beat the butter, cream, vanilla extract and together until incorporated and creamy. Scrape down the sides of the bowl with a rubber spatula. With the mixing speed on low, add 2 cups of confectioners’ sugar. When fully mixed, add the strawberries and continue adding the remaining 6-7 cups confectioner’s sugar on low speed until just combined. Frosting should be thick enough to spread. Scrape down the bowl again and increase speed to medium and beat for no more than 15-30 seconds.