June 3, 2009

Strawberry Creme Cake

I love strawberries and during the season I can eat them almost non-stop. This recipe features fresh picked berries and strawberry puree and syrup.
1 package yellow cake mix
2/3 cup water
1/3 cup oil
4 eggs
1 package strawberry jello (3-0z.)
1 cup fresh strawberries

Combine cake mix, water, oil, jello and strawberries. Blend well. Pour into prepared 9x13" cake pan. Bake for 45 minutes at 350 degrees.
For the French Vanilla Whipped Frosting I used:

2 cups French Vanilla flavored Cool-Whip
1 package instant Vanilla pudding
1 cup cold milk
1 cup strawberries
1/2 cup strawberry flavored syrup (the type used for ice cream)

Combine the pudding mix with 1 cup cold milk. Beat until thickened. Fold in Cool-Whip. Mix well. Puree fresh strawberries with 1/2 cup strawberry syrup. Spread mixture on top of cooled cake. Then spread French Vanilla Frosting on top.Garnish with fresh sliced strawberries. Chill in refrigerator until ready to serve. Store any leftovers (most likely you won't have any) in the refrigerator to prevent the frosting from melting.
For a creme-style cake take 2/3 box confectioner's sugar, a little juice from the strawberries, just enough juice to make a glaze. Mix well. Pour over the top of cake and let it drip down the sides. Yummy! Recipe from Carolina Panache.