262-853-4144; 826 Main St., Suite 2, Union Grove, WI 53182 ugafbcoordinator@yahoo.com

Yields 12-16 servings

Strawberry Cake

30 minPrep Time

35 minCook Time

1 hr, 5 Total Time

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Ingredients

    Cake
  • 1 box (18 ounces) White Cake Mix
  • 1 Tablespoon Flour
  • 1 box (3 ounces) Strawberry Gelatin
  • 1 package (10 ounces) Frozen Strawberries, thawed, divided
  • 1 cup Cooking Oil (vegetable, canola, etc.)
  • 4 Eggs
  • Frosting
  • 1/2 cup (1 stick) butter, room temperature
  • 2-1/2 - 3 cups Powdered Sugar
  • 2 Tablespoons Milk

Instructions

    Cake
  1. Preheat oven to 350F.
  2. Spray (cooking spray) and flour 2 (8 or 9-inch) round cake pans.
  3. In a large bowl, combine cake mix, flour and gelatin; mix well.
  4. In a separate bowl, mix 3/4 cup strawberries, 1/2 cup water and oil. Add to dry cake mixture; blend well.
  5. Add eggs one at a time; beat for 1 minute after each egg.
  6. Pour half of batter into each pan.
  7. Bake at 350F for 35 minutes or until toothpick inserted in center comes out clean. Cool on baking racks.
  8. Frosting
  9. In a large bowl, cream butter and sugar with milk. Add a small amount of remaining strawberries for color.
  10. After cake has cooled, place one layer on serving plate. Frost lightly. Add remaining cake layer and frost with remaining frosting. Garnish with remaining strawberries (or purchase fresh strawberries for garnish).
  11. *If frosting is too thin, add more powdered sugar.
  12. Refrigerate several hours before serving.
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https://ugfoodbank.org/strawberry-cake/