Tag Archives: Cake

Simple Strawberry Cake

This is a very easy cake to make in a hurry that is still very delicious and worthy of a family gathering. The basic recipe has been around forever and used in our household over and over.


It’s one of those basic recipes that is super simple to change out the flavors with different flavors of gelatin and fruit. Try peach, raspberry, apricot, blackberry or cherry! Use orange juice concentrate in place of puréed fruit for a very refreshing cake. All very flavors good!

 

Strawberry buttercream frosting is really yummy on this cake, but this time I decided to use a refreshing Cool Whip strawberry frosting to lighten it up. By the way… The Cool Whip flavored this way is great in a trifle or just spooned into perfect cups with fresh fruit.

Be sure to share how you used these recipes!! We’d love to see your cakes and deserts!

 

Here’s a beginning bakers guide to preparing your cake pans.

Purée frozen strawberries to be added to cake batter.

Slowly pour purée into the batter.

Mix well.

Separate cake batter evenly in two cake pans that have been lightly greased and floured.

This is a dense, moist cake that will need to be checked often for doneness.

Simple Strawberry Cake



1 box of white cake mix

1 box of strawberry gelatin (3 oz instant)

1/2 cup vegetable oil

1/4 cup water

4 eggs

1 package frozen strawberries in syrup (around 15 oz)

Preheat oven to 325 degrees. Prepare two cake pans by lightly greasing and flouring them.
Purée strawberries in a blender or food processor. Or, just mash them with a fork. It will still be good!
Combine cake mix and gelatin in a large mixing bowl. Add oil, water, eggs and puréed strawberries. Mix at medium speed of an electric mixer until smooth. Pour evenly into prepared pans. Bake 35 minutes or until a wooden toothpick comes out clean. (Ovens vary, so check early and often) Let pans cool 10 minutes before inverting them on a wire rack to cool completely before frosting.
For the quick, light frosting..

Purée fresh strawberries and add to Cool Whip in a medium mixing bowl.

Wisk the strawberries into the Cool Whip until smooth.



Strawberry Cool Whip Frosting



1 (16 oz) container Cool Whip

2/3 pint fresh strawberries (more for decoration if you’d like)

1 teaspoon sugar

Spoon Cool Whip into a medium mixing bowl.

In a blender (or magic bullet) purée the 2/3 pint fresh strawberries and sugar until smooth. Pour into cool whip and whip with a white wisk  until completely blended. Frost cake with this mixture when completely cool. Decorate with fresh strawberries, if desired. Store cake in the refrigerator.

Blueberry Snack Cake

This is a seriously good cake. Not overly sweet. Perfect after dinner, on a hot afternoon with a cold glass of tea or in the morning with your coffee. Easily packs away in your or your kids lunch box. Any way you serve it will be enjoyable!

It’s even better the next day. That is if you can bare to save a slice that long.

Blueberry Snack Cake from www.PieLadyLife.com
Blueberry Snack Cake

 

Blueberry Snack Cake
In a large bowl:

2 sticks unsalted butter, softened

1/2 cup sugar

2/3 cup packed brown sugar

Separately, whisk together in a medium bowl:

2 cups all purpose flour

1 teaspoon salt

1 tablespoon baking powder
3 large eggs

1 cup milk

3/4 cup fresh or frozen blueberries
For Topping

3/4 cup fresh or frozen blueberries

1/4 cup sugar

1/2 teaspoon ground cinnamon

Blueberry Snack Cake from www.PieLadyLife.com
Leave butter on your counter to soften

Leave butter on counter for about an hour to soften. If it’s summer in Texas, about 20 minutes on a plate in the shade outside will do.

Blueberry Snack Cake from www.PieLadyLife.com
Heat oven to 350 degrees. Grease and flour a 11X13 baking pan. Set aside.

Blueberry Snack Cake from www.PieLadyLife.com
Meanwhile, in a medium bowl, mix together the flour, salt and baking powder. Use a hand whisk to lighten the flour and give it a little air. Set aside.

Blueberry Snack Cake from www.PieLadyLife.com
Once butter is softened, add it to the sugars in a large bowl. Use a hand mixer to cream the sugars together until a smooth mixture forms.

Blueberry Snack Cake from www.PieLadyLife.com
Add cracked eggs one at a time to butter/sugar mixture, beating at medium speed. Add half the flour mixture, then half of the milk. Repeat flour and then milk till all is well incorporated.

Blueberry Snack Cake from www.PieLadyLife.com
For fresh blueberries, wash and dry with paper towels. Once dry, toss them with about a tablespoon of flour to coat. Doing this extra step will help keep the berries from falling to the bottom of your cake. (For frozen blueberries, do not defrost or they will make your batter a grey looking mess. Just add them to the cake batter straight out of the freezer.) Gently fold berries into the batter. Pour into prepared baking pan, spreading evenly.

Blueberry Snack Cake from www.PieLadyLife.com
For the topping: In a small bowl, combine the sugar and cinnamon. Drop reserved blueberries evenly on top of cake batter. Sprinkle with sugar cinnamon sugar.
Bake at 350 degrees on center oven rack for 40-45 minutes until a toothpick comes out clean. Cool about 30 minutes before serving. Little pockets of blueberries will be really hot.

Blueberry Snack Cake from www.PieLadyLife.com
Oh shoot! Just dive in if you want! The smell will be amazing!!
Try to save a piece or two to have with your morning coffee. You won’t regret it 😉

Blueberry Snack Cake is yummy with your morning coffee. www.PieLadyLife.com
Blueberry Snack Cake is yummy with your morning coffee!

Enjoy!! Let me know what you think!

Valerie