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Strawberry Cake with a Twist of Mamie...

This recipe is based on Paula Dean's recipe, but with few twists that my grandma taught me about making cakes... I hope you enjoy!!! 


Ingredients for Cake:
  • 1 (18.25-ounce) box white cake mix
  • 1 (3-ounce) box strawberry-flavored instant gelatin
  • 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water (I do half (1/8) whole milk & 1/8 water to make a really moist cake!)
Ingredients for Strawberry Cream Cheese Frosting:
  • 1/4 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed (you will only need 1/4 cup of this)
  • 1/2 teaspoon strawberry extract
  • 7 cups confectioners' sugar
  • Fresh strawberries, or chocolate covered strawberries for garnish, optional
Directions
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans
In a large bowl, combine cake mix and gelatin. 
Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. 
Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. 
Beat in 1/4 cup of the strawberry puree and the strawberry extract (The rest of the puree is leftover)
Gradually add confectioners' sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. 
Garnish with sliced fresh strawberries, if desired.
Enjoy! 




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