This cake sends me right back to my childhood! When I was a little girl, Strawberry Cake was one of my favorite cakes. I knew it was going to be a special event if my mom made her luscious pink strawberry cake. The fact that it was pink of course also made me love it even more!
I made this cake for our Pink & Gold Valentine’s Day Party. For this cake, I took the traditional recipe and substituted a Vanilla Buttercream for the frosting. The vanilla frosting highlights the fetching little pink cake. It was sprinkled on top with edible gold sprinkles. I also rimmed the bottom of the cake with the sprinkles and topped it with a gold glitter heart garland for a little extra sparkle! It’s a scrumptious and beautiful choice for Valentine’s Day. And, if there is someone out there that you are a little bit sweet on, this strawberry cake would be a fun way to let them know how you feel!
Strawberry Cake with Vanilla Buttercream
1 box white cake mix
1 box strawberry flavored gelatin
1 cup milk
1/3 cup canola oil
1/2 cup fresh or frozen strawberries, coarsely chopped
1 cup butter, softened
4 cups powdered sugar
1-2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line the bottom of three round cake pans (either 6″ pans for smaller cake or 9″ pans for larger cake – I used three 6″ pans and had batter left over to make a few cupcakes) with parchment paper. Spray pans with cooking spray, dust with flour.
Place cake mix, gelatin, milk, canola oil, and egg whites in a large mixing bowl. Beat on low for 1 minute; increase speed and beat on high for 2 minutes. Fold in strawberries. Pour batter into prepared pans.
Bake for 30-34 minutes or until a toothpick inserted in the center comets out clean. Cool for 10-15 minutes before removing from pan.
Vanilla Buttercream Frosting:
Beat butter in mixer. Slowly add sugar, alternating with milk until it reaches the desired thickness. Stir in vanilla extract.