Doctored Strawberry Cake Mix Recipes

EASY WHITE CAKE FROM BOX MIX

Steps:

• Preheat the oven to 350º F.
• In a large mixing bowl combine the cake mix, sugar, flour, salt, egg whites, vanilla extract, milk, buttermilk, and sour cream, beat with an electric mixer until combined, 1-2 minutes.
• Spray a 9x13 inch pan with non-stick cooking spray. Pour the batter into the pan and bake for 37-43 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely before adding frosting.
• In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. If the frosting becomes too thick, add a dash of milk.
• Spread the frosting on top of the cooled cake, add sprinkles if desired.

STRAWBERRY CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine dry cake mix, gelatin powder, water and oil. Beat on low speed 1 minute or until moistened; beat on medium 4 minutes. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mashed strawberries into cake batter. , Pour into three greased and floured 8-in. round baking pans. Bake 25-30 minutes or until a toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., Spread whipped cream or frosting between layers and over top and sides of cake. If frosted with whipped cream, store in the refrigerator.

EASY STRAWBERRY CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees.
• Liberally grease and flour 2 - 8" round cake pans. I prefer Baker's release. Set aside.
• In a large mixer bowl, stir together the cake flour, AP flour, sugar, baking powder, and salt.
• Add the cubed butter and mix until it looks like coarse, moist crumbs.
• Beat in the eggs, one at a time.
• In a measuring cup, combine the milk, strawberry puree, and vanilla. Stir until well combined.
• With the mixer on low, carefully pour the milk/strawberry mixture into the flour/butter mixture, slowly beating until smooth.
• Add in food color until you reach the desired color. Keep in mind that the color will intensify as it bakes.
• Divide the batter between the two prepared cake pans.
• Bake for 35-40 minutes or until the toothpick test comes out clean.
• Cool completely before removing from the pan and frosting. I like to freeze mine for at least 1-2 hours before decorating as it keeps the crumbs from getting in the frosting.
• Place the butter in a large mixer bowl and beat on high until light and fluffy.
• Add the vanilla and salt, mix until just combined.
• Slowly beat in the confectioner's sugar, 1 cup at a time making sure it is completely incorporated each time before adding the next cup.
• Fold in the strawberry puree or jam.
• Beat in the food color- if using.
• Combine the strawberries and sugar in a small food processor or blender and pulse until it reaches the consistency of thin jam.
• Remove one of the cakes from the pan and place it on a cake plate or cardboard round. You can add a small dollop of frosting underneath to keep it from shifting on the plate.
• Use a cake leveler or sharp knife to trim off the dome if your cake did not bake flat.
• Add some of the frosting in an even layer on top of that bottom round of cake. You can also add about 1/4 cup of additional strawberry puree or jam on top of the frosting for additional flavor and visual interest.
• Remove the second cake from the pan, trim the cake as you did the first layer to make sure it is nice and evenly flat.
• Place that layer on top of the filling layer.
• Using an offset spatula, spread a thin coat (this is the crumb coat) of frosting around the whole cake, tops, and sides. You should be able to see through it. I like to freeze the cake at this time to set the frosting and make it easier to work with for the decorating.
• Once frozen, add another thicker layer of frosting to the top and sides of the cake.
• Transfer the remaining frosting to a piping bag and decorate as desired. I use a medium open star tip for this one.
• Top the cake with a single strawberry in the center.
• Keep refrigerated until ready to serve.

DOCTORED STRAWBERRY CAKE MIX RECIPE

Steps:

• The instructions for this cake are super easy. Basically, put it all into a bowl and mix it for 2 minutes! Voila! Cake batter is ready.
• Pour batter into three 8" cake pans prepared with cake goop or your preferred pan release. Bake at 350ºF for 25-35 minutes or until a toothpick inserted comes out clean
• Place pasteurized egg whites and powdered sugar in the bowl of a stand mixer with the whisk attachment. Mix on low until combined and then bump up to high and whip for 3 minutes. It will look like royal icing, not meringue.
• Add in your salt then your butter in small pieces while mixing on low until combined, then bump up to high. Whip until light, white and fluffy and it doesn't taste like butter anymore. This can take 10-15 minutes.
• Switch to the paddle attachment and mix on low for 15 minutes to smooth buttercream and reduce bubbles (optional)
• Mix in your lemon curd, lemon zest and extract until combined.
• Frost and decorate your cake as desired

BOX CAKE MIX HACK

Steps:

• *Substitute milk in the same measurement as the water listed on the box.*Add an extra egg.*Take the oil part of the recipe and double it. Most people use melted butter for this part, so that's also what I did. But you could use a vegetable oil. Using oil in cake baking is a fairly standard thing, so I don't see any issue in using a good quality oil. But this was as experiment to see how this thing worked, so I followed the instructions I have seen in other videos.
• *I also added an extra vanilla, because that is always delicious.
• *I combined all the wet ingredients first. Milk and butter, then one egg at a time and then vanilla.
• *Add the cake mix all once to the mixed wet ingredients.
• *Mix on medium high following the instructions on the box. Mine called for 2 minutes, so that's what I did.
• *Bake following the box instructions. Everybody's oven and climate is different. So, start with the box time and then check your cakes to see if they are baked.
• *I buttered and floured my cake pans so the cakes would pop right out.
• *I chilled the cakes in the fridge over night, and frosted them the next day with my homemade strawberry frosting.
• *Allow butter and cream cheese to come to room temperature.*Beat butter and cream cheese together on medium high for 3 minutes.*Add the vanilla somewhere at the 2 minute mark.*Pulverize strawberries in food processor to a fine crumb. Combine this with the sugar.*Add sugar and strawberry mixture to butter and cream cheese mixture in two additions. The first just the sugar and the second, put the strawberry powder on top of the sugar and sift in together.*Combine the sugar with the butter and cream cheese using the paddle before returning to the mixer. It will cut down on sugar going everywhere.*Mix on medium high for 3-5 minutes.*Use immediately.