All good things must come to an end and so it is with strawberry season. I decided to close out the streak of strawberry laden CSA boxes with this cake recipe that I found on The Country Cook’s website. The frosting recipe that accompanied seemed a little lacking in cream cheese for my taste so I drug my old faithful Betty Crocker cookbook and used that recipe instead.
Not only did this cake turn out delicious, it’s also very pretty. It would make great cupcakes too. And a new summer tradition is born…
Preheat oven to 350. Spray a 9×13 baking pan with cooking spray.
In a bowl, combine cake mix and Jell-O and stir until combined. Stir in oil, eggs and water. I used an electric mixer to get everything mixed up well. Then, stir in the strawberries. Gently mix in with a spoon until strawberries are mixed throughout batter. Pour into pan and bake 30 to 35 minutes until done. Test for doneness by using a toothpick; if it comes out clean, your cake is done. Let cake cool completely before frosting.
*To obtain a cup of crushed strawberries, you will need about a pint of fresh strawberries. Wash them, pat dry, cut off the stems, and slice in half, then put them in a heavy Ziploc bag. You can then crush them with a rolling pin or with your hands. These farm fresh strawberries were so tender that I was able to crush them just by squeezing the bag with my hands. Store bought strawberries may be a little more resistant.
Cream Cheese Frosting
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Resist the urge to stick your head in the bowl and eat all of the frosting because it will occur.