THE BEST STRAWBERRY CAKE EVER

from Betty Jean Nelms archives

CAKE INGREDIENTS

1 Box White cake mix

4 Eggs

1/2 Cup baking oil of choice or melted butter (cooled a bit)

1/4 Cup + 2 tbsp water with 1 Tsp vanilla mixed in

2-1/4 Cups thawed frozen strawberries in syrup

1/2 Cup whole milk sour cream

3 Tbsp flour + more to lightly flour cake pan(s)

ICING INGREDIENTS

2-1/2 Cups powdered sugar (approx 3/4 of 1-lb box)

3-Tbsp butter (not margarine)

1/4 Cup + 2 Tbsp thawed frozen strawberries in syrup

1/4 Tsp Vanilla

Hand Mixer + soft spatula

CAKE INSTRUCTIONS

Mix 4 eggs + 1/4 Cup & 2 Tbsp vanilla water + 1/2 Cup oil or melted (cooled) butter

Add 2-1/4 Cups thawed frozen strawberries in syrup + sour cream

Add 1 Box cake mix and flour

Mix well

Grease 9" X 13" cake pan with coconut oil or butter

Lightly flour and shake/pat pan to remove excess.

Bake in 350 ° oven for 25 – 35 minutes, or until a toothpick inserted into cake comes out mostly clean (a crumb or two is fine)

Cake will be moist and, as it cools may fall in the middle - all the more better for flavor.

ICING INSTRUCTIONS

Ice cake when COMPLETELY cooled on rack

Mix 2-1/2 Cups powdered sugar (approx 3/4 of 1-lb box) with 3 tbsp room temperature / softened butter

Add 1/4 Cup + 2 Tbsp thawed frozen strawberries in syrup

Add 1/4 Tsp Vanilla

Mix

Recipe is also excellent with layered cake

Sooooo moist + sooooo delicious.

IDEA: Use any left over strawberries in syrup to make scrumptious dip for fruit by whipping strawberries in sour cream with a drop of vanilla and honey to taste - or serve over ice cream!

THE BEST STRAWBERRY CAKE EVER

CAKE INSTRUCTIONS

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UNDER CONSTRUCTION

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