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RECIPE OF THE MONTH
THE BEST STRAWBERRY CAKE
from Betty Jean Nelms archives
1 Box White cake mix
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
flour cake pan(s)
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
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
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
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.
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
Recipe is also excellent with layered cake
Sooooo moist + sooooo delicious.
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!
Please email us on contact page and let us know what you think!
Do you love this cake as much as we do?