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!
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Do you love this cake as much as we do?
