Double Strawberry Cake

Double Strawberry Cake
As far as flavor combinations go, strawberries and cream are definitely a classic. Sweet and juicy berries combined with a rich cream, who could resist? Strawberry recipes are a no-brainer in the summer months, but I can’t help but crave these fruity flavors all year round. And that’s where this Double Strawberry Shortcake recipe comes in! It’s made with pureed fresh or frozen berries and topped with a generous amount of strawberry cream cheese frosting.Hmmm!

With white boxed cake mix, the process is easy. A little more flour is added along with a box of strawberry gelatin, water, oil, eggs and 1 cup of strawberry puree. I usually use fresh strawberries for this recipe and simply blitz them in the blender until smooth. If you use frozen berries, be sure to thaw and drain them before pureeing for best results.

INGREDIENTS

• 1 box (14.25 ounces) white cake mix
• 3 1/2 tablespoons all-purpose flour
• 1 box (3 ounces) strawberry gelatin
• 1/2 cup water
• 3/4 cup vegetable oil
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup Strawberry puree, fresh or frozen berries

ICE CREAM

• 1 package (8 oz) cream cheese, room temperature
• 1/2 cup butter (1 stick)
• 1 cup strawberry puree
• 4-5 cups powdered sugar

DIRECTIONS

Preheat oven to 350 degrees F and grease a 9 x 13 inch baking dish.
In a large bowl, mix and sift the cake mix, flour and gelatin powder. Add eggs, oil, water, vanilla and 1 cup strawberry puree and beat until smooth.
Pour the batter into the prepared baking dish and bake for 35-40 minutes or until a toothpick comes out clean.Allow the cake to cool completely while you prepare the frosting.
Icing: In a large bowl, cream together the cream cheese butter and strawberry puree until smooth. Slowly add powdered sugar until frosting reaches desired thickness. Refrigerate until cake is ready to frost.

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