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Strawberry cake

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Strawberry cake

Ingredients:

  • 1 pkg ( 18 1/4 ounces ) white cake
  • 1 1/4 c water
  • 1/4 c vegetable oil
  • 2eggs
  • 1 pkg ( 16 ounces ) frozen sweetened sliced strawberries, thawed
  • 2 pkg ( 3 ounces each ) strawberry gelatin
  • 1(12-ounce tub ) frozen whipped topping, thawed, divided. (i used 1 1/2 containers)
  • fresh strawberries, optional

instructions:

in a large bowl, beat cake mix, water, eggs, and butter; beat at low speed for 30 seconds. Beat 2 minutes on average.
Fill two greased and floured 9-inch pans halfway with batter. Preheat oven to 350 degrees Fahrenheit and bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cooling in the pan for 10 minutes before removing to a wire rack to cool fully.
Line the top of each cake with a serrated knife if necessary. Flip the diapers, top side up, two clean 9 inches. round cooking utensils. Pierce the cakes with a meat fork or 1/2-inch wooden skewer. intervals.
Drain strawberry juice into a 2-cup measuring cup; cool the berries. Add water to juice up to 2 cups; pour into a small saucepan. Boiling; stir in gelatin until completely dissolved. Refrigerate for 30 minutes.
Carefully place it on each layer of cake. Refrigerate 2-3 hours.
For 10 seconds, soak the bottom of a pot in lukewarm water. Place the cake on a serving plate and serve. 1 cup whipped topping and the saved strawberries Place the second cake on top of the first.
Frozen pie with the rest of the whipped topping. Refrigerate for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.

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