Triple Decker Strawberry Cake

Recipe by Sarah Phillips © 2007 Sarah Phillips CraftyBaking.com

INGREDIENTS
1 (18.25-ounce) package white cake mix; Duncan Hines Moist Deluxe Classic White Cake Mix without pudding*
1 (3-ounce) package strawberry (Jell-O brand) gelatin
4 large eggs
1/2 cup sugar
1/4 cup unbleached all-purpose flour; spoon into measuring cup and level to rim
1/2 cup finely chopped fresh or frozen strawberries; thaw and drain frozen strawberries before using
1 cup vegetable oil
1/2 cup milk

Strawberry Buttercream Frosting

Garnish: whole strawberries

*NOTE 5-30-2013: Betty Baker, Premium Member, asked: This recipe calls for an 18.25 ounce baking mix box. Pillsbury is now 16.5 oz. and Betty Crocker is 15.25 oz. How do I adjust this recipe?

SARAH SAYS: You have two choices:
CHOICE #1: Buy two boxes and weigh out a TOTAL of 18.25 ounces of the baking mix to use in my recipe. Save the rest in an airtight bag for the next recipe.

CHOICE #2: OR, add in extra cake flour to my recipe to the dry ingredients:
If you use Pillsbury: 18.25 - 16.5 = ADD in 1.75 ounces cake flour or 6 to 7 tablespoons
If you use Betty Crocker: 18.25 - 15.25 = ADD in 3 ounces cake flour

INSTRUCTIONS
1. Position oven shelf in the middle of the oven and heat oven to 350 degrees F. Grease and flour three 9 x 2-inch cake pans, Set aside.

2. In the mixing bowl of a stand mixer fitted with a paddle attachment, add the cake mix, strawberry Jell-O gelatin, eggs, sugar, flour, strawberries, oil and milk.

3. Beat on low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)

3. Divide the batter evenly into 3 prepared cake pans.

4. Bake at 350 degrees F for 23 - 25 minutes or until cakes spring back when lightly pressed with a finger.

5. Cool in pans on wire racks for 10 minutes. Unmold from pans; cool completely on wire racks.

ASSEMBLE
Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish with whole strawberries, if desired. Serve immediately.

STORAGE
Keeps chilled for up to 1 week.

To make ahead: Place finished cake in the refrigerator, uncovered, and chill for 20 minutes or until the frosting sets. Cover well with wax paper, and store in the refrigerator for up to 1 week.
To freeze, wrap chilled cake with aluminum foil, and freeze up to 6 months. Thaw overnight in the refrigerator.

STRAWBERRY BUTTERCREAM FROSTING
Makes 2 1/2 cups

INGREDIENTS
1 cup butter, softened
2 (16-ounce) packages powdered sugar, sifted
1 cup finely chopped fresh strawberries
Milk, if needed

INSTRUCTIONS
Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add drops of milk if too thick.)

Adapted from Southern Living, March, 2004