Tuesday, May 31, 2011

story of a cake

Remember when I picked fruit last week? It was pretty much the best thing ever. Freshly picked strawberries taste so juicy and ripe. It's like nothing else.

After my roommate and I ate a bunch of them and made jam, we started on the cake. After all, we went to the farm for strawberries because we had baking urges.

Let me tell you, I had my doubts about this cake. I typically don't trust recipes without photos and this one didn't even come with reviews. However, we picked it because a) it was one of few we found that called for actual strawberries instead of just strawberry-flavored gelatin and b) it required us to buy the least amount of ingredients.

Now, having finished it off, I can tell you that it's fantastic. It's a pretty pink color from the gelatin, but has a richer strawberry flavor than other strawberry cakes because of the pureed fruits involved. Plus, finding tiny bits of strawberry in your cake is fun and delicious.

Strawberry Cake
(adapted from this recipe)

3 oz strawberry flavored gelatin
1/2 cup cold water
1 package white cake mix
4 eggs
1 cup vegetable oil
3 tbsp all purpose flour
10 oz strawberries
Cream cheese icing

Preheat your oven to 325 degrees F. Grease and flour two 9 inch round pans or 9x13 inch pan.
In a large bowl, dissolve the gelatin in water. Then stir in the cake mix, eggs, vegetable oil and strawberries. Beat the mixture with an electric beater until the strawberries are pureed and the batter is nice and fluffy.
Pour the mixture into your pan(s) and bake for 30-35 minutes if you're using two 9 inch pans and 50-55 minutes if you're using a 9x13 inch pan.
Let it cool, ice it, top with extra strawberries and devour.

Next time, we're trying this recipe. You're craving it already, aren't you?

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