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Easy Strawberry Cake
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Description
I like this recipe because it is so easy and versatile. I used Betty Crocker’s yellow cake mix for this recipe, but if you have a favorite yellow cake recipe that works for your dietary needs, you can easily use that instead. In this recipe you have the option of using Jello, cornstarch, or arrowroot flour. If you decide to use the Jello, it adds a richer strawberry flavor to the batter and gives it a pinker color.
Ingredients
- FOR THE CAKE:
- 1 box (15 Oz. Size) Betty Crocker's Gluten Free Yellow Cake Mix
- 3 whole Eggs
- ½ cups Earth Balance Butter, Softened
- 2 teaspoons Vanilla (gluten Free)
- ⅔ cups Water
- 1-½ cup Fresh Or Thawed Strawberries, Finely Chopped
- 1-½ Tablespoon Arrowroot Flour Or Cornstarch OR Double The Amount Of Strawberry Jello
- FOR THE ICING:
- 1 pound Powdered Sugar
- ½ cups Earth Balance Butter
- ½ cups Thawed Or Fresh Strawberries, Finely Chopped
Preparation
1. Preheat oven to 350ºF.
2. Prepare yellow cake mix according to package directions (mix the cake mix, eggs, softened butter, vanilla, and water on medium until well combined).
3. Finely chop the strawberries.
4. In a small bowl, mix together the strawberries with the Jello, arrowroot flour, or cornstarch—whichever you decided to use. Fold into cake batter.
4. Pour batter into a greased 9 x 13 inch baking dish. Bake for 25-30 minutes or until nicely browned and a toothpick inserted into the middle comes out clean.
5. For the icing: Beat together the powdered sugar and butter. Then fold in the strawberries.
6. Ice cake while it’s hot.
Note: For a sugar free strawberry icing, see the related blog post.
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