MOIST STRAWBERRY CAKE
Oh my gosh, this is the mother of all strawberry cakes. It's cool, rich, refreshing, and six layers of yummy flavors. We loved the mixture of cream cheese and whipped cream layers. They taste amazing and aren't overly rich. The cake itself is moist, but when the fresh strawberries are incorporated it makes the cake even better....
Provided by Kathy Harrell
Categories Cakes
Time 40m
Number Of Ingredients 14
Steps:
- 1. Mix cake mix, dry Jello mix, and flour. Mix in Wesson oil, Sprite, and slightly beaten eggs.
- 2. Add strawberries last; blend well.
- 3. Pour batter into 3 9" floured and greased cake pans...batter will be thick.
- 4. Bake in a preheated oven at 350 for 25 minutes or until a toothpick inserted in the middle comes out clean.
- 5. Let cake cool in pans for about 10 minutes.
- 6. Then turn out onto cooling racks.
- 7. When cake has cooled, slice each layer in half making a total of 6 halves.
- 8. Start stacking your cake with the cream cheese icing between the first cake layer.
- 9. Then add your whipped cream icing between the whole cake layer.
- 10. You should have 1/2 cake layer ... cream cheese icing ... 1/2 layer ... whipped cream icing ... then 1/2 cake layer ... cream cheese icing ...1/2 cake layer ...whipped cream icing.
- 11. In the end, you should have 6 layers with icing in between each 1/2 layer. Finish icing the outside of your cake with the whip cream icing.
- 12. To make cream cheese icing, mix cream cheese and strawberries until well blended. Then start slowly adding powdered sugar.
- 13. Beat until smooth and creamy.
- 14. For whipped cream icing, beat whipping cream until it begins to barely thicken. Then start adding your sugar.
- 15. Beat until thickened.
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