Strawberry Cake

I love this cake! It's super easy and starts with a mix. The Cake Mix Doctor cookbook is one of my favorites for a quick dessert! Make this one as a bundt/loaves and top with a quick glaze or as cupcakes/layer cake and do strawberry frosting (tub if you can find it, if not add strawberry extract to plain frosting). This is great for a quick teacher treat for v-day!

I have several cakes I do quickly in a bundt pan. This is the fastest type of cake to make if you need something in a hurry. You can glaze while still warm and get it out the door! Some tips -- use Pam with flour or Baker's Joy for the pan, set a timer for mixing the cake batter, and invest in a squeeze bottle (found in craft/baking section) for the glaze (I cut the top a little larger).


Strawberry Cake

Cake:
1 package white cake mix
1 3 oz. package strawberry gelatin
3 T flour
3/4 cup oil
3/4 cup water
4 eggs
1 cup strawberries, diced (I use frozen and dice still frozen)
Cooking spray with flour (Pam w/flour or Baker's Joy)

Strawberry Glaze:
*If doing a two-layer cake or cupcakes, use two tubs of whipped strawberry frosting*
1 1/2 cups powdered sugar
2 T butter, melted
1-3 T milk (to desired consistency)
1 t strawberry extract

- Preheat oven to 350ºF
- Mix all cake ingredients except strawberries and beat on low speed for 1 minute; scrape sides of bowl
- Beat on medium speed for 2 minutes, add diced strawberries near the end, and do not over mix
- Mist bundt pan with cooking spray with flour
- Pour batter into the pan and smooth out the top with a spatula
- Bake the cake until it is light brown about 45-50 minutes (toothpick/tester should come out clean)
- Prepare glaze adding more milk or powdered sugar as needed
- Remove cake from oven and let cool in the pan for 10 minutes
- Remove cake from pan and put on serving platter
- Drizzle half of glaze over the cake while it is still warm slowly so that it doesn't run totally off (I usually do this in shifts)
- Cool
- Drizzle remainder of glaze on slices when serving