At a birthday party, I had a homemade Paula Deen Strawberry Cake.
But something about it wasn't "right".
The cake was heavy.
The icing was too rich.
The cake was still yummy, but not "I've died and gone to heaven!"
And I wanted to achieve that...
I searched one of my go-to recipe sites - www.myrecipes.com
This site is a collection of recipes from the makers of Southern Living, Cooking Light, Coastal Living and all the magazines that fall into similar categories.
The recipe for Fresh Strawberry Cake just felt like a winner!
The strawberry content was high.
The cake only used 3 egg whites (not 4 whole eggs like the PD recipe and made it heart healthy and light!).
The icing was cool whip!
All around it seemed perfect.
The cake certainly looked perfect.
I pureed fresh strawberries (instead of using frozen strawberries).
I fully believe that this helped add to the yummy rich flavor of the cake.
2 cups of fresh strawberries, pureed
1 package of white cake mix
1 (3 oz) package strawberry gelatin
1 1/4 cups cold water
1/4 cup vegetable oil
3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (8-ounce) container frozen fat-free whipped topping, thawed
3-5 fresh strawberries, sliced
2 tablespoons sliced natural almonds, toasted
Preheat oven to 350°.
Puree the 2 cups of strawberries. Set aside.
Combine cake mix and next 4 ingredients in a large bowl; beat with a mixer at low speed 30 seconds.
Add 1 1/2 cups of pureed strawberries; beat at medium speed 2 minutes.
Stir in vanilla and almond extracts.
Pour into two 8" round cake pans coated with cooking spray.
Bake at 350° for 28 minutes, or until cake springs back when lightly touched in center.
Cool completely in pan before removing.
Add 1/2 cup pureed strawberries to the thawed whipped topping.
Spread whipped topping over top of cake. Place 2nd round on top. Spread whipped topping around entire cake.
Arrange sliced strawberries on whipped topping, overlapping slightly.
Sprinkle almonds over cake.