*INGREDIENTS NEEDED:
°A large package of white cake mix.
°A small packet of strawberry gelatin.
°Four eggs, large in size.
°100 grams. Of sugar.
°10 fresh strawberries, I finely chopped them.
°Half a cup of canola oil.
°Half a glass. Of milk.
°A third cup. Of cake flour.
*INGREDIENTS TO MAKE THE STRAWBERRY BUTTERCREAM FROSTING:
°Two sticks softened. Of butter.
°A large packet of powdered sugar that has been sifted.
°1 cup freshly chopped strawberries (finely chopped)
*INSTRUCTIONS:
STEPS:
Step 1:
Begin by heating oven to 350 degrees F.
2nd step:
With an electric mixer on low speed, beat cake mix, strawberry gelatin, eggs, sugar, fresh strawberries, milk, vegetable oil & cake flour for 1 min.
Step 3:
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Scrape the sides and continue beating at a medium pace for another 2 minutes, pausing if necessary to scrape the sides. (You must mix the strawberries well.)
Step 4:
Half fill three greased and floured 9-inch round cake pans with batter.
Step 5:
Bake for 25 minutes at 350 degrees, until cakes spring back when touched gently with a finger.
Step 6:
Let cool 10 minutes in pans on wire racks. Remove from the molds and let cool completely, for about 1 hour.
Step 7:
Between the layers, as well as on the top and edges of the cake, spread the strawberry and buttercream frosting. Strawberries, halved, should be garnished. Serving immediately or stored in refrigerator for up to 1 week.
TO PREPARING IT IN ADVANCE:
Step 1:
Prepare the recipe according to the instructions.
2nd step:
Cover and refrigerate for 20 minutes or until frosting is firm. Wrap it tightly in waxed paper and store in the fridge for up to a week.
GLAZING INSTRUCTIONS:
Step 1:
Using an electric mixer, cream the butter on medium speed until light and fluffy, about 20 seconds.
2nd step:
Beat in the sugar and strawberries on medium speed until the mixture is creamy. If frosting is too thin, add more sugar; if too thick, add more strawberries.
Enjoy !
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