Doctoring A Strawberry Cake Mix

Decorating By smashcakes Updated 17 May 2014 , 1:52am by Jeff_Arnett

smashcakes Posted 27 Feb 2006 , 2:07pm
post #1 of 23

i want to doctor up a strawberry cake mix, the cake mix doctor says start with plain white, do you think i could just use the strawberry and go from there, or does anyone have any ways they've ever done it, thanks

22 replies
diane Posted 27 Feb 2006 , 2:10pm
post #2 of 23

you have got to try strawberry jello. i use it all the time when i make strawberry cake. tastes sooo delicious!! icon_biggrin.gif

KHalstead Posted 27 Feb 2006 , 2:12pm
post #3 of 23

or how about adding melted white chocolate to the mix........I made one like that using raspberry extract on a white cake........I'm sure strawberry would taste just as wonderful........I told everyone if I could bottle the smell that was in my house when that cake was baking, I'd be a millionaire, it was to die for........and the taste.....ohhhhh the cake was so yummy

Sherry0565 Posted 27 Feb 2006 , 2:15pm
post #4 of 23

I made my DH a strawberry cake this week, and simply added Banana Cream pudding (instant), an extra egg & a little more oil. It had a very suttle Strawberry/Banana taste! Turned out very good. (I started out with just the strawberry mix.

diane Posted 27 Feb 2006 , 2:40pm
post #5 of 23

oooh, i never heard of rasberry flavoring. where can i find that?? they don't carry that here at the commissary. maybe i should request it!!!

snicker Posted 27 Feb 2006 , 2:43pm
post #6 of 23

smashcakes, I made the cakemix doctor strawberry cake and it was very good but verrrrrry rich and very sweet. I dont think I would recommend using her recipe and starting with the strawberry mix, makes my teeth hurt just thinking about it! icon_smile.gif (I did also think about this before I did it and very thankful I didn't try it!) You will like it with the white!!

Crimsicle Posted 27 Feb 2006 , 3:16pm
post #7 of 23

I had really good luck using orange Kool Aid powder. You might try strawberry Kool Aid. The flavor is strong. Start with a quarter teaspoon and add more until you get the strength you're looking for.

DiscoLady Posted 27 Feb 2006 , 4:20pm
post #8 of 23

I prepare a yellow cake mix as directed but reduce the water by a half cup and add a cup of pureed strawberries (fresh or frozen is okay). Bake as usual. This cake is sooooooo moist and delicious and not overly sweet at all. I don't have to add a lot of extra ingredients with this cake.

thyterrell Posted 27 Feb 2006 , 4:27pm
post #9 of 23

I use the Cake Mix Doctor strawberry cake recipe that starts with white cake mix. The people I've made it for think it's just great! I don't know that I would use a strawberry cake mix - I'd be scared it would be too much strawberry.

cakesbyallison Posted 27 Feb 2006 , 4:57pm
post #10 of 23

I use the Cake Dr. strawberry recipe (w/ white cake) all the time, it's delicious. I think the DH strawberry mix tastes "fake" (what are those little red bits?!) Use real strawberries, much better!

smashcakes Posted 27 Feb 2006 , 6:52pm
post #11 of 23

thanks for all your replies. i had a box of strawberry cake i was trying to use up- it's just for class, so if it's not too good it won't really matter. i ended up using a mix of all your ideas. i put a box of white chocolate pudding in it, used the cake mix extender recipe (i needed 2layer 6 inch and an 8 inch for class) and added strawberry as the flavoring. if anyone ever asks me for strawberry cake, i think i'll definitely have to try the cake mix doctor version. it's in the oven now, so i don't know how it's turned out yet

rabiah Posted 27 Feb 2006 , 6:55pm
post #12 of 23

Let us know how it turns out!

CakemanOH Posted 28 Feb 2006 , 2:10am
post #13 of 23

I made 6 different strawberry recipes this weekend for a wedding tasting. After allowing my friends and family try all we settles on th same one. The wedding tasting was a success and I got 2 more orders for the strawberry cake from it. Here is my doctored recipe:

1 box plain white Pillsbury cake mix with pudding
1 1/2 cups finely sliced/diced fresh strawberries
1/2 pkg strawberry gelatin
1/2 cup sour cream
1/2 cup oil
4 eggs

oronagrneyes Posted 27 Feb 2014 , 5:48pm
post #14 of 23

ACakemanOH

How long did you bake cake, what temperature, and what size cake pan did you use?

NomNomCake Bomb Posted 11 Apr 2014 , 8:45am
post #15 of 23

I'm in the middle of a hunt for a good strawberry cake recipe as well. I have tried the koolaid- no thank you! both my hubby and I, as well as our clients agree it's not a good flavor aid... The gelatin mix tastes good, but lacks the definitive 'strawberry flavor'... and it's very much on the sweet end. (but hey, it's cake... that's not a horrible problem to have with cake! lol.)... 

 

I am looking for a way to get a smooth cake (no strawberry chunks) I don't mind if theirs real strawberries in it, but isn't there a way to use more fresh/natural ingredients without compromising texture too much? Would love to rekindle this thread a bit! :)

-K8memphis Posted 11 Apr 2014 , 12:17pm
post #16 of 23

try swirling henry & henry fruit stuff into white cake--but you'd have to strain it first to remove the chunks--or you could cook down some strawberries and strain that--should work good--you want a nice thick cooked down coulis type berry mixture swirled in there--that would work

cakedreamer101 Posted 15 May 2014 , 2:53am
post #17 of 23

I need to make two dozen cuppies with choc frosting (using a b/c recipe found on this site) and am in the same boat as the others; however, I have the following on hand:

 

2 boxed white cake mixes - DH Classic White - 16.5 oz and Pillsbury Moist Supreme Classic White - 15.25 oz

packet of strawberry kool-aid, unsweetened

sleeve of prepared strawberry cake filling

other ingredients as needed/called for.

 

I would like to use the filling in place of s/b puree.  What is the best way to work some of this in?

 

 - how much to adjust the added sugar?

 - how much to adjust the liquid called for?

 - would probably split the flavorings - vanilla and strawberry...

 

Thoughts?  Successes?  Flops?

 

If I can get it to work well (its a gift), I have to use it to make another 2 doz next week...

 

Thanks ahead of time... standing by...

cakedreamer101 Posted 15 May 2014 , 3:16am
post #18 of 23

Quote:

Originally Posted by -K8memphis 
 

try swirling henry & henry fruit stuff into white cake--but you'd have to strain it first to remove the chunks--or you could cook down some strawberries and strain that--should work good--you want a nice thick cooked down coulis type berry mixture swirled in there--that would work


Wonder if one could run it through a small food processor to smooth out the chunks so as to not lose any of the goodness?

Jeff_Arnett Posted 16 May 2014 , 5:24pm
post #19 of 23

Here's how I make mine....

 

I use a strawberry concentrate....since I make these cakes often, I will usually make much more concentrate than needed, then store in the cooler until ready to use.

 

 

 

Strawberry Cake

 

Make a strawberry concentrate by starting out with about 3 cups fresh strawberries (or a 10 ounce bag of frozen berries, thawed).  Puree in a blender or food processor.

 

Measure out 1 1/3 cups of the puree, place in a deep microwave safe bowl (it bubbles up a lot when heated) and microwave on high until the mixture is reduced to about 1/2 cup, stopping and stirring occasionally.  Cool. (You an also do this is a saucepan on the stove top if desired).

 

For the cake combine:

 

2 1/2 cups cake flour

1 3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

 

Mix on low to blend, then add 1/2 cup (one stick) room temperature butter, cut into pieces and blend on low until mixture resembles fine crumbs.

 

Add:

 

1/4 cup vegetable oil

1 cup buttermilk , room temperature

1/2 cup strawberry concentrate

1 or 2 drops red food coloring, optional

 

Mix on low until blended, then on medium speed for 2 minutes, scraping bowl frequently.

 

Add:

 

4 large egg whites, room temperature

 

and continue mixing on medium for two minutes.

 

Divide between pans (I line all pans with parchment and wrap with cake strips).

 

Bake at 325 F until cakes test done....strawberry cakes are very easy to UNDERBAKE!

-K8memphis Posted 16 May 2014 , 5:40pm
post #20 of 23

Quote:

Originally Posted by cakedreamer101 
 
Quote:
Originally Posted by -K8memphis 
 

try swirling henry & henry fruit stuff into white cake--but you'd have to strain it first to remove the chunks--or you could cook down some strawberries and strain that--should work good--you want a nice thick cooked down coulis type berry mixture swirled in there--that would work


Wonder if one could run it through a small food processor to smooth out the chunks so as to not lose any of the goodness?

 

yes that's possible --i think it might get cloudy looking when whipped/processed like that--adds air i guess & it loses* it's pretty deep red color-- you could strain it and chop up the chunks into oblivion too --or you could just eat a couple chunks they're not huge & gloppy like in preserves if memory serves

 

*grammar update--i looked up looses and loses and i still don't know which one is correct--but i did try ;)

mzteaze Posted 16 May 2014 , 8:14pm
post #21 of 23

AThanks for the recipe Jeff.

remnant3333 Posted 16 May 2014 , 9:34pm
post #22 of 23

Jeff, about how many minutes did you cook your cake at 325 F before you checked to see if it was done? Also, what size cake pans did you use? I am going to try to cook this cake very soon. Thank you for the recipe!!! I like from scratch recipes.

Jeff_Arnett Posted 17 May 2014 , 1:52am
post #23 of 23

If you are baking in 8 x 2 layers....it takes about 35-40 minutes in my ovens....like I said, strawberry is one of those cakes that can easily appear done by still be pretty we in the centers....any cake 10 inches are larger definitely gets a baking nail or two.

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