I like to add pureed frozen strawberries to my Strawberry Cake mixes.
However when I do this it adds too much moisture and the cakes need to bake longer, usually not a problem. But when baking multiple flavors in the same pan, it doesn't quite work right.
I read somewhere, years ago, that you can replace the oil in a cake mix with applesauce. Now that has got me wondering if you could do the same thing and replace the oil with pureed stawberries?
I use the "Durable Cake for 3D and Tier Cakes" recipe available here on CC most of the time. It calls for the cake mix, water, eggs, oil, sour cream, and pudding mix.
Anyone have any thoughts on this "theory"?
I can not help ya on those ideas, but I dictor mine with substituting the water for the orange stawberry banna juice...It is a big hit, cooks the same way...
Thanks for the tip, but how does it affect the taste?
I have had a ton of brided order it for the wedding cakes...It is a huge hit..it mellows the flavor a bit. Most are surprised they love it. They expect that they will not like it as much as they do...
It is probable my 2nd best selling cake.....
I added chopped frozen strawberries to mine. It was really dense cake and didn't rise much. It tastes OK. Is this what you get or do I need to make it again with less water?
I usually use the durable cake for 3d and tiers recipe from CC (not sure the exact title anymore-will try to post a link! I have it memorized!)
My "theory" worked great! Had a great flavor, moist, and rose & baked evenly. For anyone interested this is exactly what I used:
1 box strawberry cake mix
1 small box french vanilla pudding
4 whole eggs
1 cup sour cream
1/3 cup water
1/3 cup pureed, unsweetened frozen strawberries + oil to equal 1/2 cup total
Here is the original recipe (follow these directions):
...I thought I had the recipe memorized, but I guess I was wrong, LOL! Maybe that's why my cakes are so moist? I use whole eggs instead of whites, and I had the measurements reversed for oil and water, duh!
...I guess if it works...as they say, if it ain't broke-don't fix it!
I am glad to hear that you use strawberry banana orange juice and it tastes good! I am going to make a strawberry cake for this weekend, and I wandered around the grocery store the other day looking for things to add to a DH strawberry cake mix. I ended up buying strawberry banana orange juice becauase I thought it would have a good flavor with the cake. I was excited to see your post because I wasn't sure how much juice to add. I was just wondering what type of frosting do you use with this cake? I planned on doing my usual white buttercream, or maybe adding some strawberry flavoring to it. I am not sure because I haven't tasted this cake before; what flavor of icing works best with it? Thank you for your help!
I Love this cake and have had a ton of brides order it..I use Pillsberry, but I am sure it would be ok with DH..I just substitute the water for the juice!
As far as BC, I like my regular BC, but I do the french van. creamer intstead of water..or I like a cream cheese BC with it..YUM!!!
Hope you like it as much as I do
Ooooh...French Vanilla Creamer sounds wonderful! I can't wait to try this recipe out! Thanks for the help!
So I made the recipe above and my cupcakes didn't turn our cakey and didn't rise as much. Suggestions?