I would love to use Kakeladies Original WASC recipe (as I love it), but would like to incorporate fresh strawberries into the batter to turn it into strawberry cake. I've tried using a strawberry cake mix, but to me it needed fresh strawberries to make it less of a box cake taste.
Most of the recipes out there call for strawberry gelatin, but then the reviews are always "This is great, but too sweet." So I'm a bit hesitant using one of those recipes.
Here is the recipe I'd like to doctor:
1 (18 ounce) package betty crocker white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3 whole eggs
1 cup water
1 cup sour cream
1 teaspoon almond emulsion
My question is, if you are adding fresh pureed strawberries to the mix, do you replace the water with your puree? Do you need to add more puree to make up for the loss of liquid in the recipe (i.e. replace 1 c. water with 1-1/2 cups pureed strawberries)?
Would anyone know how I do this?
Thanks in advance.[/i]
Did you get my pm?
Have you tried this yet?
If anything, I would add the same amount of puree, then add 1/3C water.
YOu might want to decrease the sugar - especially if you live at a high elevation. Maybe as much as 1/8 Cup less.....