Strawberry Cake From A Box

Baking By graciesj Updated 11 Mar 2011 , 12:27am by graciesj

graciesj Posted 9 Mar 2011 , 4:56pm
post #1 of 24

I've had a request for the strawberry cake I used to make and "the one from scratch" and she also wants a two tier. However, I told her that I cannot duplicate that recipe for this design because it will not hold up. So now I went to the recipe forum here and have 2 different recipes and would like to know which of you ladies prefer or have tried yourselves.
The Easy Strawberry cake from a mix:box of cake/water/oil/eggs/sour cream/flour/sugar/BP/V/salt/1 pkge of strawberry jello/4 oz pureed frozen strawberries(no syrup, it will cause sinkage.
the Strawberry Cake-from a mix, but with no fake strawberry flavour:boxed cake/vanilla pudding/eggs/milk/oil/pureed frozen strawberries(leave all juice in)/V/red food colouring.

I'm thinking #2. How about you ladies? I have 1/2 hr to make my decision before I start bakingicon_smile.gif thank-you gsj

23 replies
sweetlybaked Posted 9 Mar 2011 , 5:06pm
post #2 of 24

I use the WASC and make it strawberry, sounds like your second recipe. good luck!

graciesj Posted 9 Mar 2011 , 5:18pm
post #3 of 24

thank-you. I do have that recipe saved, it's just that I couldn't the strawberry cake mix any where. So I don't want to ruin that recipe and I have to go the other way. Thanks for your quick reply icon_smile.gif

sweetlybaked Posted 9 Mar 2011 , 5:34pm
post #4 of 24

I use a white mix with my version too!

graciesj Posted 9 Mar 2011 , 5:38pm
post #5 of 24

cool. But none of these eh?icon_smile.gif okay here I go.

KJ62798 Posted 9 Mar 2011 , 5:40pm
post #6 of 24

I do a strawberry cake with the WASC method but I use a 6oz container of strawberry yougurt and enough sour cream to make up for the 1c SC in the recipe. I add about a 1/2dram of strawberry LorAnn oil. Very dense, moist & tasty.


graciesj Posted 9 Mar 2011 , 6:19pm
post #7 of 24

Very cool to know KJ62798 for next time. I love using SC in my mixes and am curious to know how this recipe will with stand the fondant and 2nd tier. And oopsies I made a boo boo, I put in a whole pkge pf strawberry jello and tasted it, only to find it a little to sweet for my liking.mmm it should be okayicon_smile.gif

stlcakelady Posted 9 Mar 2011 , 6:32pm
post #8 of 24

You won't believe this, but I take a white cake mix and add a packet of strawberry koolade mix to it. People rave over it.

graciesj Posted 9 Mar 2011 , 6:38pm
post #9 of 24

[quote="stlcakelady"]You won't believe this, but I take a white cake mix and add a packet of strawberry koolade mix to it. People rave over it.[/quote]

Wow, that's sounds easy enough. Have you tried covering this cake with fondant and stacking? If so, how is it? thank-you gsj

stlcakelady Posted 9 Mar 2011 , 8:33pm
post #10 of 24

Well, I have but I must tell you that I never have a problem with this because I do the same thing to all of my cakes. As soon as they come out of the oven, I take a clean dish towel and press down on the tops so they are level...this accomplishes two things: 1) they are all flat and level and 2) they are dense...which I prefer.

graciesj Posted 9 Mar 2011 , 8:39pm
post #11 of 24

I know, isn't that trick a life saver! ahhh to feel good. So the cakes are baked and my 6" cakes a little bit got stuck and feel off but passed the pre-school taste test. soooo thank-god for thaticon_smile.gif

stlcakelady Posted 9 Mar 2011 , 8:44pm
post #12 of 24

Just curious...why did they stick?

carmijok Posted 9 Mar 2011 , 8:53pm
post #13 of 24

I use Betty Crocker strawberry cake mix and add a 1/4 tsp of Cream Bouquet to it. Cream Bouquet gives it a touch of citrus that takes away any 'box' flavor. Easy and yummy. I learned this at a bakery I worked for.

graciesj Posted 9 Mar 2011 , 11:05pm
post #14 of 24

very cool "carmijok."
stlcakelady, I used Wilton's cake release and it's done that two weeks in a row now. I think I'm going back to the old fashion, messy way...grease/flour/paper/repeat...
Thank-you ladiesicon_smile.gifhave a great night

stlcakelady Posted 9 Mar 2011 , 11:06pm
post #15 of 24

I use a pastry brush to apply the shortening and then flour. Makes it less messy for my hands.

graciesj Posted 9 Mar 2011 , 11:36pm
post #16 of 24

I use that method with the pastry brush too stlcakeladyicon_smile.gif I'm cannot wait to try this CB that cramijok mentions. because even though I know my cakes are awesome I still think u can taste the box flavour. And I don't like it personally. Let's see if my local supply store carries it. other wise I'll order it online. ttysicon_smile.gif

graciesj Posted 10 Mar 2011 , 6:51pm
post #17 of 24

Okay new concern. I don't understand y I was nervous about this cake. I should've stayed with what I know and stuck with my durable cakes. I didn't use sour cream in this recipe and am afraid of this not with standing fondant. What are your thoughts? I have two hours before I start filling and do need to know if I should re bake or stick with what I have. DAMN I cannot stand thisicon_sad.gif

stlcakelady Posted 10 Mar 2011 , 7:12pm
post #18 of 24

Not sure I follow you. What seems to be the problem with the cake. What's it doing?

graciesj Posted 10 Mar 2011 , 7:47pm
post #19 of 24

Hi stlcakelady, I used the recipe"strawberry cake-from a mix-but with no fake flavours", and was told after the fact NOT TO USE FONDANT BECAUSE IT WILL CRUMBLE ON MEicon_sad.gif((((((

stlcakelady Posted 10 Mar 2011 , 8:01pm
post #20 of 24

Oh No!!! Does the cake feel crumbly? I never have this problem, as I always follow the same rule: box mix, 1 stick melted butter, 4 large eggs, 1 cup milk. If I'm making a chocolate cake, I'll also add 1 cup mayonnaise for moistness. Sorry this has happened to you. Could you try freezing the cake, then filling and frosting. As I do filling, I press down each layer very firmly to get out any air bubbles. I realize that you don't have much time on your hands right now, but I typically let it sit and thaw for a day to settle. Then I stick back in fridge to firm up and then cover with fondant. This is the method I use every time.

graciesj Posted 10 Mar 2011 , 8:14pm
post #21 of 24

Hey youicon_sad.gif I know right, damn!!!! next time I'll stick with what I know! any who...
I baked yesterday
today I'm filling and freezing
Saturday, I'll trim,crumb coat and fondant,decorate
We both use the same method for cakes and I pray it works for me.
I'm currently waiting for my strawberry filling to settle and off I go.
OMG I swear ....ya well I better noticon_smile.gif)))) k here I goicon_smile.gif

stlcakelady Posted 10 Mar 2011 , 8:20pm
post #22 of 24

Hope it works for it too late to rebake and freeze? I think I'd be trying that just for my own peace of mind. The nice thing about using that koolade packet is that it doesn't change the structure of your you can use the method you always do and know that you'll be fine.

graciesj Posted 10 Mar 2011 , 9:04pm
post #23 of 24

Man girl, you should've of said that. Now I'm going to be thinking the same thing. If all else fails I'm going t o cover the cakes in coloured BC and use fondant cut outs. As long as she's getting the same design she doesn't really care. Plus it'll benefit her pocket book. okay I'm going to fill them now. ciao

graciesj Posted 11 Mar 2011 , 12:27am
post #24 of 24

So I filled them and guess what? they seem to be good. So I'm not going to stress over it any longer. Cannot wait to post pics' thanks a billion for your support. oh btw, your cakes are amazingicon_smile.gif

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