I'm looking for a doctored mix-based recipe using at least some real strawberry, that bakes well in large pans (i.e. 12x18 sheet).
I've used the one in the Cake Mix Doctor book, but find that in larger pans the edges get overdone while the middle is still liquid. Anybody have a better one for this purpose? (And yes, I do also plan to use a couple of flower nails as heat cores in the middle.)
Thanks in advance,
-Magda in Michigan
This is my great grandmother's strawberry cake based on a box mix.
1 box white cake -
1 small box strawberry jello
3 tablespoons flour
3/4 cup oil
1/2 cup strawberries (fresh or frozen...if frozen do not thaw)
1/2 cup water
I find this cake occasionally sinks because of the water content so I have gotten in the habit of drying the strawberries significantly before adding them to the batter. You may play with it a bit and add a bit more flour etc.
I hope you like it. Also you may try the bake even strips for a cake that large it may help or reduce your baking temp a bit.
Do you cut up the strawberries, and if so, how finely? The recipe I've tried uses strawberry puree.
I rough chop them then the hand mixer beats them up enough that they're not chunky.
Ive tried this recipe and I really like..