I was looking for a strawberry cake, and I’m in love with the WASC cake, and wasn’t so fond of the texture that came out with cakes that called for jell-o in the mix. So, I found a way to compromise! I had tried quite a few different strawberry cake recipes with sup-par results. Anyways, this is what worked for me – just thought I’d share! Enjoy:)
- 1 Box DH Strawberry Supreme Cake (I’ve found that DH works the best)
- 1 c Flour
- 1 c Sugar
- 3 T Strawberry Jell-o
- 4 eggs (yes, one more than what the box calls for)
- 1 c Sour Cream
- 1 1/3 c Water
- 1/3 c Oil
- 2 t Strawberry Extract
- Combine dry ingredients. Add remainder of ingredients, mix on low until combined, then on medium x 2 minutes. (I mixed it using my KA mixer, and it was a bit full, so be careful!) Bake at 350.
I was very impressed with this recipe, as I have struggled to get the Strawberry WASC to keep the "strawberry flavor". Even using the extracts. So I followed this recipe exact and the result was a wonderfully strawberry flavor that I ... a die hard non-strawberry cake person... even liked. Thank you for posting it...The kids all gave it 10 thumbs up (4 kids and a hubby)
Oh and the Jello is what really brought out the flavor believe it or not. (I had never used Jello in a recipe before.... now Im trying to figure out what else I can put it in LOL
Where can you buy strawberry extract?
Where did you find strawberry extract?
What is WASC?
Did anyone get little balls of jello after mixing? I did and not sure if I did somethin wrong..Please help...Making one now...
How much battered did you get? What are the pan size options? Can't wait to try this, sounds yummy!
@ galpal, I found Strawberry Extract at Meijer. :)
I could only find Betty Crocker Strawberry cake mix. I used strawberry yogurt in place of the sour cream, I added a couple drops of bright pink Americolor gel and five or six tiny droppers of strawberry flavored Lorann oil. I had enough batter for a nice 9x13 cake.
I think I under cooked it, although the sides were coming away from the pan, the top was starting to turn golden and the toothpick came out near clean. Everyone LOVED it, but I thought it was too moist - thus my "under cooked" theory. No one complained and there was not a crumb left on any plate :o)
Thank you for posting.
Will this recipe work for cupcakes?
OMG!!!! This made the most incredible strawberry cake I've ever had! Still waiting for it to completely cool, but so far it's a keeper. I cut off the top bit because the smell was making my mouth drool and it is sooooooo good!!!! I did add about a 1/4 cup of pureed strawberries also and am very happy I did so. Thank you so much! Now I know what recipe to use for my wedding cake due this Sat!
Might be a stupid question, but do you put in the tablespoon of jello as the powder or do you make it into a liquid before adding?
FOR THE ONE CUP FLOUR, DO YOU USE SELF-RISING OR ALL-PURPOSE?
I'm with Adreasmommy, not sure if you make the jello first or just add the crystal powder?? Please help, I would love to give this a try.
justgettingstarted - I've never made this (but will soon) but I'm assuming just the crystal jello powder. Good luck
Is this recipe missing added salt?? WASC calls for added salt.
So sorry to leave everyone hanging! When I had posted this recipe, CC was having troubles so I never realized that it actually got posted! - I found my strawberry extract at a local IGA, Wal-Mart here carries it too. (its red in color, I also have bought some from GSA - it's a clear strawberry flavor made by Magic Line, but I haven't tried it yet) -I did not make the jell-o first, just open the jell-o packet and measure out 3 T (I just keep the rest in a little tupperware container to use for the next time I make another one!) - I have not had any problems with the jell-o 'balling up'. Make sure that you add the jello in with the rest of the dry ingredients first and combine them well. Maybe that will help:) - this will do a 2 layer 8" round perfectly! I'd approximate about 7 c of batter - @littlesliceofheaven - this is a super moist cake - but I know that BC cakes have "more pudding in the mix", and I think when I tried this recipe with BC i had the same problem with it being "too moist". I only have one place in my town where I can get the DH Strawberry Surpreme, and it's well worth it. Pillsbury didn't cut it for me either! - @cocobean - No, it's not "missing" the salt:) I just didn't add it because I didn't think that it was needed. By all means, if you try it with the salt, let me know how it turns out! - @angelgirl10 - Good ol' AP flour. -@Circae - I always seemed to have problems with adding the puree and it seemed to make the cake "too heavy" and sink in the middle - what's your secret?:) -@raquel12 - I have not tried it with cupcakes yet -@galpal - WASC - is White Almond Sour Cream cake, I just based this cake off of that same method used for WASC (if you haven't tried that - do! It's super yummy!) HTH!! :)
O.K. I made this recipe using 1t. salt (because I doubbled the recipe) and it tasted great. I don't know what it tasted like without it since I've only made it this one time. I followed the recipe except for adding the salt and accidently baked at 325 instead of 350. I had batter left over and baked the second pans at the proper 350. The 350 degrees ones, did not sink in the middle like the 325 degrees ones but they both turned out delicious. I also made cupcakes with some of the batter and they were great also baked at the 350. They had a slight dome. The flavor and moistness is very good with this recipe. I will be using this recipe for my go to strawberry cake. Thanks so much for sharring it with us and coming up with it. I have to say the little bit of Jello and extra egg were the great touch that seem to make this recipe work!! Kudos Jessi83!!
Is this cake dense enough to hold up under fondant? I want to try this recipe...it sounds really good. The last strawberry cake I made was super moist and would not have withstood the weight of the fondant.
Hmmm....I was also wondering if this cake would be dense enough to hold up under fondant? In the past, I have had the issue of boxed strawberry cakes sinking in the middle. Is this because I was baking it at 325?
I have a birthday cake (cup cakes) to do for next weekend, and the birthday girl wants strawberry cake - this sounds perfect!! I knew if I tried CC I'd find a recipe that would be just right!
This recipe turned out amazing!! I substituted low-fat strawberry yogurt for the sour cream and did not use extract at all! It was perfect, great flavor and texture, perfect strawberry taste! It is my new to go recipe for strawberry cake!
Yup, holds up good under fondant! (Or at least it did for me! There's a two tiered cake in my pictures, it's the zebra print one with the margarita glass on top - it's all strawberry cake) Thanks baking_girl - I'm going to have to try it out with the strawberry yogurt!
thanks everybody for posting ,I needed a strawberry cake for this weekend my prayers were answered . :) wish me luck
I made this cake a few weeks ago and it was very moist and delicious. My only complaint is that the strawberry extract tasted horrible in the cake. I need to find another alternative if I am ever going to make this cake again. I would not advise anyone to use the McCormick Strawberry extract!!!
Can you substitute strawberry with lemon: DH lemon cake mix and lemon extract and lemon jello instead of strawberry?
HelpMeBake - I've never used the McCormick! Thanks for the head's up! The one I've used is Goodman's. And like I mentioned before, I've bought the Magic Line strawberry too, but haven't used it yet. bvwilliams - I don't see why not! Let me know how it turns out!
I made this cake this week for a birthday..and it is AWESOME!!! I MEAN AWESOME!!! I did not use the extract at all. I used strawberry buttercream for icing! DELICIOUS! thank you.
Can't wait to try this.. Am baking my own bday cake this weekend. Never tried using boxed cake before!
This is a great recipe! I used strawberry yogurt, and left out the strawberry extract. This is a very moist, good tasting cake, with a pretty texture.
Ok. I am baking this cake right now (barbie wilton mold pan) and the top of it is still liquidy....is it because of the jello. I have never made a cake with jello. It's been in the oven for 55 minutes so far. I hope that it turne out....any one have this problem? yup....it's STILL not done after 55 minutes. the liquid is starting to form more though.....
So the cake turned out....it just took along time to bake. I tried a little....very good! Thanks for the recipe! :)
What does WASC mean?
Any suggestions for what type of frosting tastes best with this cake?
I am making this cake today. I noticed another person mentioned getting lumps/balls of jello in her cake mix. I noticed that the DH mix has artificially flavored strawberry bits in the mix. When all mixed up you can see little dark red bits. This MAY be what she experienced. I DID use the McCormick extract but only 1/2 tsp and the rest vanilla extract. I used strawberry yogurt in place of sour cream (first time for that substitution!) also. I will repost when it finishes baking. I am making 2 8" rounds and 6 cupcakes from the batter.
It turned out FANTASTIC! I followed the recipe with the exceptions I listed in my first post. I spread warmed low sugar strawberry preserves between the layers before filling with vanilla cream filling and fresh strawberries. WOW! The "taster" cupcakes were great. Thanks for the recipe!!!
Thank you for this I was in desperate need of a strawberry cake recipe and still hadn't baked night before delivery because I had been sick. So I just baked 2 batches which gave me 2 6inch and 2 12inch rounds. In first batch I forgot sugar and only realized when making second batch. But it was so tasty that I decided to reduce sugar to half a cup in the next lot as it was sweet enough without it. The cake is super moist and holds well. I have to make buttercream now and filling I'm using cc recipe but changing cream cheese with the strawberry flavored one. I also add ricotta in my cream cheese - tastes great. If your not sure about this try it out.
This sounds awsome and I'm going to try it this week. I have a question though...I am very new to this and I am making a cake for my daughter's friend who wants strawberry/vanilla swirl. Can anyone tell me the best way to do this? I'm sure this is probably a silly question but I want to do it the right way and wasn't sure if it's as easy as just swirling the 2 mixes together. Thanks for any help.
I had made this cake! I read all the comments and ended up using the recipe but I only had McCormick strawberry flavoring and I ended using 1/2 tsp of strawberry and 1 1/2 tsp of Wilton vanilla and then I added about 1/4 of a cup of chopped/pureed strawberies in the mix. For the filling I did a thin layer of buttercream and then mixed cut up strawberries and put them in sugar,(like you would do for strawberry shortcake), after the strawberries and sugar sat for a little while I mixed them with buttercream and then put another layer of buttercream on top so not to have the strawberries soak into the cake. Everyone loved it! I will definetly use this again. Thank you for posting it!
This is a great cake. I have a bride that wants a strawberry tier in her wedding cake and this is perfect. The only thing I did different was I used liquid from frozen strawberries and some strawberry puree and a little water to equal water in the recipe and didn't use the extract. I filled it with the Chunky Strawberry filling from this site and Cream cheese icing and everyone that sampled it loved it! The recipe made a little too much for a 10" pan but I will cut off the top to level. Put the cake layers in the freezer and will finish for the wedding 5/7! Thank you for a great recipe!
I'm not sure as to way my post was Mysweetcakes! I'm dmarie97!!!
I tried this recipe out tonight. I'll admit, I was a little worried about the Jello. I was afraid it would change the texture of the cake but it didn't! I thought it was a very good recipe. I will be using it at my brother's wedding. I can't wait!!!!
After reading all the comments this cake sounds like its delicious. I think im going to try this recipe this weekend.
can anyone tell me what is the basic recipe is for a WASC is? I would love to try it.
SallySue, look in the Recipe section here on CC its there :) I also recommend trying the Amazing Chocolate WASC cake!!
This is the best strawberry cake recipe!! I do not use any strawberry extract and I also sub the sour cream for strawberry yogurt and everyone loves it!!!
Please help, I have bakes this recipe twice and both times the cake has sunk in the middle. Followed recipe to the T.
One change to the recipe is that our store doesn't have DH or BC I had to use Pillsbury, has anyone else used Pillsbury instead? thanks!
Any suggestions if you can't start off with a strawberry cake mix? I can't find one!
I tried the recipe out and it was really good. Turned out very pink-fyi. Kids loved it but next time I'm going to use 1/2 a strawberry cake mix and 1/2 a white cake mix just so it actually "looks" more like a cake made from scratch.
This is a fantastic recipe. My daughter wanted a pink strawberry cake for her third birthday and this turned out so yummy, and very bright pink! She LOVED it and so did the adults. Great recipe!!
Thank you for posting this strawberry cake! I have been looking for a good recipe for a while now. I made the cake for a baby shower (it was a girl) and everyone (including myself) absolutely loved it! I doubled the recipe and added the salt as well. Thanks again for posting this yummy cake!
This recipe is to die for. Definitely gonna make this my go to strawberry cake.
Absolutely wonderful! I did make a few adjustments. I couldn't fund DH strawberry cake mix, so I used classic white and increased the Jell-o to 3 oz. Substituted the sour cream with strawberry yogurt. Deceased the oil to 1/4 C. I Purred thawed frozen strawberries in about 1/4 C strawberry smoothies mix (couldn't fined strawberries in syrup) and added 1/3 C of the strawberry mixture. For the filling I whipped Frostin' Pride with 1C of strawberry preserves. And frosted the cake with Frostin' Pride. This is definitely a keeper. I got rave reviews!
great recipe thank you so much for sharing!
is this a good mix to use to carve with?. I have to make a top hat and was wondering how well it would hold up to carving.. thanks
Has anyone ever tried substituting some strawberry margarita mix for the water & eliminating the strawberry extract in this recipe? Maybe use less sugar as well?
I have searched high and low for an amazing strawberry cupcake, after needing one for a baby shower and 1st birthday..I tried to make my vanilla cakes into strawberry by adding purée,extracts,pudding ect. All flavored strawberry and the flavor just wasn't enough. I'm not a scratch baker (maybe in the future) and I didn't want to use a strawberry cake mix seeing that it appears fake, but when I made these I was WOW'd. I did a tasting today for my client and they all LOVED the strawberry. It turned out moist, and fluffy. Just perfect. I substituted strawberry yogurt for the sour cream, and candy flavorings for the extract. I also added in a cup of fresh Chopped Strawberries. I'm not sure how this would stack seeing as it is a very fluffy spongy cake. But I reccomend this receipe!
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