I want to make a strawberry cake for my daughter's 3rd birthday next week, does anyone have a good recipe? TIA
Melissa
I made one recently using DH strawberry mix, white choc pudding, milk instead of water, about a cup of crushed strawberries, 3 whole eggs, 1/4c oil, 1 tsp vanilla.
It's not a very dense cake so I'm going to experiment this week with Pillsbury strawberry mix since they already have pudding in the mix to see if it comes out more dense since I like to have a recipe with both options.
Here's the one I use from the Cake Mix Doctor:
http://pinksunrise.com/mta/byrn1.htm
(I do cut the oil to 1/2 cup - I think 1 cup is too much)
I also don't add the coconut and nuts.
Thanks everyone for your replies! I can't wait to try it.
These two recipes are off the allrecipes website, and I have tried them both...it's just hard to say which I like better. I normally am a from scratch baker...but am still on the quest for a "from scratch strawberry cake" The first uses a cake mix, the second is the scratch cake.
1 (3 ounce) package strawberry flavored gelatin
1/2 cup cold water
1 (18.25 ounce) package white cake mix
4 eggs
1 cup vegetable oil
3 tablespoons all-purpose flour
5 oz strawberries, sliced (Frozen are fine to use)
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.*
In a large bowl, dissolve the gelatin in cold water; stir in the cake mix, eggs, vegetable oil, flour and 1/2 of the strawberries. Beat for 5 minutes on the medium speed of an electric mixer. Divide the batter evenly between the prepared cake pans.
Bake for 30 to 35 minutes in the preheated oven, or until the layers spring back when lightly pressed in the center. Cool cakes in the pans on wire racks.
*The directions indicate to use 3 9" pans...but when I made it, it didn't seem like quite enough batter (I made a doll cake w/ it) to have enough for 3 9" cake pans.
When I tried the scratch cake I think there may have been issues (on my part) b/c the cake stuck to my pan, and came out broken 
it was good though, but not enough WoW factor for me.
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Just me, even though both say to use 9" I would suggest 8".
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