Happy Happy Tuesday everybody and more importantly, Happy Valentine’s Day!!! I thought I would be a total cliché and make a strawberry cake to not only share with all of you, but also to share with all of my work peeps to say Happy Valentine’s Day to them too! (That’s why the pics below show a double recipe for the frosting fyi).
Obviously I can’t make a strawberry cake without chocolate frosting, because it doesn’t get much more Valentine’s Day than
overpriced chocolate covered strawberries, ammiright? Juust kidding, kind of, hehe.
Strawberry cake has been a lifelong food love of mine, so really any reason to make this is a good one, especially since this is a recipe my mom has passed down to me, and it is beyond easy to make and did I mention insanely, awesomely good?
Yeah, it is, and then when you throw this mousse like whipped chocolate frosting on top, y’all, mmm, mmm, mmm, you just don’t even know. Basically I’m saying that you and your loved one(s) need this in your life, because this is too darn good to not make. I hope you all have a wonderfully love filled day and thank you so much for stopping by!!!
frosting first… flour and milk into your saucepan (PLEASE NOTE THE PICS OF THE FROSTING SHOW A DOUBLE RECIPE)…
after cooking up for a bit…
after that cools for a bit, place butter and sugar into your mixer bowl…
after whipping the heck out of it…
now add the flour/milk mixture…
now whip the heck out of this and now add the cocoa powder…
now for the cake, literally every ingredient for the cake into your bowl…
all mixed up…
into your pan…
nice and baked, then frosted, yum!!!…
- 1 Box White Cake Mix.
- 1 (3 or 6 Ounce) Packet of Strawberry Jell-O.
- 3 Tablespoons of All-Purpose Flour.
- 4 Eggs.
- 1/2 Cup of Water.
- 1 Cup of Vegetable Oil.
- 1/2 of a (15.5 Ounce) Package of Frozen Strawberries In Syrup.
- 9x13 Pan.
- 5 Tablespoons of All Purpose Flour.
- 1 Cup of Milk
- 1 Tablespoon of Vanilla Extract.
- 2 Sticks (1 Cup) of Unsalted Butter, Softened.
- 1 Cup of Granulated Sugar.
- 2.5 Tablespoons of Cocoa Powder.
- Preheat your oven to 350 degrees F.
- With a handheld or stand mixer with paddle attachment, you can place all of your ingredients into your bowl, and mix just until smooth.
- Spray your pan liberally with non-stick spray, and pour your cake batter into your pan.
- Bake for 25 minutes, then loosely place aluminum foil on top of your pan and continue to bake 20 minutes, but be sure to check periodically because every oven is different, if it springs back to the touch in the middle it's done.
- Let cool completely before frosting.
- In a medium sized sauce pan, place the flour and milk into it and on medium heat, and while stirring constantly cook the ingredients together until the consistency of thin mashed potatoes is reached.
- Remove from the heat and stir in the vanilla extract, and now let this mixture cool to room temperature.
- Once your flour/milk/vanilla mixture has cooled completely, with a handheld or stand mixer with a paddle attachment, place your butter and sugar into your bowl and whip and whip until light and fluffy.
- Now add your milk/flour mixture into your butter/sugar mixture and whip, whip, whip until the consistency of whipped cream is reached (takes at least 5 minutes of constant whipping).
- Now add your cocoa powder and mix until completely mixed in, now frost your cake and enjoy!!!
- Please note that the pictures above for the frosting are a double recipe because I made 2 separate cakes when I made this recipe 🙂