Strawberry Cake with a touch of Southern Charm
1 (18.5 ounce) box white cake mix (without pudding)
1 (3 ounce) package strawberry jello
1 tablespoon self rising flour
4 teaspoons granulated sugar
3/4 cup vegetable oil
1/2 cup water
1/3 cup fresh strawberries, finely diced.
Preheat the oven to 350 degrees
Combine the following with the cake mix: Jell-o, flour & sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition Add water and strawberries and mix well. Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.
Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, place each layer onto the racks for complete cooling.
Cream Cheese Frosting
1 (8 ounce) block cream cheese, softened
2 sticks (8 ounces) unsalted butter, softened
2 (1 pound) boxes XXX sugar
pinch of salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
pink food coloring
4 sliced strawberries
Combine the cream cheese and butter beating until soft and pliable and no lumps remaining. Add one box of the powdered sugar, salt and vanilla extract beating until incorporated. Add the second box of sugar and mix well. If you would like a very smooth consistency, add a tad of milk. For a more substantial frosting, additional XXX sugar can be added until you feel comfortable with the results.
Place coconut in a small bowl and sprinkle with two or three drops of pink food coloring. Toss with a fork to evenly distribute the coloring. After frosting, you maydecorate the top of the cake with the shredded coconut and sliced strawberries.