Fresh Strawberry Cake
Strawberry cake mix gets amped up with strawberry jello, an extra egg, and butter and milk. The cake is finished with a sweet glaze of sweetened condensed milk and strawberry jam and fresh strawberry fans.
Ingredients
- 1 box Strawberry Cake Mix
- 1 1/2 cups chopped strawberries
- 2 Tablespoons white sugar
- 1 box strawberry Jello
- 1/2 cup melted butter {8 Tablespoons}
- 1/4 cup milk
- 4 large eggs room temperature
- 1 tsp. vanilla
- 1 cup sweetened condensed milk
- 2 Tablespoons strawberry jam
- red food coloring if desired
- 5-6 large strawberries for garnish
Instructions
- Sprinkle chopped berries with the sugar and marinate for a few minutes or preferably overnight to let berries absorb sugar.
- Combine dry cake mix with butter, milk, eggs ,dry jello, and vanilla and beat for 2 minutes, stopping to scrap down the sides. Pour 1/2 of the batter into a well greased bundt pan. Top with fresh sugared berries, then add remaining batter. Bake at 350 degrees for 25 minutes. Check doneness with small skewer or cake tester. Continue baking if necessary until cake is just done. Do not over bake.
- Cool cake in pan on a rack on counter for an hour. Turn out onto a cake plate and let cool completely.
- Pour sweetened condensed milk into small saucepan and add jam. Cook over medium heat, stirring often, until jam melts into the milk. Add red food coloring to enhance color if desired.
- Poke holes all over the top of cake with a long toothpick or small skewer. Pour glaze slowly over top of cake and let it drip down the sides and into the center.
- Slice berries from bottom up to but not through stem end, making 5-6 slices. Gently fan out slices with your fingers. Top cake with strawberry fans.
- Keep cake in the refrigerator.