betty crocker strawberry cake mix
Hello. Welcome to solsarin. This post is about “betty crocker strawberry cake mix“.
Strawberry
The garden strawberry (or simply strawberry; Fragaria × ananassa)[1] is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as jam, juice, pies, ice cream, milkshakes, and chocolates. Artificial strawberry flavorings and aromas are also widely used in products such as candy, soap, lip gloss, perfume, and many others.
Betty Crocker™ Super Moist™ Delights Strawberry Cake Mix
Time to bake!
Betty Crocker Super Moist Delights Strawberry Cake Mix
- CAKE MIX: Betty Crocker’s super moist strawberry cake mix is made with no preservatives and no artificial flavors.
- QUICK AND EASY: Make cake without the usual mess; just add a few simple ingredients as directed and pop in the oven for a sweet treat any time of day.
- ENDLESS OPTIONS: Prepare cake mix as is or head to BettyCrocker.com for creative dessert recipes the whole family will love.
- GREAT TASTE: The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy,
- BOX CONTAINS: 1 box, 15.25 oz
Product Description
Bake life sweeter with Betty Crocker cake mixes. Bring a homemade taste to your next celebration by baking a fresh and delicious Betty Crocker cake. Celebrate birthdays and special occasions or, make for those “just because” moments. There’s never not a good time to eat cake! Easy to prepare; just add water, oil, and egg. Get Your Betty On with Strawberry Cake mix! Thank you for welcoming us into your home. We hope what’s inside this box helps you bring more love to your table. Cordially Yours, Betty Crocker
Naturally & artificially flavored. Per 1/10 Package:
160 calories; 1 g sat fat (4% DV); 310 mg sodium (13% DV); 19 g total sugars. See nutrition facts for as prepared information. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. There’s pudding in the mix! Thank you for welcoming us into your home. We hope what’s inside this box helps you bring more lover to your table. Cordially yours, Betty Crocker.
The Red Spoon Promise. The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. www.BettyCrocker.com. how2recycle.info. Make any day special with recipes and inspiration from BettyCrocker.com! 1-800-446-1898 Mon.-Fri. 7:30 a.m. 5:30 p.m. CST. www.BettyCrocker.com. Lucky Charms Cupcakes. 100% recycled paperboard. Carbohydrate Choices: 2-1/2.
Warnings:
Pan Size:
Homemade Strawberry Cake
Ingredients
- 2 and 1/2 cups (285g) cake flour (spoon & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/3 cup (75g) sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature*
- 1/2 cup reduced strawberry puree (see note)*
- optional: 1-2 drops red or pink food coloring
Strawberry Cream Cheese Frosting
- 1 cup (about 25g) freeze-dried strawberries*
- one 8-ounce block full-fat cream cheese, softened to room temperature
- 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1–2 Tablespoons milk
- 1 teaspoon pure vanilla extract
- salt, to taste
Instructions
-
- Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
- Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
- Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.
- Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting– it could slightly fall apart without time in the fridge.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Thank you for staying with this post “betty crocker strawberry cake mix” until the end.
