2 heaping cups fresh strawberries, cut
1 white cake mix box
1 pkg gelatin strawberry
3/4 cup extra virgin olive oil
3 big eggs are required.
Frosting made with strawberries
2 cups fresh strawberries, sliced
2 CUP CONDITIONERS’ SUCTIONERS’ SUCTIONERS’ SUC
1 cup butter, softened
1 teaspoon of vanilla extract
Preheat the oven to 350 degrees F and lightly coat a dish with cooking spray.
2 cups strawberries, blended or processed until very finely diced in a blender or food processor 1 cup is the measurement.
Combine the cake mix, milk, and vegetable oil in a mixing basin. For 4 minutes, beat everything together with a hand mixer.
In a cup, combine the strawberry puree and the strawberry gelatin.
Spread the batter into the prepared pan and bake for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean. Take it out of the oven. Allow 12 minutes for cooling.
How do you make the icing?
In a blender, puree the remaining 2 cups of strawberries until smooth.
If you have any remaining strawberries from the cake batter, you should combine them.
In a small saucepan, bring the strawberry puree to a simmer, stirring constantly until it thickens. Allow yourself to completely relax.
Using an electric mixer, cream the butter until it is creamy.
Place 1 cup sugar and half of the reduced 1/3 cup strawberry puree in a mixing bowl, whip in the vanilla essence, then add a cup of confectioners sugar and the remaining puree.
Beat in the remaining cup of confectioners’ sugar.
Your Frosting Is Complete!!! It should be spread on a cooled cake.