White Cake With Strawberry Icing

Do you remember in elementary school when we would all dance around the Maypole and play games in the school yard. Okay I'm old. I don't even know if they do that anymore. I remember we tried to dress up and wear something pink and white the traditional colors for May Day. There would always be white cake for dessert in the cafeteria for lunch. That was back when school lunches were wonderful. This really is good even if it is made from a cake mix.

Serves 12-16
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One 18.25-ounce package white cake mix (I prefer Duncan Hines)
1/2 cup butter, softened
3 large eggs

Icing
4 tablespoons butter (1/2 stick) unsalted butter, softened
4 cups sifted confectioners' sugar, about 1 pound
6 ripe strawberries, hulled and mashed
8 whole strawberries, for garnish1.

1. Preheat the oven to 375 degrees F. Grease and flour a 13 x 9-inch baking pan.

2. Blend the cake mix, 2/3 cup water, the butter, and the eggs in a large bowl with an electric mixer until well blended, about 3 minutes.

3. Pour batter into the pan and bake for 28-30 minutes, until the center of the cake springs back when pressed. Cool in the pan on a wire rack for about 15 minutes.
Cool completely before frosting.

4. Make the icing: Place the butter and 2 cups of the sugar in the bowl of an electric mixer. Beat at low speed until blended. Add the mashed strawberries and mix at medium speed until well combined. Add the remaining 2 cups sugar and beat until creamy and smooth. The icing should be thick enough to stand up on a spoon. If too thin, add more confectioners' sugar. If too thick, add a teaspoon or two of milk.

4. Frost the cooled cake in the pan. For decorative effect, make swirls in the frosting with a cleaning spatula. Garnish with the whole strawberries. Store covered in the refrigerator for up to 5 days.

 

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