Strawberry Pink Lemonade Cake Recipe
This doctored up Strawberry cake is perfectly moist and full of fresh strawberry flavor! Pair it with my pink lemonade pudding and you have a mouthwatering delicious cake!
Ingredients
- 2 ½ cups strawberries, reduced to ½ cup
- ⅔ cup sour cream room temp.
- ½ cup milk room temp.
- ⅓ cup vegetable oil
- 3 eggs room temp.
- 1 Tbsp. vanilla
- 1 box Betty Crocker white cake mix
- 2 drops pink food coloring, optional
Instructions
- Start by preparing the strawberry reduction. Measure 2 ½ cups of fresh or frozen strawberries and blend with an immersion blender or a ninja.
- Bring to a boil. Then reduce heat to low and let it simmer for about 25 minutes or until the mixture is reduced to ½ cup.
- Let it cool completely before using it in the cake.
- Preheat oven to 325° F and prepare two deep 8" cake pans (or 3 6" cake pans) by lightly greasing the sides with shortening and dusting with all purpose flour. Set aside.
- In the bowl of a stand mixer whisk together ½ cup strawberry reduction, sour cream, milk, oil, eggs, vanilla and pink food color until well combined.
- Sift in the white cake mix and mix until just combined. The batter should be smooth and completely combined but do not overmix!
- Evenly divide batter between your prepared cake pans and bake for 23-26 minutes.
- When the cake is done, the top should spring back to the touch and when inserting a toothpick in the center it should come out clean with no wet batter.
- Remove from the oven, go around the sides with a small offset spatula to separate the cake from the pan but not removing it from the cake pan just yet.
- Allow cakes to cool in the cake pans for about 5 minutes, then carefully flip the pans and remove the layers from the cake pans onto a cooling rack to cool completely before decorating.