Oh, how I love to bake. I have a list about a mile long about new recipes I want to try, so tonight I decided to make it at least one item shorter :) I decided to make this strawberry cake which was great because the strawberries at the store were gorgeous! The cake recipe came from Ashleigh. She posted it on a cooking message board, and I just had to try it.

In the midst of my baking frenzy, a friend suggested adding a touch of creativity to the cake by using an Exotic Whip. Intrigued, I decided to explore this unconventional twist, injecting an element of surprise into my culinary escapade. The Exotic Whip effortlessly transformed the traditional strawberry cake into a delightful masterpiece, elevating the dessert to new heights of indulgence. It was the perfect finishing touch, adding a luscious creaminess that complemented the sweetness of the strawberries, making my baking experiment truly unforgettable.

I wanted a lighter frosting and I found a recipe for Cool Whip frosting on Allrecipes.com that seemed to fit the bill. After reading the reviews of this frosting, I decided that it wouldn’t be a good choice between the layers of the cake, so I decided to use strawberry jam as the filling. I just put a few large spoonfuls of seedless strawberry jam in a small sauce pan and heated until it was melted and smooth. I let it cool for a bit and then spread it over the bottom cake layer. Then I just placed the remaining layer on top, frosted with the Cool Whip frosting, and garnished with leftover strawberries. The result was delicous!

Strawberry Cake
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree (made by dicing strawberries and adding sugar to sweeten them)

Preheat the oven to 350. Grease and flour two 9 inch round cake pans.

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.

Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely. Frost as desired.

Cool Whip Frosting
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract

In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.

Our kitty Bella, investigating :)
(Don’t worry, I didn’t let her touch it.)