Easy Strawberries & Cake Mix Recipes - Simple Dessert
Imagine a dessert that sings of sunshine and celebration, where the bright tang of ripe berries dances with the comforting sweetness of a golden crumb. The palate awakens to a delightful interplay of textures: the yielding softness of baked confection layered with the juicy burst of summer fruit. Each bite offers a harmonious balance, a testament to simple pleasures elevated by careful combination.
Equipment
- 9x13 inch Baking Pan
- Mixing bowls (large and medium)
- Electric Mixer (handheld or stand mixer)
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Wire Rack (for cooling)
- Paring knife
- Optional: Parchment paper
Ingredients
- 1 box 15.25 oz yellow cake mix
- 1 cup milk
- 1/2 cup 1 stick unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries hulled and sliced
- Optional: Powdered sugar for dusting whipped cream for serving
Instructions
- Step 1: Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix, milk, melted butter, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2-3 minutes, or until the batter is smooth and well combined. Ensure there are no lumps.
- Step 2: Prepare the Baking Pan: Preheat the oven to 350F (175C). Grease and flour a 9x13 inch baking pan to prevent the cake from sticking. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal.
- Step 3: Assemble the Cake: Pour half of the cake batter into the prepared baking pan, spreading it evenly. Arrange half of the sliced strawberries over the batter. Gently pour the remaining batter over the strawberries, spreading it evenly. Arrange the remaining strawberries on top of the batter.
- Step 4: Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top of the cake should be golden brown and slightly springy to the touch.
- Step 5: Cool and Serve: Remove the cake from the oven and let it cool in the pan for 15-20 minutes before slicing. Dust with powdered sugar if desired. Serve warm or at room temperature with a dollop of whipped cream.
- Tips and Substitutions: For a richer flavor, substitute melted butter with coconut oil. Gluten-free cake mix can be used to accommodate dietary restrictions. Other berries, such as blueberries or raspberries, can be used in place of strawberries. Add a streusel topping made from flour, butter, and sugar for added texture.
Notes
Variations
The foundation of cake mix and strawberries allows for numerous adaptations:
- Ingredient Swaps: Experiment with different cake mix flavors, such as chocolate, lemon, or red velvet, to complement the strawberries. Other berries, including blueberries, raspberries, or blackberries, provide delightful alternatives to strawberries. Melted coconut oil, applesauce, or mashed banana can substitute melted butter for varying flavor nuances and moisture levels.
- Regional Twists: Consider adding a streusel topping made with flour, butter, and brown sugar for a heartier texture. A glaze, crafted with powdered sugar and lemon juice, adds a tangy sweetness. Incorporating a layer of cream cheese frosting between the cake and strawberries introduces a rich and tangy element.
- Dietary Adjustments: Gluten-free cake mix caters to those with gluten sensitivities. Substituting eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) addresses vegan dietary needs. Sugar substitutes can be used in the cake mix or added to the strawberries to reduce overall sugar content.
Serving Suggestions
Strawberries and cake mix provides versatile serving options suited for various occasions:
The dessert is ideal as a casual treat for family dinners or impromptu gatherings. Consider it for more formal settings, served on dessert buffets at parties or celebratory events. Pair with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of chocolate sauce to enhance its flavor profile. To complement, coffee, tea, or sparkling cider are appropriate beverage pairings. The dessert can also be served warm or at room temperature, depending on preference.
Storage Tips
Proper storage ensures the preservation of flavor and texture:
The cake, if unfrosted, can be stored at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate the cake in an airtight container for up to 5 days. Freezing is also an option. Wrap the cake tightly in plastic wrap, then foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving. Note that strawberries may release moisture upon thawing, slightly affecting the texture of the cake. Store leftover whipped cream separately to prevent the cake from becoming soggy.
Frequently Asked Questions
- Question 1: Can frozen strawberries be used in this recipe?
Yes, frozen strawberries can be used. Thaw and drain them well before adding to the cake batter to prevent the cake from becoming soggy. - Question 2: Can the cake be made ahead of time?
Yes, the cake can be baked a day in advance. Store it covered at room temperature or in the refrigerator. Add the fresh strawberries just before serving for optimal freshness. - Question 3: What can be done to prevent the strawberries from sinking to the bottom of the cake?
Tossing the strawberries lightly in flour before adding them to the batter can help prevent them from sinking. - Question 4: Can other types of fruit be added alongside strawberries?
Yes, mixing other berries or fruits like blueberries, raspberries, or sliced peaches can add complexity and flavor. Ensure that the total amount of fruit used is roughly the same as the original recipe.