Classic Pink Strawberry Cake Recipe.
Pink strawberry has always been one of my all, time favorite cake flavors. Especially when vanilla frosting or stabilized whipped cream are added over the top!
This recipe is very easy to make and it tastes amazing! You can personalize it by using different cake mixes, frostings, and/or add, ins like sprinkles or chocolate chips. I’ve made this cake many times and it always turns out great. The pink cake is just a plain sponge cake colored pink using food coloring. You may add more or less, based on the intensity. For fruit powder, it’s possible that the taste disappears while baking, but you could wish to mix some strawberry flavor or powder beneath the dough. In most cases, a pin, sized amount is actually plenty.
1 box of strawberry cake mix
To make the cake, combine all of the following ingredients:
- 1 box of strawberry cake mix
- 4 eggs, beaten
- 2 cups of water (use a measuring cup to measure water for two cups)
- 1/2 cup vegetable oil (you can use canola oil if you want to make it healthier)
Mix together in a bowl and then pour into a 9×13 pan. Bake at 350 degrees F for 35 minutes or until a toothpick inserted comes out clean. Cool on wire rack before serving!
- Use a mixer to combine the ingredients.
- Add the eggs last, and beat the mixture until it is smooth.
- Use a baking pan that can be lined with parchment paper on the bottom and up two sides.
- Bake at 350 degrees for 45 minutes (until golden brown). Let cool before frosting with Pink Surprise Cream Cheese Frosting or another favorite choice that complements pink!
1/2 cup of canola oil
Canola oil is a healthy, low, calorie cooking oil that can be used in place of butter or shortening to improve a recipe’s nutritional content. It has a high smoke point and is stable at high temperatures, which makes it an ideal fat for baking. Canola oil can even be substituted for olive or vegetable oils in many cases; however, this substitution may change the flavor profile of the dish you’re making.
2 cups water
- 2 cups water
- 1 box Jiffy cake mix (I used strawberry)
- 3 eggs
- 1/2 cup oil (vegetable, canola or olive oil)
- Frosting of choice (I used a cream cheese frosting recipe)
1 container of vanilla frosting
- Buy a container of vanilla frosting. You don’t have to use this brand, but it’s the best for pink, colored frosting!
- Make sure you get the right kind of frosting—make sure you read the label! You can use any flavor or color you want. Just make sure that when it says “frosting,” that’s what it is!
- Don’t forget: if you want pink frosting instead of white, just switch out the vanilla with strawberry extract (you’ll find this at your local grocery store).
Red Food Coloring
Red food coloring is a common ingredient in baking. It can be used to dye the icing on a pink strawberry cake red, or to add to certain dishes for color. Red food coloring is available at most grocery stores and comes in liquid form, powder form, or both. Red food coloring is made from berries (e.g., strawberries) and beets; it’s also called “beetroot juice” when sold as an extract rather than a liquid or powder.
Decorating the Pink Strawberry Cake
Use your preferred strawberry frosting or a recipe that complements strawberry flavor to decorate the strawberry cake however you wish. We used cream cheese frosting to crumb coat our cake, then we immediately used a star tip 21 to pipe the spiral designs you can see in the picture. The piped style is incredibly forgiving, and I adore it! Simply begin piping in the middle and spiral outward in a clockwise direction until you reach the desired size. Continue doing so until the cake is done.
This recipe is sure to be a crowd, pleaser. Not only does it require simple ingredients, but it’s also quite easy to make. These are great desserts for after dinner, or you can make them ahead of time and store them in the freezer until you’re ready to serve, they’ll be ready in minutes! This recipe is also perfect for kids because it requires few steps and an understanding of cooking concepts like melting butter.
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