i want to doctor up a strawberry cake mix, the cake mix doctor says start with plain white, do you think i could just use the strawberry and go from there, or does anyone have any ways they've ever done it, thanks

you have got to try strawberry jello. i use it all the time when i make strawberry cake. tastes sooo delicious!!

or how about adding melted white chocolate to the mix........I made one like that using raspberry extract on a white cake........I'm sure strawberry would taste just as wonderful........I told everyone if I could bottle the smell that was in my house when that cake was baking, I'd be a millionaire, it was to die for........and the taste.....ohhhhh the cake was so yummy

I made my DH a strawberry cake this week, and simply added Banana Cream pudding (instant), an extra egg & a little more oil. It had a very suttle Strawberry/Banana taste! Turned out very good. (I started out with just the strawberry mix.

oooh, i never heard of rasberry flavoring. where can i find that?? they don't carry that here at the commissary. maybe i should request it!!!

smashcakes, I made the cakemix doctor strawberry cake and it was very good but verrrrrry rich and very sweet. I dont think I would recommend using her recipe and starting with the strawberry mix, makes my teeth hurt just thinking about it! (I did also think about this before I did it and very thankful I didn't try it!) You will like it with the white!!

I had really good luck using orange Kool Aid powder. You might try strawberry Kool Aid. The flavor is strong. Start with a quarter teaspoon and add more until you get the strength you're looking for.

I prepare a yellow cake mix as directed but reduce the water by a half cup and add a cup of pureed strawberries (fresh or frozen is okay). Bake as usual. This cake is sooooooo moist and delicious and not overly sweet at all. I don't have to add a lot of extra ingredients with this cake.

I use the Cake Mix Doctor strawberry cake recipe that starts with white cake mix. The people I've made it for think it's just great! I don't know that I would use a strawberry cake mix - I'd be scared it would be too much strawberry.

I use the Cake Dr. strawberry recipe (w/ white cake) all the time, it's delicious. I think the DH strawberry mix tastes "fake" (what are those little red bits?!) Use real strawberries, much better!

thanks for all your replies. i had a box of strawberry cake i was trying to use up- it's just for class, so if it's not too good it won't really matter. i ended up using a mix of all your ideas. i put a box of white chocolate pudding in it, used the cake mix extender recipe (i needed 2layer 6 inch and an 8 inch for class) and added strawberry as the flavoring. if anyone ever asks me for strawberry cake, i think i'll definitely have to try the cake mix doctor version. it's in the oven now, so i don't know how it's turned out yet

Let us know how it turns out!

I made 6 different strawberry recipes this weekend for a wedding tasting. After allowing my friends and family try all we settles on th same one. The wedding tasting was a success and I got 2 more orders for the strawberry cake from it. Here is my doctored recipe:

1 box plain white Pillsbury cake mix with pudding
1 1/2 cups finely sliced/diced fresh strawberries
1/2 pkg strawberry gelatin
1/2 cup sour cream
1/2 cup oil
4 eggs

ACakemanOH

How long did you bake cake, what temperature, and what size cake pan did you use?

I'm in the middle of a hunt for a good strawberry cake recipe as well. I have tried the koolaid- no thank you! both my hubby and I, as well as our clients agree it's not a good flavor aid... The gelatin mix tastes good, but lacks the definitive 'strawberry flavor'... and it's very much on the sweet end. (but hey, it's cake... that's not a horrible problem to have with cake! lol.)... 

I am looking for a way to get a smooth cake (no strawberry chunks) I don't mind if theirs real strawberries in it, but isn't there a way to use more fresh/natural ingredients without compromising texture too much? Would love to rekindle this thread a bit! :)

try swirling henry & henry fruit stuff into white cake--but you'd have to strain it first to remove the chunks--or you could cook down some strawberries and strain that--should work good--you want a nice thick cooked down coulis type berry mixture swirled in there--that would work

I need to make two dozen cuppies with choc frosting (using a b/c recipe found on this site) and am in the same boat as the others; however, I have the following on hand:

2 boxed white cake mixes - DH Classic White - 16.5 oz and Pillsbury Moist Supreme Classic White - 15.25 oz

packet of strawberry kool-aid, unsweetened

sleeve of prepared strawberry cake filling

other ingredients as needed/called for.

I would like to use the filling in place of s/b puree.  What is the best way to work some of this in?

 - how much to adjust the added sugar?

 - how much to adjust the liquid called for?

 - would probably split the flavorings - vanilla and strawberry...

Thoughts?  Successes?  Flops?

If I can get it to work well (its a gift), I have to use it to make another 2 doz next week...

Thanks ahead of time... standing by...

Here's how I make mine....

I use a strawberry concentrate....since I make these cakes often, I will usually make much more concentrate than needed, then store in the cooler until ready to use.

Strawberry Cake

Make a strawberry concentrate by starting out with about 3 cups fresh strawberries (or a 10 ounce bag of frozen berries, thawed).  Puree in a blender or food processor.

Measure out 1 1/3 cups of the puree, place in a deep microwave safe bowl (it bubbles up a lot when heated) and microwave on high until the mixture is reduced to about 1/2 cup, stopping and stirring occasionally.  Cool. (You an also do this is a saucepan on the stove top if desired).

For the cake combine:

2 1/2 cups cake flour

1 3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Mix on low to blend, then add 1/2 cup (one stick) room temperature butter, cut into pieces and blend on low until mixture resembles fine crumbs.

Add:

1/4 cup vegetable oil

1 cup buttermilk , room temperature

1/2 cup strawberry concentrate

1 or 2 drops red food coloring, optional

Mix on low until blended, then on medium speed for 2 minutes, scraping bowl frequently.

Add:

4 large egg whites, room temperature

and continue mixing on medium for two minutes.

Divide between pans (I line all pans with parchment and wrap with cake strips).

Bake at 325 F until cakes test done....strawberry cakes are very easy to UNDERBAKE!

AThanks for the recipe Jeff.

Jeff, about how many minutes did you cook your cake at 325 F before you checked to see if it was done? Also, what size cake pans did you use? I am going to try to cook this cake very soon. Thank you for the recipe!!! I like from scratch recipes.

If you are baking in 8 x 2 layers....it takes about 35-40 minutes in my ovens....like I said, strawberry is one of those cakes that can easily appear done by still be pretty we in the centers....any cake 10 inches are larger definitely gets a baking nail or two.