My bride wants a strawberry cake with a strawberry filling. My problems are:

(1) the Casa Loma Castle in Toronto is not airconditioned - so I've resigned to make a fondant topped cake with calla lilies;
(2) Duncan Hines has a strawberry cake but it is not sold here in Toronto - could I use a strawberry flavour extract (LorAnn Oil) added to a white cake?;
(3) could this strawberry flavour also be added to MMF?;
(4) is there some type of filling with strawberry other then preserves & buttercream that can be made that doesn't have to be refrigerated?

I don't know why strawberry is so difficult? Many thanks - Deb

I would add 1 - 2 tablespoons of extract to the white cake mix plus add strawberry puree in place of some of the water. (Just use the frozen strawberries that have been sweetened, thaw and pop them in the blender)

You can add the flavor to MMF, I do know that much even though I am not a fondant fan

You can purchase strawberry filling in a sleeve from cake supply stores and that won't need to be refrigerated. If you don't have a cake decorating store nearby, you may try asking a local bakery if they would sell you some.

Good luck!

I was going to say the same as lotsoftots the only thing i would add is some red food coloring (just a drop or two) to the cake batter, so that the color will be what would be expected rather then the brownish color its bound to come out as with the fresh strawberries.

You can also add strawberry yogurt to your cake mix in place of the water.

Here's a recipe that comes from DH bake magic cookbook. Haven't tried it myself but it sure sounds good.

Strawberry Dream Cake

1 pkg white cake mix
1 pkg strawberry gelatin (3oz)
4 eggs
1 1/4 cups plain or strawberry yogurt
1/3 cup vegetable oil

In a large mixer bowl, combine cake mix, gelatin, eggs, yogurt and oil. Beat on medium speed for 2 minutes. Spread batter in prepared pans, dividing evenly, Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean.

Thank you for your replies - problem - the cake will be made 2 days before the wedding and I would worry about the strawberry puree. Also I've used strawberry gelatin before in a cake mix and you can taste the jello flavour - okay for a kids cake but not for adults. Any other ideas would help. Thank you

Have you ever used/tried the strawberry filling the sleeves?? I don't mind them too much and most of my customers don't either. But when I have do a strawberry filling w/an unrefrigerated cake....I will use these.

You get these online if you can't find them in your area. I usually order from country kitchens. http://www.countrykitchensa.com/

as for the cake itself......I have the cake mix doctor book and there is a really good strawberry cake in there. If I remember correctly....you start w/white cake mix and I'm not sure everything you add....but I think you add frozen strawberries and i think strawberry yogurt!! Not sure exactly, I don't have the book in front of me. But it was really good. If you want PM w/your email and I can send the recipe tonight when I get home.

Christine

I had many problems with a strawberry cake that I added gelatin and frozen strawberries to this weekend. I finally went and bought strawberry cake mixes and made those. I made the cake two times and both times they fell. I have been baking for over 25 years and this is the first time in my life that I've had cakes fall. I finally used one of them as the bottom layer and put another layer (the strawberry cake mix one) on top with the unleveled dome part down on top of the fallen cake. You couldn't tell that the bottom layer had fallen (it's in my photos - the goodbye cake with red/pink & white carnations on it). My son said that the bottom layer was a little dry but tasted great. There was also some strawberry/buttercream filling between the layers so that helped keep the top layer from sinking, too.