Doctoring A Strawberry Cake Mix
Decorating By smashcakes Updated 17 May 2014 , 1:52am by Jeff_Arnett
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
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.
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 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
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...
Quote:
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
Wonder if one could run it through a small food processor to smooth out the chunks so as to not lose any of the goodness?
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!
Quote:
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
Wonder if one could run it through a small food processor to smooth out the chunks so as to not lose any of the goodness?
yes that's possible --i think it might get cloudy looking when whipped/processed like that--adds air i guess & it loses* it's pretty deep red color-- you could strain it and chop up the chunks into oblivion too --or you could just eat a couple chunks they're not huge & gloppy like in preserves if memory serves
*grammar update--i looked up looses and loses and i still don't know which one is correct--but i did try ;)
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.
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