In The Cake Mix Doctor book there is a recipe on page 67......Triple Decker Strawberry Cake. I've tried making this cake twice and each time it sinks in the middle. Can someone tell me what's wrong????? It tastes GREAT, but it's flat in the center. Does the jello have something to do with it? Here is the recipe:
1 white cake mix
1, 3oz package strawberry jello
4 tablespoons flour
1 cup vegetable oil
1/2 cup sugar
1/2 cup whole milk
4 large eggs
1/2 cup finely chopped fresh strawberries
Help! I know I followed the recipe 100%. 
I have made this recipe many times. The key is that the recipe calls for THREE 9" round pans. This amounts to just enough batter in the pan to cover the bottom. If you try to do it in TWO 9" rounds, or any other configuration where you are trying to put a "normal" amount of batter, like the pan 1/2 - 2/3 full, you are going to have a sunken center.
I learned this the hard way. But this cake is sooo good, I fill it with chopped strawberries and buttercream.
That explains a lot. 
I was trying to bake it in a 10 inch pan. Oops! I have done that with other cakes and it worked just fine.....what recipe do you use for a strawberry cake that needs to be larger than 9 inches?
I haven't tried that one, but I've made the other strawberry cake (on the previous page) 5 times in the last 2 weeks because as soon as somebody tries one, I get another order for it. I've baked it in 8" round and 10" square pans.
The blurb in the book says it's a dense cake, so I was afraid before I tried it that it might be kind of pound cakey, but it was just really moist. It was absolutely divine with IMBC and some fresh sliced strawberries.
That explains a lot.
I was trying to bake it in a 10 inch pan. Oops! I have done that with other cakes and it worked just fine.....what recipe do you use for a strawberry cake that needs to be larger than 9 inches?
You can make it in whatever size pan you wish, just remember that you must only use enough batter to cover the bottom of the pan. It will cook really fast, and you will need at least 3--4 of these thin layers to make a 4" cake, depending on how you fill it.
I don't consider this recipe to be a good one for decorating (and stacking) because of the thinness and the number of layers you need, but I have some customers who order it for every birthday because it's so good.
I've made it several times in 2 layers, but I think that is WAY too much oil. I use 1/2 cup. You also need to make sure you drain the strawberries really really well. I use whole frozen strawberries, pureed instead of the sweetened ones and that works well for me.
But it says in the recipe to use chopped strawberries in their own juice......but it works better if they're drained?
I have the Cake Mix Doctor book, but I haven't used it in a while since all my cakes that I make for orders are done from scratch.
But when I'm baking for myself, I use it. I made the white-chocolate cake with berry buttercream - excellent. Same with the snickerdoodle cake - excellent. The 'Darn Good Chocolate Cake' is very good if you are making a dense cake that needs to hold it's shape, like a bundt cake. I have yet to make the strawberry cake, but I'll keep kelleym's tip in mind if I ever do.
My advice? The berry-buttercream recipe is heavenly. Maybe you could fill in the sunken parts with extra icing...and trust me, the more of the berry-buttercream, the better . I don't even like frosting, and I can eat that kind with a spoon...hehe.
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