I made this cake but instead of using butter or shortening I used 1 cup of oil. and I used halal jello mix because I couldn't have gelatin since I'm muslim. and then I frosted the cake and put on some fresh strawberries. it actually turned out pretty delicious. thanks so much! and I could use different flavors too like peach or mango. oh and I used all purpose flour instead of cake flour. but I was really grateful for this recipe. thanks so much for it!
Your very welcome! Yes, the recipe is pretty easy and you can use any flavor. As long as you understand baking formulas you can customize it to your liking.
+Felicia Zee Thank you. I'm only 14 but I have been baking and cooking for a while so sometimes I do change up recipes but it still turns out yummy. I really do appreciate the recipe. It was a big help! Thanks so much!
Hanaw Ali yum i used a packet of blackberry jelly and half a cup of fresh strawberries puried and plain flour and about 6 tablespoons of cornflour since i did not have cake flour
Hanaw Ali Thanks bro . Your comment really helped ........ as I am also a Muslim and cant use gelatin .....so now I can make this cake without any fear of ruining it ........ :)
Ok I have a few questions so here 1. Does the cake rise and do I have to level it before frosting 2.If I am making two 9 inch cakes do I put both pans inside the oven to bake together? 3.Can I use a regular whisk for the stand mixer? Thank you for answering my questions
No, you can't add pudding because it has components that will change the structure of the cake. You can add strawberry milk powder-like nesquik. If you don't have jello-just substitute the jello with regular sugar and instead of using all milk, replace it with 1/2 portion of milk and 1/2 strawberry puree.
Sure you can. Keep in mind that if your using all butter it may dry up a bit. So, it may be a good idea to decorate on wed then refrigerate. Before serving- keep cake out for about an hour to come to room temp and you should be fine. If you can pls use the shortening, butter combo....it makes a big difference to the texture and crumb of the cake. Good luck!
Sure, just substitute the milk for ONLY 3/4 of puree and since your getting rid of the Jello-you'll need to increase the sugar from 1 cup to 1 1/4 cups. Happy baking. xo
Hi Felicia! Can you tell me the amount of butter? On the written recipe says 1/2 cup of butter is equivalent to 2 sticks of butter.....But 1 stick is equivalent to 1/2 cup of butter. Im confused! :-)
OMG! thx for the catch!! :-) your absolutely right! What I really wanted to say is that the crisco and butter are equivalent to 2 sticks. You can either use 2 sticks of butter-which = 1 cup -OR- 1 stick butter & 1/2 cup of crisco. Please let me know if you need more info. :)
+Mariana Edith Not in this recipe, but I'm testing a recipe for a strawberry cake with oil and should have that in the next couple of weeks. However, you can use butter instead of shortening.
+pinkcupcake oh, 1 more question :/ if i plan on adding strawberry puree itd be equal parts of milk and puree correct to toal the 1 1/2 cups? does pure need to be very fine? or can there be small pieces if strawberry?
Here you go! sorry working on website. Two 8″ or 9″ Cakes 2 cups cake flour, sifted 1 cup sugar 1/4 cup-(2 oz) strawberry Jello -This is from a standard 3 oz packet. 2 eggs 1/2 cup butter equivalent to 1 stick of butter 1/2 cup vegetable Shortening Ex: Crisco 1 teaspoon salt 2 teaspoons of Baking Powder 1 1/2 cups whole Milk If you prefer, you may also used 3/4 cups of strawberry puree and 3/4 cups of milk instead. Please read information above on this combination)
+Chantel P - Sure, just use all butter instead. Just remember that if you refrigerate the cake the butter will harden. Just leave the cake out for 2 hrs until it comes to room temperature before serving. :-)
Remove a tablespoon of the all-purpose and replace with one tablespoon of corn starch. If you don't have cornstarch handy-you can use AP, but don't overmix the batter. The lower protein content in the cake flour helps to give the cake a soft, tender crumb. Good luck :-)
+Marquisia Guyton I wouldn't recommend it. This is what you can do for the cake flour: Remove 2 tablespoons from one level cup of all-purpose flour, then add 2 tablespoons of cornstarch back in. Sift well. Let me know if you have any other questions. Best! Felicia
+nabila shaikh - I think you might have something called strawberry crystals -OR- you can substitute 1/4 cup of the milk with strawberry puree. Take some strawberry and puree them in a blender.
+nabila shaikh - I think you might have something called strawberry crystals -OR- you can substitute 1/4 cup of the milk with strawberry puree. Take some strawberry and puree them in a blender.
+Mennathalia Al lam I've never heard of strawberry crystals. You can try it out and if that doesn't work just mash or puree strawberries in a blender and use that instead of the milk. :-)
+thalia mercedez - no, cake flour can be purchased at your grocers. If you prefer to make your own: replace 1 tablespoons of all-purpose flour with cornstarch per cup. Hope this helps :)
+larenda thomas Hi Larenda, This is the full ingredient list: Two 8″ or 9″ Cakes 2 cups Cake Flour Sifted 1 cup Sugar 1/4 cup-(2 oz) Strawberry Jello -This is from a standard 3 oz packet.2 eggs 1/2 cup Butter equivalent to 2 sticks of butter 1/2 cup Vegetable Shortening Ex: Crisco 1 Teaspoons Salt2 Teaspoons of Baking Powder 1 1/2 cups Whole Milk Two 6″ Cakes 1 cup Cake Flour Sifted 1/2 cup Sugar1/8 cup-(1 oz) Strawberry Jello -This is from a standard 3 oz packet.1 Egg 1/4 cup Butter 1/4 cup Vegtable Shortening Ex. Crisco 1/2 Teaspoon Salt 1 Teaspoon Baking Powder 3/4 Cup Whole Milk
Sure, I believe someone else asked the same question. Just use all butter instead of the shortening. If you refrigerate the cake-make sure to allow the cake to come to room temperature before serving. Happy New Year Dinora!! xoxo
