My favorite types of cakes include fruit of some kind. I don’t love chocolate. I know, it’s shocking. My granny loved to bake and cook, and I spent my childhood perched on a stool at her island watching and learning all of her secrets to great southern cooking. When I was old enough to help, she put me to work stirring, greasing pans with Crisco and flouring them, and washing dishes. She always baked whatever cake my brother and I loved for holidays and special occasions (mine was carrot cake and his was red velvet), but all throughout the year she had some type of cake made, stored in a cake carrier sitting on her kitchen counter, and waiting for us to enjoy.
I know that I get my love of sweets honestly. My mom used to make fresh homemade cakes that my dad and I would enjoy together as breakfast. Even today if I have baked a cake, I will eat it for breakfast alongside a glass of ice cold milk. In my humble opinion it’s the equivalent of a donut breakfast at the local donut shop.
I guess all of the great home cooked foods and desserts I had growing up turned me into a food snob. I usually don’t love cakes from the bakery department of my local grocery stores. So, for my birthday last year I decided to bake my own cake. I was staying with my parents who both work and knew that it would be easier to enjoy the day if neither of them had to buy or bake a cake.
This cake was delicious and I can say that our boxed cake mix Duncan Hines Strawberry Supreme Cake didn’t disappoint. If you’re looking for a pink cake for a gender reveal party this cake is a great option.
Not wanting to clean up too many bowls, I used store bought cream cheese frosting from the can which was fine, but next time, when I’m close to my stand mixer, I will definitely pair the Duncan Hines Strawberry cake with my homemade Cream Cheese Frosting.
I’m already planning for the next time that I will be able to make this delicious cake. If you love strawberries like I do, then you must pick one up the next time you’re at the store!
Follow the directions to bake a 9 x 13 cake. Once cooled frost the cake with store bought cream cheese frosting or make your own using 1/2 block of cream cheese softened, 1/2 stick of butter softened, and 1 box of powdered sugar. Wash, dry, and then slice the stems off of your strawberries. Place them stem side down on a cutting board and slice them into then pieces in order to decorate your cake. Decorate the frosted cake with the strawberries. Remember that the strawberries will release their juices so decorate and serve quickly in order to avoid the cake being covered in a layer of strawberry juice. Store in the refrigerator if there are leftovers.
Side note – I haven’t tried this yet, but the next time I make the cake I plan to slice my strawberries and place them on a paper towel to draw out some of the excess moisture before I decorate the cake with the strawberry slices. Hopefully that extra step will help to prevent the strawberry juice from weeping all over the top of the cake.
