Egg-free strawberry cake from a mix
For some reason, the guys have been clamoring for strawberry cake for about the past month.
They’d never had strawberry cake before in their lives, but I guess the assumption was, we love strawberries and we love cake, so we’ll love strawberry cake.
I love strawberries and I love cake, too, but I have to be honest: This recipe is not the long-range solution. I used a white cake mix, and maybe starting with a strawberry might help it some. I’m not optimistic, though.
On the other hand, neither am I wild about the go-to strawberry cake recipe my mom has used for as long as I can remember – the one with the Jello mix and way too much oil – so maybe I’m just picky and should stick with strawberry shortcake.
This cake turned out really thin, even for an egg-free cake. It didn’t fall – it just didn’t rise very high, only about a half inch. On the positive side, it’s very, very moist. I’m pretty sure it would have fallen apart on me had I not lined the pan with parchment paper.
This recipe is based on a Betty Crocker strawberry margarita cake recipe that’s topped with Cool Whip. I used buttercream thinned with DaVinci All Natural strawberry syrup.
No, I didn’t mean to use that many sprinkles. I think the overabundance, combined with the fact that I haven’t made cake in a while, combined to win the cake a good review from both guys.
Egg-free strawberry cake
- 1 box of white cake mix – I used Betty Crocker
- 1 1/4 c. club soda – lemon-lime would work just as well, though the lemon flavor would be noticable.
- 3/4 c. strawberry margarita mix – I used Cuervo because it had less sugar than the other brands at the grocery store where I was shopping.
Add margarita mix and club soda to cake mix. Beat on high speed for two minutes. Pour into 13×9 pan coating with Baker’s Joy, lined with parchment paper and then sprayed again. Bake 30 minutes at 350 degrees. Remove from oven and cool 10 minutes before removing from pan.
Copyright 2009 Debra Legg. All rights reserved.
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