So when we had a March Madness potluck at work, I was excited to represent my team! My coworkers requested my strawberry cake recipe again, so I made cupcakes. For work events, I typically make a dozen full-size cupcakes and two dozen minis, because a lot of people like to indulge in the bite-size versions who might not want to finish a whole cupcake.
This is my tried and true, always-requested recipe for cake. I've made this at least three times for work now, and I'm kind of becoming famous for it. But every single time, I let them know it was the Cake Mix Doctor who helped me create this simple deliciousness!
Fresh Strawberry Cake (adapted from The Cake Mix Doctor)
1 package yellow cake mix (or vanilla, or white)
1 package (3 ounces) strawberry gelatin (sugar free is fine!)
2 cups fresh strawberries
1 cup vegetable oil
½ cup milk (I use 2%)
4 large eggs
1. Cut the tops off the strawberries and pulse in a food processor until mashed. (I sometimes chop the berries instead, but for cupcakes the puree works best.)
2. Mix the boxed cake mix and strawberry gelatin powder.
3. Mix in oil, milk, and eggs.
4. Mix in the strawberries.
5. Bake according to whatever cake pan you want to use (read the box!) for cupcakes, two round layers, or 13 x 9 glass dish.
6. Wait until cooled, then frost with your choice of frosting! I like cream cheese frosting, but buttercream or even Cool Whip would work. Self-made or out of a can, no one will be able to tell because the cake is so moist and delish.
|Yeah, I matched the cupcakes. GO HOOSIERS!|
Also, I decided to make something more savory... so based on a photo on Pinterest, I took a tube of reduced fat crescent rolls, spread pesto all over the large rectangle of dough, rolled, sliced, and baked until yummy and golden! SUPER easy, and really gorgeous to share!
Do you have any go-to potluck recipes?