ALMOST-HOMEMADE YELLOW CAKE WITH STRAWBERRY FILLING

If want a cake for a special event, the least expensive vanilla cake with strawberry filling at a bakery was $50.00.  This cake will set you back about $5.00 with all the ingredients combined.

Make the Strawberry Filling a day or two before baking the cake.

Strawberry Filling

2 ½ cups finely chopped strawberries, fresh or frozen

¼ cup water

1 T cornstarch

½ cup granulated sugar

2 T freshly squeezed lemon juice

Add water and cornstarch to a medium saucepan.

Set over medium-low heat and whisk until cornstarch has dissolved.

Add strawberries, sugar, and lemon juice.

Stir constantly until mixture starts to simmer.

Reduce heat to low and continue to simmer until strawberries break apart and mixture has reduced; about 8 minutes.

You can use a potato masher to make mixture smoother.

Remove from heat and allow to cool completely.

Spoon mixture into a covered container and refrigerate for 24 to 48 hours.

1 Box Betty Crocker Super Moist Yellow Cake Mix

Follow directions on back of box but:

In place of water, add milk or buttermilk.

In place of oil add equal amount of unsalted butter, melted and slightly cooled.

Add ¼ cup sour cream

Add 1 t pure vanilla extract

Preheat oven to 350 degrees F

Spray oil on the bottom and sides of 2 8-inch cake pans.

After mixing cake mix in a stand mixer fitted with a paddle attachment, 

pour the batter evenly into the 2 pans and smooth top with a knife.

Bake for 28 to 30 minutes until a toothpick comes out clean.

Wait 10 minutes, looses sides and cool on a baking rack for 30 minutes.

Butter Cream Cheese Frosting

2 (8-oz) packages of cream cheese

½ cup (1 stick) unsalted butter, room temperature

½ t pure vanilla extract

1 T freshly squeezed lemon juice

Pinch of sea salt

3 ½ to 4 cups confectioners' sugar

In the bowl of an electric mixer fitted with a paddle attachment, combine the softened cream cheese, butter, vanilla, salt, and lemon juice on low speed.

Add the confectioners' sugar, one cup at a time and mix for 1 minute.

If frosting is too soft, refrigerate for 30 minutes.

Using a large serrated knife, slice a thin layer off the tops of cakes to create a flat surface.

Place one cake, top side down, on a plate and spread a thin layer of frosting on top.

Add the strawberry filling, using a spoon and gently spread with a spatula.

Place the second layer on top, top side down.

Frost the top and sides.

Refrigerate until ready to serve.

Serves 10