Foodie Fridays: Southern Style Strawberry Cake

Its that time again!  This cake is soooo pretty!  I made mine a little different with a bundt pan and used store bought white icing and it was still very yummy.  Happy Weekend!

Strawberry Cake

Adapted from Sweets and Joy the Baker

(18.5 ounce) box white cake mix (without pudding)
1 (3 ounce) package strawberry jello
1 Tablespoon self rising flour
4 teaspoons granulated sugar
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/3 cup fresh strawberries, finely diced.

Preheat the oven to 350 degrees F.
To make the cake, combine to cake mix, Jello, flour and sugar in a large bowl.  Mix well.  Add the oil. Add the eggs one at a time, beating well after each addition Add the water and strawberries and mix well.  Pour into a greased and floured bundt pan (I used Baker's Joy) Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the cake pull away from the sides of the pan.

Let cool, then turn over onto platter.  When completely cool, ice with Cream Cheese frosting, cocnut and fresh strawberries
Cream Cheese Frosting
1 (8 ounce) block cream cheese, softened
2 sticks (8 ounces) unsalted butter, softened
2 (1 pound) boxes powdered sugar
pinch of salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
pink food coloring
4 sliced strawberries

To make the frosting, in a bowl combine the cream cheese and butter. Beat until soft and pliable and no lumps remain. Add one box of the powdered sugar, salt and vanilla extract. Beat until incorporated. Add the second box of sugar and mix until incorporated. If you would like a smoother consistency, and a slash of milk. If you would like a thicker consistency, and a bit more powdered sugar until the desired consistency is achieved.

Put the coconut in a small bowl and sprinkle with two or three drops of pink die. Mix with spoon to distribute the color. Once the cake is frosted, decorate the top of the cake with the shredded coconut and sliced strawberries.