Strawberry Layer Cake with Strawberry Marshmallow Frosting

Can also be used to make 24 cupcakes

Gluten Free & Lactose Free

• 1 box gluten free white cake mix (dry), such as Pamela’s Classic Vanilla
• 3 Tablespoons cornstarch
• 4 eggs
• 1 small package strawberry Jell-O (dry)
• 1/2 Cup oil
• 16 oz container frozen, sliced strawberries in syrup.
• 1/2 Cup strawberry juice, drained from strawberries after thawed
• 1/2 Cup water (or more strawberry juice if you have some left)

Thaw the frozen, sliced strawberries overnight or in microwave.  Drain off juice into a measuring cup; if you did not get a full 1/2 cup of juice, add water to bring the liquid to the 1/2 cup level.  You will probably get 1 Cup of juice. Set all the liquid aside, then scoop out 1/4 Cup of the remaining berry pulp and save for the frosting. The last of the berry pulp in the container will go into the cake.

Blend dry cake mix, dry Jello, cornstarch, eggs, oil, and 1/2 Cup strawberry juice in a large bowl, using a stand mixer. Mix slowly at first to keep the dry ingredient powder from billowing out of bowl. Increase speed and mix for 2 minutes on medium high.

Add remaining strawberries designated for the cake, plus the remaining 1/2 cup of liquid – either water or juice. Blend on medium high for one more minute.

Prepare cake pans by spraying liberally with Pam and then lining the bottom of the pan with a baking parchment circle. Use either three 8-inch pans or two 9-inch pans. This recipe yields about 6 cups of batter.

For cupcakes: spray two 12-cup tins liberally with Pam, then add paper liners to the cups. The Pam will ensure an easy release and make clean up faster. Use a 1/3 Cup measuring cup to spoon the prepared cake mix into the paper liners. This recipe will puff up a little, but you can fill the paper cups almost to their top edge.

Bake at 350° F until the cake leaves the sides of the pans.  If the batter was divided between 3 pans, bake for about 15-20 minutes.  Cool layers on racks or hot pads for about 15 minutes, then invert onto wax paper.

For cupcakes: bake according to cake mix package instructions for temperature and time; you may need an additional 3-5 minutes of baking time for the additional ingredients. Test with a toothpick. If the toothpick comes out of several cupcakes without any crumbs sticking to it, then the cupcakes are ready.

Cool to room temperature and ice with this Strawberry Seven Minute Frosting (tastes like strawberry marshmallow creme).

Strawberry Seven Minute Frosting

• 1/4 cup strawberries with juice
• 1 – 1/2 Cups sugar
• 6 Tablespoons Egg Beaters egg whites (or use 2 whole eggs, retain whites and discard yolks)
• 2 Tablespoons white Karo syrup
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon of vanilla

Place 2 cups of water in the bottom pot of a double boiler.  Place on stove and turn heat to high.  While the water comes to a boil, mix the frosting.  Put everything but the vanilla in the top pot of the double boiler but don’t nest the top pot on the bottom one yet.  Beat the frosting ingredients beat one minute with mixer, using a whisk attachment.  Nest the top pot of the double boiler into to the bottom pot with boiling water and continue to beat with mixer while cooking over the boiling water.  Beat and cook about 6 minutes.  Frosting should stand in stiff peaks.  Remove double boiler top from heat and beat in vanilla.  Spread on cooled cake.  Will ice 2 or 3 layers or 24-30 cupcakes.

GF, LF version by Carlyn Foshee Chatfield

Original recipe (Strawberry Cake with Seven Minute Frosting) by Diane Chambers Foshee.