Strawberry Cake by Chef Everett 🍓🍰

Strawberry Cake by Chef Everett 🍓🍰

INGREDIENTS

  • 1 box of Simple Mills Almond Flour Vanilla Baking Mix
    • Eggs
    • Oil
    • Water
    • Vanilla
  • Miss Jones Baking Co. Vanilla Frosting
  • 1 pack of freeze dried strawberries
  • 1 container of fresh strawberries

DIRECTIONS

  • Follow the instructions on the cake mix box
  • Once you have the cake mix combined in a bowl, crush all of the freeze dried strawberries into a powder. Everett did not want to use the food processor, so we used a rolling pin
  • Add 3/4 of the freeze dried strawberries to the cake mix
  • Slice 5 strawberries, Everett says to leave them sliced big and don’t chop them, and add them to the cake mix
  • Stir the cake mix well to combine the fresh and dried strawberries
  • Grease an 8 inch cake pan and add cake mix
  • Bake for 30-35 minutes on 325F degrees
  • While the cake is baking, take the rest of the freeze dried strawberries and mix them into the frosting. This will not only give it a subtle strawberry flavor, but also turn it a pretty pink without using artificial dyes. Everett says a taste test is a must (multiple times).
  • Once the cake is cooked and thoroughly cooled, ice the cake and decorate with remaining strawberries
  • Everett says only the top of the cake needs to be iced, and he liked a combination of sliced and whole strawberries, and instead of slicing the stems off, he chose to bite them off 🙂

Very much optional and led with the heart: Everett added 2 cranberries and 3 pieces of cereal to the cake mix 😉