The question that all people ask; can I use and add strawberry puree to the cake I plan to create from a mix is one that I am frequently asked.
strawberry puree recipe
The most delicious recipe for strawberry cake mix ever! We can't get enough of a nice strawberry shortcake made from scratch, but when we're pressed for time, I need an excellent recipe for strawberry shortcake! This is a simple recipe for a strawberry cake mix that calls for lemon butter. In our opinion, it has the most delicious flavor and is quite juicy. It is possible to improve the flavor of strawberry box mixes by adding a few additional components, despite the fact that they are already rather tasty. If you add these items to the strawberry cake mix that comes in a box, the cake will become somewhat denser and will be more suitable for topping. You could even frost this cake with fondant and use it as the base for a birthday or wedding cake. First, let the cakes come to room temperature so that the butter that will be used in the cake can get firm before you attempt to stack the layers. We have experimented with including fresh fruit in the box mix on several occasions, and the results have often been extremely satisfying. If you want to utilize strawberries in your cake recipe without having to add an excessive amount of liquid, the simplest way to do it is to reduce the amount of puree or preserves that you use. Once, we decided to add sliced strawberries, and while they were tasty, the addition resulted in the strawberries being somewhat mushy and gray around the edges of the cake. When you add strawberry puree to the contents of the box mix, you get gorgeous pink chunks! After the mixture has been mixed, divide it evenly between three cake pans measuring 8 inches in diameter. In the event that you only have one pan, you can bake the cookies one at a time and store the remaining dough in the refrigerator until it is required. After allowing the cake layers to cool in the pan for ten minutes, remove them all and place them on a wire rack to finish cooling. This process can be sped up by placing the rack in the freezer for approximately one hour at a time. 
strawberry puree baby
The rack will contain the cakes. After that, they will be ready to be placed in the freezer. We came to the conclusion that freezing our strawberry tartlets with lemon cream would be the best option. However, you can use any kind of cream you like, such as fresh strawberry cream, stabilized whipped cream, or cream made with cream cheese frosting. The basic cream was transformed into a lemon cream by the addition of fresh lemon curd, lemon juice, and lemon zest, which were then combined with the rest of the ingredients. You don't need to add the lemon cream if you don't have any, but making it is quite simple and it makes the cake taste amazing. Spread lemon curd in between the layers of the chilled cake. The layers of my cake have about a quarter of an inch of buttercream in between them. After completing this step with each layer of cake, I cover the entire cake with a thin coating of buttercream. All of the cake crumbs are covered by this component, which is known as the bread crumb coating. Place the cake in the refrigerator for twenty minutes, or until it is stiff. The last layer of cream can then be applied to the cake, and it can be decorated however you choose at that point! I sprinkled some Polita candy on top of mine to adorn it. This topping mix really puts on a show! Components of the Strawberry Cake. The instructions for making this cake are fairly easy to follow. Simply combine all of the ingredients in a bowl and stir for two minutes! Well! The batter for the cake is ready. Pour the batter into three muffin tins about 8 inches in diameter that have been prepared from cake batter or your preferred mold. 
strawberry puree mix
Bake at 350 degrees Fahrenheit for 25 to 35 minutes, or until a skewer inserted into the center comes out clean. Put the pasteurized egg whites and powdered sugar in the bowl of a stand mixer that has a whisk attachment. Mix on high speed until stiff peaks form. On low heat, blend ingredients until smooth. Turn the heat up to high and whisk for three minutes. It won't resemble meringue at all but rather cream. Stirring constantly over low heat until everything is incorporated, then increase the heat to high, add the salt, then add the butter in small pieces. Whisk the ingredients together until the mixture is smooth, white, and fluffy and no longer has a buttery flavor. This could take ten to fifteen minutes to complete. Make a smooth cream and eliminate air bubbles by changing the blender's attachment to the paddle and blending at a low speed for fifteen minutes (optional). Stir in the lemon zest, then remove the zest and continue stirring until the mixture is smooth. Put frosting on the cake, then decorate it however you like. Although strawberry cake mix is readily available at the majority of supermarkets, our preferred method involves beginning with white cake mix, followed by the addition of strawberry puree and a sprinkling of strawberry jelly. Over the years, this cake has garnered a lot of praise, and we really hope you get a kick out of eating it. We really respect you taking the time to share your feedback. We mainly enjoy strawberry shortcake in the spring and summer months, but even in the dead of winter, I won't refuse a slice if it's offered to me; Strawberry shortcake, it's safe to say, is always a wonderful concept, and will delight any audience, no matter who they are! 