What a great tip Sam!!
Another thing you can do is with a box mix is to add an extra egg and a box of strawberry instant pudding and instead of water use whole milk. This should help for dense up the cake for you.. This is what I do and it holds up really well under MMF.
Here are some other ideas as well
Here is a scratch recipe (I have not tried it)
It's great you are giving yourself so much time...then you can play and experiment. Looks like your house will be eating alot of strawberry cake!!
I would like to say thank you for all of your great hints i will have to try them all......This question is for Sam the cake guy.....Would the jam or jelly replace something or be an addition to the cake mix? And Sherry I am going to try yours also I will post them as I go. I hope my family is not going to hate cake after I am done......=-) Okay thanks again. Flour power
So you use 1 cup of pureed strawberries instead of the milk???
The Topping said:
I use the Wilton Butter Cake recipe and sub out the milk for freshly pureed strawberries. If you want more strawberry flavor, add in Sam's idea with the jam! I needed a strawberry cake that could withstand carving it into a treasure chest (for a 5 year olds pirate bday party) so I played around and came up with this one. Again, I used this for a carving cake, so it's dense, but very moist and flavorful and will hold up to fondant or tiered designs.
It's more like half and half- depending on weather, etc. If it's very dry out, the extra moisture from the berries is great but if not it can turn out too dense. Again, I only use that if I will be carving the cake into a sculpted piece.