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Strawberry Cake - Dairy Free

This quick and easy strawberry cake recipe uses blueberry muffin mix as it's base. Comes together in 15 minutes, with the help of some homemade strawberry milk for a super moist, luxe spring cake.
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Servings 12 slices

Equipment

  • Liquid measuring cup
  • Cheesecloth
  • Blender or food processor

Ingredients
  

  • 1 box Krusteaz blueberry muffin mix or other boxed muffin mix
  • ½ cup vegetable oil
  • 1 cup fresh strawberries chopped, plus 3-4 extra whole
  • cup milk of choice almond or oat work great!
  • 2 whole eggs large is best

Instructions
 

Make the strawberry milk

  • Instead of using water like the box suggests, we're going to make a quick strawberry milk, which will help to keep the cake super moist and infuse the strawberry flavor evenly throughout.
    Making the strawberry milk is technically optional, but for best results it's recommended.
  • First, take your 3-4 whole strawberries and remove the tops. Quarter the strawberries and add to a blender (or food processor) with 2/3 cup milk.
  • Blend the berries and milk together well, ensuring there are no chunks.
  • Set up to strain the milk. This step is optional, but makes the cake smoother by removing the extra seeds.
    Place a piece of cheesecloth over the top of the liquid measuring cup. You can use a fine strainer or sieve to place the cheesecloth on so it is more secure.
    Slowly pour the strawberry milk over the cheesecloth into the measuring cup, squeezing out extra liquid as necessary. Stop when the milk has reached the 2/3 cup mark on the measuring cup.

Mix the batter

  • Set the oven to 350°F. Line a 10"x7" baking dish with parchment paper. This makes it easier to remove the cake from the pan after baking.
  • Open the box of Krusteaz blueberry muffin mix. Remove the dry mix and the can of blueberries.
    Set the blueberries aside for later use. See recipe notes for ideas.
  • In a separate bowl, combine the dry muffin mix, vegetable oil, eggs, ⅔ cup strained strawberry milk. Mix well to combine.
  • Gently fold in the 1 cup chopped strawberries, ensuring even distribution throughout the mix.
  • Pour the batter into the pan lined with parchment.
    It may be thick. That's good! We want the batter to be thicker, because the strawberries will release their own juices as the cake cooks.
    Smooth out the batter as best you can to ensure even coverage.
  • Bake at 350° for 48 minutes, checking for doneness by inserting a toothpick into the center of the cake. It should come out clean.
  • Leave in the baking dish for about 20 minutes, then remove from the dish and let cool on a rack or cutting board until ready to serve.

Notes

How to use your extra can of blueberries:
  • Mixed into oatmeal.
  • Blended in a smoothie.
  • On top of ice cream.
  • In a homemade parfait with yogurt and granola.