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Grease a 13×9 inch baking dish with cooking spray. In a large bowl, combine the white cake mix, one box of strawberry gelatin, eggs, vegetable oil, and water. Beat with a hand mixer for 2 minutes. Pour into the greased pan, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Preheat oven to 350° F (175° C) and butter and flour dust a 10-12 cup bundt pan. Or if using a non-stick pan, spray with spray oil or bakers spray for best results. Just before adding batter to pan, add ¼ cup sugar to the bottom pan, rotating to coat the bottom of the pan, and up 3-4 inches on the sides.
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Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with pan spray. Set aside. Add the cake mix, jello powder, eggs, oil, and milk to a large bowl. Use a hand or stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes.
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Bake your cake at 350 degrees F (177 degrees C) for 34-38 minutes or until a toothpick comes out clean in the center. Once baked, place the pan on a cooling rack and allow the cake to cool completely for about 2 hours. Add the remaining freeze-dried strawberries to your food processor and add the shortbread cookies.
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Instructions. Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13-inch baking pan with non-stick cooking spray and set aside. Beat 1 stick of room temperature butter in a large bowl with an electric mixer until smooth. Add the granulated sugar and beat again until creamy.
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Preheat the oven to 350 degrees Fahrenheit. Line 4 (8-inch) round cake pans with parchment paper and grease with oil, butter, or cooking spray. Prepare the vanilla and strawberry cake batters according to package instructions. Pour batters evenly into the cake pans, making 2 vanilla cakes and 2 strawberry cakes.
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Step by Step Cake Process. STEP 1: Preheat the oven to 350 degrees Fahrenheit. Then, spray and/or add parchment paper to a 9×5 inch loaf pan. STEP 2: In a large bowl, mix oil, granulated sugar, room temperature sour cream, room temperature eggs, and vanilla until combined.
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How to Make the Cakes. Preheat the oven to 350°F and spray 3 round cake pans with non-stick spray or line with parchment paper and set aside. In a large bowl, mix the vanilla cake batter with 1 cup water, ⅓ cup vegetable oil, 1 egg, and 1 teaspoon vanilla extract. Pour the vanilla mix into one of the waiting cake pans.
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Step 1. Put the Nature Valley granola bars in a food processor and process until you achieve a course crumb. In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8x8-inch pan that has been covered with parchment paper. Bake at 350ºF for 20 minutes. Let cool. Then divide in half and set aside.
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Making the cake layers. Combine dry ingredients: In a bowl combine flour, baking powder, baking soda and a pinch of salt. Whisk, then set aside. Mix the rest ingredients: To a mixer bowl, add eggs, sugar and vegetable oil.Beat until combined. About 2-3 minutes. Then add the sour cream and vanilla extract.
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Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper and spray with nonstick baking spray. In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk the dry ingredients together and set aside for later. Add the eggs and sugar to a large mixing bowl.
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Strawberry Crunch Cake Instructions. Prepare 3 six-inch round cake pans with cake goop or parchment paper. Add the white cake mix, flour, sugar, salt, sour cream, melted butter, milk, egg whites, and vanilla into the bowl of a stand mixer with the paddle attachment and mix for 2 minutes on medium speed.
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Transfer the liquid to a small saucepan. Heat the strawberry puree on low, stirring occasionally. Allow the puree to simmer for 30 minutes, reducing down by half. Once reduced, transfer the puree to a bowl or jar to chill in the fridge until cool. Preheat the oven to 350°F. Grease two 8-inch round cake pans.
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STEP THREE: Add the dry ingredients to the wet ingredients and mix on low speed. STEP FOUR: Bake cake layers on 350ºF for 28-30 minutes. STEP FIVE: Roast the strawberries for the filling. Toss the berries with sugar, then bake on 400ºF for 20 minutes. STEP SIX: Make the crunch topping.
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Instructions. For the cake: Combine the flour, baking powder and salt and sit to the side. Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until creamy, light and fluffy (approximately 5 minutes). Next, add the ½ package of strawberry Jello mix and mix until combined. Next, add the vanilla and mix.
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Press the crumbs firmly into the bottom and about 1/2-inch up the sides of the pan using the bottom of a measuring cup. Place the crust in the freezer for 15 minutes. Spread the all-fruit evenly on the bottom. Return the pan to the freezer until set, about 15 minutes. 2. Prepare the strawberry crunch topping: