In my partnership with “White Cloud World Teas” I immediately wanted to try some of their tea in one of my desserts. Their delicious Lavender Berry Rooibos paired perfectly with my Fresh Strawberry Cake! The rooibos creates a wonderful back note of flavor that people will go crazy for! For this recipe you can use fresh strawberries, or frozen. If using frozen, be sure to thaw at room temperature before using and mashing.
White Cloud World Teas Lavender Berry Rooibos Strawberry Cake
For the cake…
1 small package of strawberry gelatin dissolved in 1/2 cup hot water
1 white cake mix
3/4 cup vegetable oil
4 large eggs, beaten
1/2 cup strawberries, mashed
2 tablespoons dry Lavender Berry Rooibos
For the frosting…
3 3/4 cups confectioners’ sugar
1 stick unsalted butter, melted
3/4 cup strawberries, mashed
2 tablespoons prepared Lavender Berry Rooibos
Start by preheating your oven to 350 degrees F. Spray a 9×13-inch pan with non-stick cooking spray containing flour.
In a large bowl combine the dissolved strawberry gelatin with the white cake mix. Add in the vegetable oil, beaten eggs and mashed strawberries. Mixture will be slightly thick and this is desirable. Stir in the dry rooibos until combined.
Pour into prepared pan and smooth out the top. Place in preheated oven for 37 minutes. Remove and allow to cool.
To make the frosting combine the confectioners’ sugar, melted unsalted butter, mashed strawberries and prepared rooibos. Beat until smooth and creamy.
Frost the cooled cake and serve!
Leftovers should be kept chilled in the refrigerator for up to three days.
To purchase some of the fabulous “White Cloud World Teas” Lavender Berry Rooibos that I have used in this recipe please visit –
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Header picture and logo above used with permission from White Cloud World Teas. If you have any questions please email me at email@example.com