2packets strawberry Kool Aidthe kind you add sugar to.
Preheat the oven to 325F.
Grease a bundt pan thoroughly and then dust with flour.
Pour out excess flour, tapping the pan lightly to get the as much out as possible.
Beat the cream cheese and butter on the lowest speed of the mixer until well blended.
Add the sugar and continue to beat until blended.
Add the eggs, one at a time, mixing each in thoroughly before adding the next one.
Add the Kool Aid mix, vanilla, and the sour cream and blend.
Add the flour and salt.
Mix just until blended and smooth.
Spoon into bundt pan and smooth top.
Bake for 1 hour and 40 minutes, or until a cake tester inserted in halfway between the edge and the center comes out clean. Start checking at 1 hour 15 minutes.
Allow to cool for 10 minutes in the pan.
Remove from pan and drizzle with a glaze or let cool and dust with confectioner's sugar.
Cool completely before slicing.
The lack of berries actually helps the cake maintain the dense texture needed for heavy cakes -- keeps them from collapsing.Can you use strawberry Jello?You can. It works in a similar way to the Kool Aid but I didn't like the texture as much.Can you use strawberry cream cheese?No - you need to use the regular cream cheese block. The other types are not firm enough to give the cake the right texture.How to make strawberry shortcake with thisThis cake is especially good for strawberry shortcake! Just cut it in slices, add a spoonful of macerated strawberries, then a scoop of ice cream, then more berries. Top with a little whipped cream.