A delicious cake make with fresh strawberries and simplified with a white or yellow cake mix.
- 1 pint fresh strawberries
- 1 (18 oz) Duncan Hines White or Yellow cake mix
- 1 (4 serving size) strawberry jello mix
- 4 eggs, lightly beaten
- 1 cup vegetable oil
- 1/4 cup water
- 1 cup butter, softened
- 16 – 24 ounces powdered sugar
- Slice strawberries and, using a fork mash them until they resemble a puree.
- Preheat oven to 350 degrees.
- Grease or spray three 8″ pans, or two 9″ pans.
- Stir together cake mix and dry Jell-O powder.
- Add oil, water, eggs and 1 cup of pureed strawberries. Mix thoroughly, about 2 minutes on medium.
- Pour evenly into prepared pans. Bake for 18 – 20 minutes, or until toothpick comes out clean.
- Cool for 10 minutes in pan then remove to cooling rack.
For Frosting:
- Combine the butter, 16 ounces of powdered sugar and ¼ cup of strawberry puree. Beat until smooth.
- Add more sugar to reach frosting consistency.
- Place the thickest cake layer upside down on serving plate, frost the top only to about ½ inch from the sides.
- Repeat layers then frost the top and sides of the cake.
- For best flavor, store cake in refrigerator.
