Fresh Strawberry Cake
Ingredients:
- 1 (18.25 oz.) White Cake mix
- 1 (4 serving size) strawberry jello mix
- 4 eggs, lightly beaten
- 1 cup oil
- 1/4 cup water
- 1 cup fresh strawberries, slice and mashed
Strawberry Frosting:
- 1 cup butter, softened
- 1 (16 oz.) box confectioners sugar
- 1/4 cup mashed strawberries
Cake Directions:
Preheat oven to 350 degrees. Grease or spray three 8″ pans, or two 9″ pans.
Combine cake mix and dry jello powder in mixing bowl, stir to combine. Add oil, water, eggs and 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.
*I like to frost warm cake – the frosting kind of “oozes” all over the cake.
Frosting Directions:
Beat butter until smooth, then add confectioners sugar and mix well. Slowly mix in mashed strawberries until desired consistency.
Being frosting by placing the thickest cake layer, top side down, on serving dish. Pour frosting into center of layer and spreading to about 1″ from the sides. The frosting will spread to the edges when other layers are added. Repeat with top (or middle layer if using three 8″). Place top layer “topside” up and begin placing frosting only into middle of layer. If frosting warm cake, spread slightly to edges and allow frosting to seep over sides of cake.
Store cake in refrigerator for most flavorful results. Until frosting and cake has cools, you may need to scoop frosting from sides of cake and serving plate and place back in center of top layer.
