Here is the strawberry cake picture after we destroyed it. It’s kind of a yucky picture. I forgot to take a picture before we cut it. And here is the recipe…
White Cake Mix
1 box Strawberry Jell-O (3-oz)
1 cup Oil
½ cup Sugar
¼ cup Flour
½ cup Milk
1 cup Frozen Strawberries (thawed, w/juice)
Grease & flour 3 round cake pans (I use Baker’s Joy spray). Set aside.
With electric mixer, combine cake mix, Jell-O, oil, eggs, sugar, flour, milk, and ½ cup of strawberries with juice. Mix on low until well combined, and then on medium-high for 2 minutes, stirring constantly. Divide batter among 3 prepared cake pans and bake for 25-30 minutes until a toothpick comes out clean. Cool completely on wire racks.
Note: I have also made this cake using a 9 x 13 pan, and it works just fine. Just test it with a toothpick until it’s done.
1 ½ sticks butter, room temperature
1 ½ lb powdered sugar
½ strawberries w/juice
Mix all with electric mixer and frost the cake. Place in refrigerator until frosting is set. Serve cake at room temperature.