- 1 (18.25-oz) package white cake mix
- 1 (3-oz) package strawberry gelatin
- 4 large eggs
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup finely chopped fresh strawberries
- 1 cup vegetable oil
- 1/2 cup milk
STRAWBERRY BUTTERCREAM FROSTING
- 1 cup butter, softened
- 2 (16-ounce) packages powdered sugar, sifted
- 1 cup finely chopped fresh strawberries
FOR THE CAKE:
Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)
Pour batter into 3 greased and floured 9-inch cake pans.
Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger. Cool in pans on wire racks for 10 mins. Remove from pans; cool completely on wire racks.
Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.
FOR THE FROSTING:
Beat butter at medium speed with an electric mixer 20 seconds or until fluffy.
Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)
Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.