1 (18.25 ounce) box white cake mix
1 (3 ounce) box strawberry-flavored instant gelatin
1 (15 ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
½ cup vegetable oil
¼ cup water
Strawberry Cream Cheese Frosting
¼ cup butter, softened
1 (8 ounce) package cream, cheese, softened
1 (10 ounce) package frozen strawberries in syrup, thawed and pureed
½ teaspoon strawberry extract
7 cups confectioners’ sugar
Freshly sliced strawberries, for garnish, optional
Preheat oven to 350 degrees F. Lightly grease 2 (9 inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick instered in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting:
In a large bowl, beat butter and cream cheese at medium spreed with an electric mixer until creamy. Beat in ¼ cup of the strawberry puree and the strawberry extract. (the rest of the puree is leftover but can e used in smoothies or on ice cream for a treat). Gradually add confectioners’ sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with slices fresh strawberries, if desired.
Note: I made this for a birthday cake and it was a hit. You may need to play with the icing, it was a bit thick, then I got it too thin. If I made it again I would possibly double the cake recipe and have a 4 layered cake. Then you may need to have more frosting but it make a lot of frosting. Also you must like strawberries to like this cake.
