INGREDIENTS

For the Cake:

1 (18.25-ounce) box white cake mix

1 (3-ounce) box strawberry-flavored instant gelatin

1 (15-ounce) package thawed and pureed frozen strawberries in syrup

4 large eggs

1/2 cup vegetable oil

1/4 cup water

For the Frosting:

1/4 cup butter, softened

1 (8-ounce) package cream cheese, softened

1/4 cup thawed and pureed frozen strawberries in syrup

1/2 teaspoon strawberry extract

7 cups powdered sugar

Fresh strawberries, sliced, for garnish

INSTRUCTIONS

Preheat the oven to 350 degrees Fahrenheit. Grease 2 (9-inch) round cake pans with butter or non-stick spray.

In a large bowl, whisk together the cake mix and instant gelatin. Beat in the pureed strawberries, eggs, oil, and water with an electric mixer at medium speed until smooth, about 1-2 minutes.

Pour the cake batter evenly into the greased pans. Bake them for 20 minutes, or until a toothpick inserted into the centers comes out clean.

Let the cake cool in the pans for 10 minutes. Flip them over onto a wiring rack and cool completely.

Meanwhile, make the frosting.

In a large bowl, beat the butter and cream cheese with an electric mixer at medium speed until smooth and fluffy. Beat in the strawberry puree and extract.

With the mixer still running, add the powdered sugar gradually. Beat until the frosting is smooth and spreadable.

Assemble the cake. Place 1 of the cakes on a serving plate and frost with 1/3 of the frosting. Top with the 2nd cake and frost the top and sides with the remaining frosting. Garnish with fresh strawberry slices. Refrigerate for 45 minutes or until ready to serve. Enjoy!

Credit by: Mary Lee