| Ingredient | Quantity |
|---|---|
| White Cake Mix | 1 box |
| Plain Flour | 3 tbsp |
| Strawberry Jello (3 oz box) | 1 box |
| Water | 1/2 cup |
| Canola Oil | 3/4 cup |
| Fresh or Frozen Strawberries (pureed) | 1 cup |
| Eggs | 4 |
For the Icing:
| Ingredient | Quantity |
|---|---|
| Strawberries (pureed, reserved from cake batter) | 1 cup |
| Unsalted Butter, Softened | 1/2 cup |
| Powdered Sugar | 4 cups |
| Vanilla Extract | 1 tsp |
Instructions:
- Preheat and Prep: Heat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix the Dry Cake Ingredients: In a large bowl, whisk together the cake mix, plain flour, and strawberry Jello.
- Combine the Wet Cake Ingredients: In a separate bowl, use an electric mixer on low speed for 30 seconds to combine the water, canola oil, 1 cup of pureed strawberries, and eggs. Then, increase the speed to medium and beat for 2 minutes until smooth.
- Fill and Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Cream the Butter for Icing: Using an electric mixer, beat the softened butter in a large bowl until creamy.
- Gradually Add Powdered Sugar: Slowly add the powdered sugar, one cup at a time, mixing well after each addition.
- Incorporate Strawberries and Vanilla: Add the remaining 1 cup of pureed strawberries and the vanilla extract. Beat on medium speed until the icing is smooth and fluffy.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread a layer of strawberry icing on top.
- Frost and Decorate: Add the second cake layer and frost the entire cake with the remaining icing. You can decorate with fresh strawberries if desired.
- Slice and Serve: Cut the cake into slices and enjoy your homemade strawberry delight!
