1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
3 tablespoons sugar
3 tablespoons all-purpose flour
1 cup water
1/2 cup canola oil
2 large eggs
1 cup finely chopped strawberries
1/2 cup butter, softened
1/2 cup crushed strawberries
4-1/2 to 5 cups confectioners’ sugar
1 slice: 532 calories, 21g fat (7g saturated fat), 51mg cholesterol, 340mg sodium, 85g carbohydrate (69g sugars, 1g fiber), 4g protein
Preheat oven to 350°. Line the bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans.
Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake. Yield: 12 servings.
Test Kitchen Tips
You’ll be smitten with the nostalgic charm of this rich pink buttercream frosting, but for a change of pace, try icing the cake with whipped cream or whipped topping and serve with fresh berries.
Save your prettiest strawberries for garnishing. Use second-tier berries for the cake interior and frosting