Strawberry Cake
Source of Recipe
Joanna
Strawberry Cake
Yield: 8 to 10 servings
For cake:
1 (18 1/4-ounce) box yellow cake mix
1 (3-ounce) box strawberry flavor gelatin
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen diced strawberries
For frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) butter, softened
1 pound powdered sugar
1 cup fresh or frozen diced strawberries
To prepare cake: Preheat the oven to 350 degrees. Grease and flour
three round 9-inch pans or a 9-by-13-inch pan.
Stir together cake mix and dry gelatin mix. Add eggs, water, oil and
strawberries; beat on low speed of an electric mixer to combine, then beat on
medium speed until well blended, about 2 minutes.
Pour batter into pan or pans. Bake until a toothpick inserted near the center
comes out clean, about 25 minutes for the round pans or 35 to 40 minutes for
the 9-by-13-inch pan. Let cool for 15 minutes, then remove from pan or pans and
let cool completely on a wire rack.
To prepare frosting: Combine cream cheese and butter in a large
bowl; beat until smooth and fluffy. Add powdered sugar; beat well until mixed
and fluffy. Stir in strawberries. Frost (and fill, if necessary) cooled cake.
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