Strawberry Layer Cake
Source of Recipe
Aunt Saunny
1 (18.5 ounces) box white cake mix
1 box strawberry gelatin
2 tablespoons all-purpose flour
1/2 cup cold water
4 large eggs
5 ounces frozen, sliced strawberries
3/4 cup canola oil (or any vegetable oil)
Frosting
1/2 cup butter
1 lb icing sugar , sifted
5 ounces sliced strawberries , , (, the other half is used in the cake)
1/2 teaspoon vanilla extract
12 fresh strawberries , hulls removed (optional)
1. Preheat oven to 350F; grease and flour two 9-inch cake pans and set aside.
2. In a large mixing bowl, combine the cake mix, gelatin, flour, water and eggs, and beat with mixer for 2 minutes.
3. Add strawberries with syrup (half the box; the second half goes in the frosting) to batter and beat 1 minute more; then add oil and beat for an additional minute.
4. Pour batter into prepared pans and bake in preheated oven for 25 to 35 minutes.
5. Remove from oven, let cool in pan for 5 minutes, then remove from pans and place on a rack to thoroughly cool.
6. When cake has cooled, frost with Strawberry Frosting, making a 2-layer layer-cake, putting frosting between both layers, on sides and on top.
7. Garnish top with fresh strawberries, if desired.
8. To make frosting, beat the butter in a large mixing bowl, with electric mixer, until smooth.
9. Beat in icing sugar, alternating with strawberries and syrup, until smooth.
10. Add vanilla extract and, if necessary, thin with a little milk or cream to spreading consistency.
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