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Strawberry Cake

Ingredients

  • 1 white cake mix I used Duncan Hines
  • 3 oz package Strawberry Jello
  • 4 eggs
  • 1 cup oil
  • 1/4 cup water
  • 1 3/4 cup mashed fresh strawberries divided
  • 1 cup butter at room temperature
  • 3 1/2 cups powdered sugar sifted and divided
  • 1 tsp vanilla

Instructions

  • Mix together cake mix and dry Jello in mixing bowl
  • Add eggs, oil, water and 3/4 cups mashed strawberries.
  • Beat with mixer until blended.
  • Pour into two greased and floured 9" pans.
  • (Important - be sure to grease your pans well and then flour them, or they will not come out of the pan.)
  • Bake for 27-30 minutes, or until toothpick inserted comes out clean.
  • Cool for 10 minutes in cake pans, then place on wire racks and cool completely.
  • While cake is baking, smash 1 cup strawberries until smooth (you may want to use a blender - I used my Pampered Chef chopper and just got them good and smashed.)
  • Place strawberries in saucepan over medium heat and bring to a boil, stirring frequently.
  • Continue to cook until mixture is reduced by about half (for about 12-18 minutes.)
  • Remove from heat and cool completely. (I put them in a small bowl in my refrigerator to cool more quickly.)
  • Beat butter with electric mixer until fluffy.
  • Add in 1 cup powdered sugar until blended.
  • Add 2 tablespoons of cooled strawberry puree and vanilla extra, beat into butter mixture until blended.
  • Repeat with another cup of confectioners sugar, then an additional 2 tablespoons of strawberry puree.
  • Add one more cup of confections and another 2 tablespoons strawberry puree.
  • Beat in remaining 1/2 cup confectioners sugar until light and fluffy.
  • Spread frosting on cake and enjoy!