strawberry cake

Ingredients strawberry cake

1 box (18.25 oz.) White cake mix
1 box (3 oz.) Strawberry instant gelatin
1 packages (10 oz.) Frozen strawberries in syrup thawed and pureed
4 large Eggs
1/2 cup Vegetable oil
1/4 cup Water
Strawberry Cream Cheese Frosting
1/4 cup Butter softened
1 packages (8 oz.) Cream cheese softened
1 packages (10 oz.) Frozen strawberries in syrup thawed and pureed
1/2 tsp Strawberry extract
7 cup Confectioners sugar

how to make strawberry cake

Preheat oven to 350°.

Lightly grease 2 round 9" cake pans.

In a large bowl, combine cake mix and gelatin.

Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth.

Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in center comes out clean.

Let cool in pans for 10 minutes.

Remove from pans, and cool completely on wire racks.

FOR FROSTING: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup strawberry puree, reserving remaining for another use. Beat in extract. Gradually add confectioners sugar, beating until smooth. Note: For pinker frosting add 2 to 3 drops of red food coloring to frosting.