1 package plain white cake mix
1 cup chopped strawberries with juice
3/4 cup milk
1 (3 oz.) package Strawberry Gelatin
3/4 cup vegetable oil
Icing (see Note)
8 oz. cream cheese room temp
4 Tablespoons butter room temp
3 cups powdered sugar
Important note: If you want to decorate your cake you will need to double this recipe.
Grease and flour two 8 inch round baking pans or one 9×13 inch pan.
Wash and cut the tops of strawberries. Coarsely chop them. Gently mash strawberries by placing them in a large plastic bag and rolling over it with a rolling pin or large can.You need to measure out one cup once they are mashed.
Place cake mix, milk, gelatin mix, vegetable oil, and eggs in large mixing bowl. Beat with an electric mixer until smooth and creamy, about two minutes or so. Add in strawberries and juice, mix again until well combined. Pour into baking pans.
Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. If using two round pans, allow to sit for ten minutes before turning out of pans to cool completely. If baking in 9×13 pan, simply allow to cool in pan.
Combine all icing ingredients and mix with electric mixer until smooth and creamy. Ice cooled cake.
Store cake in refrigerator.
Ice cake. Store in the refrigerator.
Important note: If you want to decorate your cake as I have done in these photos, you will need to double this recipe.
*Some add 1/2 cup crushed, drained strawberries to this icing as well. I leave them out to make the cake a bit prettier and easier to ice but feel free to add them in for more great strawberry flavor Just mix them in after your icing is smooth and creamy and all other ingredients have been added.