Strawberry Cake

Hazel Smith's Hot Dish Recipe of the Week

Strawberry Cake

It’s that time again!

1 package white cake mix
1 (3 oz.) package strawberry Jell-O
4 large eggs
1/2 cup sugar
1/4 cup flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 cup milk

Using a large mixing bowl, beat cake mix with remaining ingredients using low speed of electric mixer for one minute.  Scrape sides of bowl and beat ingredients for two more minutes. Berries should be well blended into batter. Pour batter into three well greased and floured cake pans. Bake at 350° for 25 minutes. Cool in pans for 10 minutes, then remove from pans and cool completely. Spread strawberry cream frosting between layers, on the sides and over top of the cooled cake.

Strawberry Buttercream Frosting

3/4 cup butter, softened 
1 1/2 packages confectioner’s sugar, sifted
3/4 cup finely chopped fresh strawberries

Beat butter at medium speed with electric mixer until fluffy.

Add sugar and strawberries, beating at a low speed until creamy. Add more strawberries if frosting gets too thick. Add more powdered sugar if it becomes too thin.