Cake:
18 -ounce white cake mix (use ingredients listed here NOT what
is listed on the box)
3 -ounce strawberry jello ** a little less for a 15 oz cake mix**
1 cup fresh strawberries mashed or finely chopped (frozen can be
used)
1 cup vegetable oil I always use canola
1/2 cup whole milk
4 large eggs at room temperature **3 eggs for 15 oz cake mix**
Strawberry Cream Cheese
Frosting:
8 -ounce cream
cheese at room temperature
1/2 cup butter room temperature
5 to 6 cups confectioners' sugar more if needed
2 tablespoons heavy whipping cream more if needed
1/4 cup fresh or frozen strawberries mashed or chopped fine,
drained
For the Cake:
Preheat oven
to 350 degrees F. Lightly spray pans with non-stick spray. Place the cake mix,
jello, strawberries, oil, milk, and eggs in the bowl of your electric
mixer. Mix and stopping to scrape the sides of the bowl a couple of
times. Divide the batter evenly among pans. Wait until the cake is completely
cool before frosting.
For Cream Cheese Frosting:
Beat the
cream cheese and butter until smooth. Sift sugar and add one cup at a
time to the cream cheese mixture. Add heavy whipping cream and strawberries and
incorporate completely.
Cooking times for pan sizes:
two 9-inches round or 9×9 inch square 28 to 31 minutes
two 8-inch round or 8×8-inch square 30 to 33 minutes
three 8-inch round 28 to 30 minutes
9×13-inch bake pan, cook 28-30 minutes or until a toothpick inserted in center
comes out clean.
