A wonderfully moist and flavorful strawberry layer cake made easy with a white cake mix and strawberry Jello. The simple but delicious frosting is made using the reserved juice from the thawed strawberries.
Author
Unknown
Recipe
Cake
| Measurements | Ingredients |
|---|---|
| 1 package | White Cake Mix |
| 1 (3 oz) package | Strawberry Jello |
| 1 Cup | Vegetable Oil (e.g., Wesson) |
| 4 | Whole Eggs |
| ¾ Cup | Frozen Strawberries |
Frosting
| Measurements | Ingredients |
|---|---|
| 1 pkg (1 lb) | Powdered Sugar |
| ½ stick (¼ Cup) | Margarine, softened |
| Reserved | Juice from thawed strawberries |
Instructions
Cake
- Thaw the frozen strawberries completely. Place a sieve over a small bowl and drain the strawberries thoroughly, reserving all the collected juice for the frosting. Lightly mash the drained strawberries.
- Preheat your oven to 325°F.
- Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the dry white cake mix, the dry strawberry Jello powder, vegetable oil, whole eggs, and the mashed, drained strawberries.
- Beat with an electric mixer for 2 minutes until well combined and smooth. Do not add any other liquid (like water or milk) called for on the cake mix box.
- Pour the batter evenly into the prepared pans.
- Bake for approximately 40 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cakes cool completely on a wire rack before frosting.
Frosting
- In a medium bowl, combine the powdered sugar and the softened margarine.
- Gradually add the reserved strawberry juice, beating with an electric mixer until you reach a light, fluffy, and spreadable consistency.
- Spread the frosting between the cooled cake layers and over the top and sides of the cake.
