Strawberry Cake

I was browsing the internet and came across a strawberry cake that had rave reviews and looked pretty good.  It uses a white box cake mix as the base and calls for a few 'extras' to add a great fruit flavor.  I served this at a pool party tonight and everyone seemed to like it and the kids couldn't eat it fast enough.

The overall flavor of the cake is very fresh and tastes like you're eating an actual strawberry; one of my favorite fruits. Only downside is that its pretty sweet, but that just means this cake will serve a larger group than normal if you do slightly smaller slices.

I predict I'll be making this again, maybe for my daughter's 2nd birthday party.

Strawberry Cake with Strawberry Cream Cheese Frosting, adapted from Bake or Break recipe

18.25 oz box white cake mix

3oz box strawberry-flavored instant gelatin

16oz frozen strawberries in sugar, thawed and pureed

4 large eggs

1/2 c. canola oil

1/4 c. water

Preheat oven to 350°. Lightly grease/spray 2 9-inch round cake pans.

Combine cake mix and gelatin in a large bowl. Using an electric mixer on medium speed, beat in 14oz of pureed strawberries, eggs, oils, and water until smooth. Pour batter into pans, dividing the batter equally between them.

Bake 25-30 minutes, until a wooden pick inserted in the middle comes out clean.

Cool in pans 15 minutes. Then, remove from pans and cool completely on wire racks.

Frosting:

1/4 c. butter, softened

8oz cream cheese, softened

Remaining 2oz of frozen strawberries in sugar, thawed and pureed

6 c. confectioners’ sugar

With an electric mixer, beat butter and cream cheese at medium speed until creamy. Beat in strawberries. Gradually add confectioners’ sugar and beat until smooth.

Spread frosting on cake, covering between layers, on top, and on the sides. Garnish with fresh strawberries.