Fresh Strawberry Cake

• Produce

  • 1 pint Strawberries, fresh

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 3 1 oz box strawberry gelatin mix
  • 2 cups Powdered sugar
  • 1 box Vanilla (white or yellow cake mix
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 cup Vegetable oil

• Dairy

  • 4 1/2 oz block cream cheese
  • 1/3 cup Butter
  • 1 tbsp Milk

• Liquids

  • 1/4 cup Water

Found on thecountrycook.net

Description

Directions

• Preheat oven to 350F degrees.
• Spray 9 x 13 baking dish with nonstick cooking spray.
• Give your strawberries a good rinse then gently dry them with a paper towel.
• Remove the stems and dice them up.
• Then stick them in a plastic Ziploc bag and start crushing them up using a rolling pin or other heavy object. This will probably take you a minute or two.
• In the bowl, combine cake mix with strawberry gelatin powder.
• Mix until combined.
• Then stir in your oil, eggs and water.
• Once that is combined, add in 1 cup of your smooshed strawberries.
• You will want to gently stir those in by hand.
• Then pour batter into baking dish.
• Bake for about 30-33 minutes.
• Oven times do vary so to make sure it is done, stick a toothpick in the center, if it comes out clean, it is good to go.
• Allow cake to cool completely before adding frosting.
• To make the frosting, mix together your softened butter and softened cream cheese.
• Its easiest if you have an electric mixer.
• Mix until smooth and creamy and lump-free.
• Then mix in powdered sugar, vanilla extract and milk.
• Mix until smooth and creamy.
• Slather frosting onto cooled cake.
• Slice and serve.