Strawberry Cake with Strawberry Cream Cheese Frosting

Ingredients

• FOR THE CAKE:
• 1 box 18.25 Oz White Cake Mix
• 1 cup Oil
• 3 Tablespoons Flour
• 1 box Strawberry Jello, 3 0z Box
• 4 whole Eggs
• 12 ounces, fluid Frozen Strawberries, Chopped, With Some Juice
• _____
• FOR THE FROSTING:
• 1 cup Salted Butter, Softened
• 2 packages (8 Ounce Bars) Cream Cheese
• 2 Tablespoons Real Vanilla
• 4 cups Sifted Powdered Sugar
• 1 pound Fresh Strawberries, Sliced, Then Pureed

Preparation Instructions

Thoroughly mix cake ingredients together and blend until smooth. For the frozen strawberries, I typically buy the 24 ounce container and spoon about half into the batter with some of the juice. Pour into 2, 9 inch greased/floured cake pans and bake at 350 degrees F for 35-45 minutes or until tooth pick inserted in center comes out clean.

For the frosting:

Cream softened butter and cream cheese together. Add vanilla and mix well. Slowly add sifted powdered sugar to mixture. Whip until a nice smooth frosting texture is achieved.

Remove stems from the fresh strawberries and place in a blender or food processer. I save a few whole ones to garnish cake with (leave those with stems). Puree until a smooth puree is achieved. Add small amounts of the puree to frosting mixture, blending well in mixer until desired flavor is achieved, without compromising the thickness of the frosting.

I typically make half a batch of this frosting, without the strawberries, and use this first for a crumb coat. I frost the cake with a thin layer to seal in crumbs and refrigerate until frosting sets. I then frost with the strawberry cream cheese frosting.

Note: this frosting is really great and could be used as a fruit dip also. My husband does not even like frosting and he can’t get enough of this!