Strawberry Cake - Version 2

This recipe is similar to the three layer strawberry cake I've made before, but the frosting on this one is much better.

1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
4 eggs
1 cup oil
1/4 cup water
1 cup mashed fresh strawberries, divided (3/4 cup for cake and 1/4 cup for frosting)

1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
2 cups thawed Cool Whip Whipped Topping

Heat oven to 350°F.
Combine cake mix and dry gelatin mix in large bowl. Add eggs, oil, water and 3/4 cup strawberries; beat with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

Bake 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Meanwhile, drain remaining strawberries.

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sugar. Add drained berries; mix well. Whisk in Cool Whip. Stack cake layers on plate, spreading 1 cup frosting mixture between layers. Frost top and side with remaining frosting mixture. Keep refrigerated.

Recipe Source - Kraft


Anonymous said...

I love this cake! My grandmother made this cake every year for my birthday. I am so thankful for the fact that this recipe still lives on. It has lots of great memories not to mention it is absolutly delicious!!!