FOR THE CAKE:
1 white cake mix
3 Tablespoons flour
¾ cup of water
¾ cup of vegetable oil
1 (3 ounces) package Strawberry Jello
½ cup frozen strawberries, thawed
1½ sticks butter softened
¾ cup of frozen strawberries
4½ cups powdered sugar
Preheat oven to 350 degrees.Grease and flour two 9″ round cake pans.
Combine cake mix, flour, oil, water, eggs, and Jell-O in your mixer. I mixed for 2 minutes. Gently fold in frozen strawberries.
Pour into prepared cake pans and bake for approximately 25 minutes. Use the “toothpick test” to make sure the cake is done in the middle.
Turn out on a cooling rack to cool completely.
Pre-Pare the Frosting: Combine frosting ingredients until frosting is the desired consistency. Add more sugar to thicken, more strawberries to thin. Frost in between layers, and the outside as you would any cake.
Garnish with fresh strawberries if desired. Don’t do this step too far in advance, as they will become syrupy.
NOTES: Original recipe calls for a lot less frosting. This amount was perfect to add plenty in between the layers and to frost the outside of the cake generously. I did do a “crumb coat” and placed the cake in the fridge for 30 minutes and then frosted the rest. If you are making this cake as a 9×13, you won’t need this much frosting. Cut in half and you will have good plenty.