Strawberry Cake

This is everyone’s favorite. It’s best made in a 9x13-inch pan but can be made into a 2-layer if you refrigerate between frosting layers and don’t travel anywhere.

1 package Duncan Hines white cake mix
1 package (3-oz.) strawberry gelatin
1 cup mashed fresh strawberries with juice
(1 ½ cups whole berries-you can use frozen)
1 cup vegetable oil
½ cup whole milk
4 large eggs
Strawberry Cream Cheese Frosting:
1 package (8-oz.) cream cheese, softened
1 stick butter, softened
3 ½ cups powdered sugar, sifted
¾ cup fresh strawberries, mashed to make ½ cup
(can use frozen-drain well)

Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk, and eggs in a large mixing bowl and blend with a mixer on low speed for 1 minute. Scrape down sides and mix on medium for 2 more minutes. The strawberries should be well blended into the batter. Bake at 350 degrees till done (25 minutes in 9-inch pan and 45 minutes in a 9x13)
Prepare frosting by combining the cream cheese and butter mixing well. Add the sugar and the strawberries. Beat on high till it whips up and is lighter in color. Put on cooled cake(s). Best made the day before.