Ingredients:
STRAWBERRY BUTTERCREAM FROSTING:
1 (18.25-ounce) package white cake mix
1 (3-ounce) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/2 cup fresh strawberries, finely chopped
1/2 cup milk
1/2 cup vegetable oil
1/3 cup all-purpose flour
1 cup butter, softened
1 (32-ounce) package powdered sugar, sifted
1 cup fresh strawberries, finely chopped
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PREPARATION:
Preheat stove to 350°F.
Beat cake blend, strawberry gelatin, eggs, sugar, hacked new strawberries, milk, vegetable oil and regular flour at low speed with an electric blender for 1 moment. Scratch disadvantages, and beat at medium speed for 2 additional minutes, halting to scratch drawbacks, depending on the situation. The strawberries ought to be all around mixed.
Empty hitter into 3 lubed and floured 9-inch round cake dish.
Prepare for 23 minutes, or until cakes spring back when squeezed delicately with a finger. Give cool access skillet on wire racks for 10 minutes. Eliminate from dish, and cool totally.
To make icing, beat spread at medium speed with an electric blender until cushy (around 20 seconds). Add sugar and strawberries, beating at low speed until smooth. (Add more sugar in the event that icing is excessively flimsy, or add strawberries if excessively thick.)
Spread the frosting among layers and on top and sides of cake. Decorate with entire and divided strawberries. Serve right away, or chill for as long as multi week.
Enjoy !