THE BEST STRAWBERRY CAKE EVER

THE BEST STRAWBERRY CAKE EVER 1 (18.25-ounce) box white cake mix 1 (3-ounce) box strawberry-flavored instant gelatin 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed 4 large eggs 1/2 cup vegetable oil 1/4 cup water Strawberry cream cheese frosting, recipe follows Strawberry Cream Cheese Frosting 1/4 cup butter, softened 1 (8-ounce) package cream cheese, softened 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed 1/2 teaspoon strawberry extract 7 cups confectioners’ sugar Freshly sliced strawberries, for garnish, optional Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. For the frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in ¼ cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth. Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.