🔹18 -ounce white cake mix (use ingredients listed here NOT what is listed on the box)
🔹3 -ounce strawberry jello
🔹1 cup fresh strawberries mashed or finely chopped (frozen can be used)
🔹1 cup vegetable oil I always use canola
🔹1/2 cup whole milk
🔹4 large eggs at room temperature
◼Strawberry Cream Cheese Frosting:
🔹8 -ounce cream cheese at room temperature
🔹1/2 cup butter room temperature
🔹5 to 6 cups confectioners’ sugar more if needed
🔹2 tablespoons heavy whipping cream more if needed
🔹1/4 cup fresh or frozen strawberries mashed or chopped fine, drained
◼For the Cake:
🔸Preheat oven to 350 degrees F. Lightly spray pans with non-stick spray.
🔸Place the cake mix, jello, strawberries, oil, milk and eggs in a large bowl.
🔸Mix 3 minutes, stopping to scrap down sides of bowl a couple times.
🔸Divide the batter evenly among layer pans or pour into 9×13 inch pan.
🔸For 9×13 pan bake 28 minutes or until toothpick inserted in center comes out clean. (Cook layers according to directions on box of cake mix.) Remove cake and cool completely.
◼For Cream Cheese Frosting:
🔸Mix cream cheese and butter until smooth. Sift sugar and add one cup full at a time to cream mixture. Add cream and strawberries and incorporate completely. Pour over cake and smooth out covering entire cake layer.
◼Cooking times for pan size:
🔸two 9-inches round or 9×9 inch square 28 to 31 minutes
🔸two 8-inch round or 8×8-inch square 30 to 33 minutes
🔸three 8-inch round 28 to 30 minutes