- Floured baking spray
- 1 pkg frozen sliced strawberries with sugar added, thawed (8 oz)
- 4 c Betty Crocker white cake mix (will require 2 boxes to be purchased)
- 3 oz strawberry Jell-O mix
- 4 large eggs, at room temperature
- 1/2 c vegetable oil
- 1/2 c whole milk, at room temperature
- 1/3 c all-purpose flour
- 1 stick unsalted butter, at room temperature
- 16 oz cream cheese, at room temperature
- 1/2 tsp. strawberry extract
- 2 lbs confectioners' sugar
- 6 drops red food coloring
- Preheat the oven to 325 degrees F. Grease and flour three 9-inch pans lined with parchment paper.
- Place the thawed strawberries in a food processor and pulse to puree. Measure 1/2 cup to use for this recipe and freeze the rest for the next time you make this cake.
- Combine the cake mix and Jell-O mix with a spatula.
- Add the 1/2 cup of strawberry puree, eggs, and oil and mix until will blended.
- Add the milk to the Jell-O mixture and beat vigorously for 2 minutes.
- Add the flour and mix, just until the batter is smooth.
- Divide the batter evenly between the three prepared pans. Tap the pans on the counter to ensure there are no air bubbles.
- Bake for 28-30 minutes. Test doneness by touching a cake top. If it springs back, it is done. If the indentation stays, it needs 2-3 minutes longer. If needed, use a wooden skewer.
- Cool the cakes for at least 10 minutes on a cooling rack before removing from the pans.
- Cream the butter and cream cheese in the bowl of a stand mixer for 3 minutes. Scrape the bowl extremely well.
- Add the strawberry extract and beat for 1-2 minutes.
- Slowly add the confectioners\' sugar, beating on low to ensure the sugar does not fly out of the mixing bowl.
- After each addition, scrape the bottom of the bowl.
- Once all sugar is incorporated, add the red food coloring and beat on low for 3 minutes.
- Spread icing between the cake layers and then on top and sides of stacked layers.