Shelly's Recipe

TRIPLE-DECKER STRAWBERRY CAKE

Category: Cakes

Doubled the frosting to add extra richness to this cake. It keeps best in the refrigerator.

1 (18.25-oz) pkg white cake mix without pudding.
1 (3-oz) pkg strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 cup milk
Strawberry Buttercream Frosting, recipe follows
Garnish: whole strawberries

Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.) Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.

Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.

NOTE: To make ahead: Place finished cake in the refrigerator, uncovered, and chill for 20 minutes or until the frosting sets. Cover well with wax paper, and store in the refrigerator for up to 1 week. To freeze, wrap chilled cake with aluminum foil, and freeze up to 6 months. Thaw overnight in the refrigerator.

Strawberry Buttercream Frosting
1 cup butter, softened
2 (16-oz) pkg powdered sugar, sifted
1 cup finely chopped fresh strawberries
Beat butter until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)