Strawberry Buttercream Cake

Strawberry Buttercream Cake

from the 2016 DREMC Holiday Foods Program

Cake ingredients and directions:

1 (18 ¼ oz.) pkg. white cake mix
1 (3 oz.) pkg. strawberry gelatin
4 large eggs
½ cup granulated sugar
½ cup finely chopped, fresh strawberries
½ cup milk
½ cup vegetable oil
1/3 cup all-purpose flour

DIRECTIONS: Preheat oven to 350 degrees. Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute. Scrape down sides and beat at medium speed for 2 more minutes. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 20-25 minutes. Let cool in pans on wire racks for 10 minutes. Remove from pans and cool completely.

Strawberry Buttercream Frosting
Icing ingredients and directions:

1 cup (2 sticks) butter, softened
32 oz. confectioners’ sugar, sifted
1 cup finely chopped, fresh strawberries

DIRECTIONS: Beat butter at medium speed with an electric mixer until fluffy, (about 20 seconds). Add sugar and strawberries; beat at low speed until creamy. (Add more sugar if too thin or more strawberries if too thick.) Spread frosting between layers and on top and sides of cake. Serve immediately or chill for up to one week. Makes 16 servings.