Fresh Strawberry Cake

This strawberry cake is the birthday cake that Fallon requests on her special day. It is so hard for me to believe that yesterday, she turned 11! Pretty in pink, both Fallon and this cake, are layered with sweet surprises and sure to bring smiles. This is the Triple-Decker Strawberry Cake from Southern Living’s 2004 Annual Recipes Cookbook. It keeps best in the refrigerator.

1 (18.25 oz.) pkg. white cake mix
1 (3 oz.) pkg. strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 milk
Strawberry Butter Cream Frosting, recipe below
Garnish: whole strawberries

Beat first 8 ingredients at low speed with an electric mixer 1 minute. Scrape down sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Chopped strawberries should be well blended into batter.)

Pour batter into 3 greased and floured 9-inch cake pans. (I line the bottoms with parchment and spray with Baker’s Joy cooking spray.)

Bake at 350 degrees for 23 minutes or until cakes spring back when lightly pressed with a finger. Rotate your pans, halfway through cooking time.

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. Store in refrigerator. Garnish if desired. Makes 16 servings.

Strawberry Buttercream Frosting

1 cup butter, softened
2 (16 oz.) packages powdered sugar, sifted
1 cup finely chopped fresh strawberries

Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add sugar and strawberries; beat at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.) Makes 2 1/2 cups.