Strawberry Cake

Another shot of a cake I made for Sunday school baby shower that shows
the color of the cake in daylight.

This recipe is like driving a new car.  It isn't until you have a particular car that you start noticing them everywhere on the street.  I originally saw this recipe in Paula's magazine in May/June 2008 issue.  I've saved it waiting for the right time to make it.  I have also seen a variation of the recipe on Southern Plate.  She uses plain cream cheese frosting instead of one flavored with strawberries, so I decided to stick with my original recipe.  This is my contribution to Easter lunch on Sunday.  Here in this town everyone is crazy about Edgar's strawberry cake.  And I definitely am a huge fan, but I have also discovered Ashley Mac's strawberry cake and it is my most favorite.  BUT, I think this strawberry cake can hang with both of those and it is much cheaper!!!  My version definitely looks homemade, though!  :)
Strawberry Cake

1 box white cake mix
1 (3 oz.) box strawberry flavored instant gelatin
1 (10 oz.) pkg. frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 c. vegetable oil
1/4 c. water
Strawberry Cream Cheese Frosting (recipe follows)

Preheat oven to 350.  Lightly grease 2 round 9 inch cake pans.  In a large bowl, combine cake mix and gelatin.  Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth.  Pour into prepared pans, and bake for 20 minutes or until a wooden pick inserted in center comes out clean.  Let cool in pans for 10 minutes.  Remove from pans, and cool completely on wire racks.  Spread Strawberry Cream Cheese Frosting in between layers and on top and sides of cake.  Garnish with fresh strawberries, if desired.

**I had a lot of frosting left over because I always worry about putting too much in the middle layer.  Don't be shy of using plenty in the middle layer.  There will be enough to go around.

Strawberry Cream Cheese Frosting

1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (10 oz.) pkg. frozen strawberries in syrup, thawed and pureed (you'll actually only use 1/4 c.)
1/2 tsp. strawberry extract (I just used vanilla)
7 c. powdered sugar

In a large bowl, beat butter and cream cheese until creamy.  Beat in 1/4 c. strawberry puree, reserving remaining for another use.  Beat in extract.  Gradually add powdered sugar, beating until smooth.

Note:  For pinker frosting, add 2-3 drops of red food coloring to frosting.  I didn't do this because I liked it's natural color.

**I also prefer strawberry cakes cold, so I have this one in the fridge and will serve it cold.  It's the only cake I like that way!