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Sarah’s Strawberry Cake

1 box (18.2 ounces) white cake mix

1 box (3 ounces) strawberry gelatin

4 eggs, beaten

½ cup water

¾ cup vegetable oil

8 ounces (½ a 1-pound box) frozen sliced or chopped strawberries, thawed and drained (juice reserved)

Fresh strawberries for garnish

Icing

½ cup margarine

1 box (1 pound) powdered sugar

8 ounces frozen strawberries (other half of the box)

½ teaspoon vanilla extract

Heat oven to 350 degrees. Grease and flour two, 9-inch round cake pans.In a large bowl, combine dry gelatin and dry cake. Add the eggs, water and oil and beat until smooth. Add 8 ounces (half box) of frozen strawberries. Pour batter evenly between the prepared pans. Bake 35-40 minutes. Or until tooth pick comes out clean.For the icing: Cream margarine and powdered sugar. Add vanilla and drained strawberries and mix until combined. Add strawberry juice as needed to achieve spreading consistencyTo ice the cake: Place one layer on a serving dish upside down and spread icing on the flat side of the cake. Place the second layer flat-side down on top of the iced first layer and spread remaining icing on top and sides of the layer cake. Garnish with fresh strawberries.Serves eight to 10.Cook#146;s note: You can bake this in 2, 8-inch round cake pans plus 3 to 4 cupcake molds.