Fresh Strawberry Cakes

FRESH STRAWBERRY CAKE
Since Olivia has not been able to cook much since her foot injury, I decided to take a sweet treat to her for both she and her husband, Dan, to enjoy for the Valentine holiday.  They liked it and I am considering using it as an Easter dessert as well.  My husband, Jim, who usually gravitates to all things chocolate, even enjoys the fresh fruit taste.  I made a batch of cupcakes with this recipe (bake only 20 minutes) and Jim enjoyed them very much.  This recipe originally appeared in Taste of Home magazine.  We hope you enjoy it.
-Nanette

Ingredients

• 1 package white cake mix (regular size)
• 1 package (3 ounces) strawberry gelatin
• 3 tablespoons sugar
• 3 tablespoons all-purpose flour
• 1 cup water
• 1/2 cup canola oil
• 2 large eggs
• 1 cup finely chopped strawberries
• FROSTING:
• 1/2 cup butter, softened
• 1/2 cup crushed strawberries
• 4-1/2 to 5 cups confectioners' sugar

Nutritional Facts

1 slice: 532 calories, 21g fat (7g saturated fat), 51mg cholesterol, 340mg sodium, 85g carbohydrate (69g sugars, 1g fiber), 4g protein.

Directions

1. Preheat oven to 350°. Line the bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
2. In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans.
3. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake. Yield: 12 servings.