½cupfinely chopped strawberriesfresh or frozen; defrost if frozen
⅛teaspoonsalt
Instructions
Preheat oven to 350°F. Grease a 13x9-inch baking dish with cooking spray or butter.
In a large bowl, combine the white cake mix, one box of strawberry gelatin, eggs, vegetable oil, water, and strawberries. Beat with a hand mixer for 2 minutes.
1 package white cake mix, 1 small box strawberry gelatin, 4 eggs, 1 cup vegetable oil, ½ cup water, ¾ cup sliced strawberries
Pour into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
For the frosting, place the butter, powdered sugar, finely chopped strawberries, and salt in a large bowl. Beat with a hand mixer until smooth and fluffy, about 2 minutes.
½ cup unsalted butter, softened, 3 cups powdered sugar, ½ cup finely chopped strawberries, ⅛ teaspoon salt
Spread the frosting over the cooled cake. Cut into slices and serve.
Notes
Store any leftover cake, tightly covered, in the refrigerator. It'll be fine at room temperature for a day or so though. You can make this into a layer cake if you prefer. Use two 9-inch cake pans and check for doneness at 25 minutes. You may want to increase the frosting by half (1.5x the recipe) so you have enough for the top and sides.If you make this recipe into cupcakes, bake for 18–20 minutes.