Easy Strawberry Cake
1 16.25 oz package white cake mix
1 .3 oz package sugar-free strawberry jello
4 egg whites
1/3 c. canola oil
1 c. frozen unsweetened strawberries thawed
1/2 c. water
1/3 c. butter softened
2 1/3 c. confectioners’ sugar
- 1. Grease & flour two 9 in. round pans. In a large bowl combine cake mix & gelatin. Add egg whites, & oil; beat until well blended.
- 2. In a small bowl or food processor, mash strawberries in their juice. Set aside 3 Tbsp for icing. Add water & remaining berries to batter and mix. Pour into pans.
- 3. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean when inserted into the middle of the cake. Cool for 10 minutes. Remove from pans to wire rack and cool completely.
- 4. For icing combine butter and reserved strawberries in small bowl. Gradually beat in confectioners’ sugar until light & fluffy (I added extra confectioners’ sugar to make the icing a little thicker). Place on cake on serving platter. Top with half of the icing. Repeat layers.
this article and recipe adapted from this site