Easy Strawberry Cake Recipe

1. The fresh strawberry puree is simply a cup of blended strawberries. Measure the puree after the strawberries are blended and it should equal 1 cup.
2. Preheat the oven to 325ºF. Grease and flour two 8" round cake pans (*see instructions below for 9x13 cake pan*).
3. In the bowl of a stand mixer, combine the cake mix, dry gelatin, milk, oil, eggs and fresh strawberry puree. Beat on low speed until mixed, then beat on medium speed for 2 minutes, scraping the sides of the bowl as needed. 1 box white cake mix, 1 package strawberry flavored gelatin, 1/2 cup 2% milk, 3/4 cup vegetable oil, 4 large eggs, 1 cup fresh strawberry puree
4. Divide the cake batter evenly between the two prepared pans. Bake for 29-33 minutes, or until the top of the cake bounces back when you touch it.
5. Allow the cakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely.

For the Frosting:

1. In the bowl of a stand mixer, cream the room temperature butter for 1-2 minutes until nearly white in appearance. 1 1/2 cups salted butter
2. Add 2 cups of powdered sugar and the vanilla extract. Beat on low for 1 minute. Scrape down the sides of the bowl. 6 cups powdered sugar, 2 teaspoons vanilla extract
3. Mix in the heavy cream* and another 2 cups of powdered sugar. Beat on low for 1 minute. Scrape down the sides of the bowl. 1/3 cup heavy cream
4. Add the last 2 cups of powdered sugar and the strawberry jam. Beat on low speed until mixed, then beat on medium speed for 1-2 minutes, until the frosting is creamy and smooth, scraping down the sides as needed.

To Frost the Cake:

1. Place one cake layer on a cake plate. Spread frosting on top of the first layer. (Add a layer of strawberry jam here, too, if you'd like!)
2. Place the second cake layer on top of the frosting. Use the remaining frosting to frost the top and sides of the layer cake.
3. Optional: Decorate the top middle of the cake with a few tablespoons of strawberry jam and fresh strawberries.