• 1 box white cake mix

• 1 (3 oz.) box strawberry Jello

• 2/3 cup vegetable oil

• 4 eggs

• 1 (10 oz.) pkg. frozen strawberries, thawed and drained (save juice)
  
  

Mix cake mix, Jello, oil, eggs and drained berries on medium speed until smooth–1 ˝ to 2 minutes. Pour into a greased 9x13 non-stick pan and bake at 325 degrees for about 30-35 minutes or until a knife inserted in center comes out clean.

Cake may be baked in two 9-in. round pans, but parchment paper should be cut and placed in pans for easier removal. Reduce baking time and check for doneness at about 25 minutes.


Frosting for Strawberry Cake:

1 stick butter, softened at room temperature (do not soften in microwave)
1 box (1 lb.) powdered sugar
Juice from berries (start out with 1/4 cup)

Mix butter and powdered sugar on low speed until combined. Slowly add juice from berries while continuing to mix. More juice may be added a few drops at a time until desired consistency is reached. If frosting gets too thin add more powdered sugar. Allow to cool and frost the 9x13 cake in pan. Cake should be refrigerated.