Strawberry Cake

It didn't surprise me at all when my sister, Sarah said she wanted something strawberry for her birthday dessert. I wanted to surprise her with something special, so her request gave me the perfect opportunity to try out a recipe from my newest addition to my cookbook collection.

The cookbook is called Classic Southern Desserts and let me just say it is the ultimate treasury of dessert recipes. Each page is filled with beautiful pictures and as far as cookbooks go, photographs are a must in my book.  

On the cover of the book is this beauty of a cake... Triple-Decker Strawberry Cake.

This cake was delicious and one of the prettiest cakes I've ever made. It also has a Strawberry Buttercream Frosting that is out of this world!

TRIPLE-DECKER STRAWBERRY CAKE

1 package white cake mix
1 (3 oz.) packages strawberry gelatin
4 large eggs
1/2 cup sugar
1/2 cup finely chopped fresh strawberries
1/2 cup milk
1/2 cup vegetable oil
1/3 cup flour
Strawberry Buttercream Frosting
Garnish: whole and halved strawberries

Preheat oven to 350 degrees. Beat cake mix and next 7 ingredients at low speed for 1 minute. Scrape down sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, as needed. (Strawberries should be well blended.) Pour batter into 3 greased and floured 9-inch round cake pans.

Bake for 23 minutes or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks 10 minutes. Remove from pans, and cool completely (about an hour). Spread frosting between layers and top and sides of cakes. Garnish, if desired. Serve immediately, or chill up to 1 week.

STRAWBERRY BUTTERCREAM FROSTING

1 cup butter, softened
1 (32 oz.) package powdered sugar, sifted
1 cup finely chopped fresh strawberries

Beat butter at medium speed until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (add more sugar if frosting is too thin, or add strawberries if too thick).