Strawberry Cake

For Icing

1 box (16 oz)  confectioners sugar

6 Tbsp butter, softened

Reserved juice from strawberries

5 to 6 Tbsp milk or half &  half to thin icing to spreadable consistency

Directions

Preheat oven to 350 degrees.

Drain strawberries reserving juice.

Cut or mash the strawberries into smaller pieces, again reserving any juice.

In a large bowl, combine cake mix, jello, eggs, oil and water. Mix at medium speed or hand mix for about 2 minutes to thoroughly combine.

Gently mix in strawberries. Reserve juice.

Spray two 8 inch round cake pans with baking spray.

Divide batter evenly between pans.

Bake for 30 to 35 minutes.

Let cakes cool completely before icing.

To make icing

In a mixing bowl combine sugar, butter and strawberry juice. If the icing isn’t a spreadable consistency add milk or half & half 1 Tbsp at a time.

* Frozen berries must have contained more juice in the past – I only got about 2 Tbsp and had to add about 4 to 5 Tbsp of half & half to make icing spreadable. My mother’s recipe said to pour any remaining juice over the cakes after making the icing, but there certainly wasn’t any!  Still moist and so very delicious!