Strawberry Milk Cake

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Thank you to Karen Emerson for sharing this recipe.

1 package of White Cake Mix
 1 package (3 ounces) strawberry gelatin
 1 cup mashed fresh strawberries (2 cups fresh berries)
 1 cup vegetable oil
 ½ cup milk
 4 large eggs

FROSTING INGREDIENTS

8 tablespoons butter, room temp
 ¼ cup mashed fresh strawberries, well drained (have to start w/ ½ cup to
get ¼ cup)
 4 cups powdered sugar
 1 tsp vanilla
 pinch of salt

CAKE: Heat oven to 350 degrees. Grease 2 9-inch round cake pans and dust them with flour. Beat the cake mix, gelatin, mashed strawberries, oil, milk, and eggs in a large mixing bowl with an electric mixer on low speed. Beat
for about 2 minutes until light and smooth. Bake for 18 to 20 minutes. 

Pull the cakes out when the top springs back – don’t let it get too brown. Let the layers of cake cool for at least 30 minutes.

FROSTING: Beat the butter and salt on medium until light and fluffy (a long time).
 
Reduce the speed and slowly add confectioners’ sugar. Beat 10 minutes. 

Add the vanilla and the strawberry mash. Mix this some more until just blended. At this point, if you want a fluffier, airier icing – then blend lots, if you want it dense then blend less.
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