1 3 oz package strawberry jello
1 cup fresh strawberries mashed or finely chopped (frozen can be used)
1 cup vegetable oil I always use canola
1/2 cup whole milk
4 large eggs at room temperature
Strawberry Cream Cheese Frosting:
1 8 oz package cream cheese at room temperature
1/2 cup butter room temperature
5 to 6 cups confectioners' sugar more if needed
2 tablespoons heavy whipping cream more if needed
1/4 cup fresh or frozen strawberries mashed or chopped fine, drained
Preheat oven to 350 degrees F. Lightly spray pans with non-stick spray. Place the cake mix, jello, strawberries, oil, milk and eggs in a large bowl. Mix 3 minutes, stopping to scrap down sides of bowl a couple times. Divide the batter evenly among layer pans or pour into 9x13 inch pan. For 9x13 pan bake 28 minutes or until toothpick inserted in center comes out clean. (Cook layers according to directions on box of cake mix.) Remove cake and cool completely. For Cream Cheese Frosting: Mix cream cheese and butter until smooth. Sift sugar and add one cup full at a time to cream mixture. Add cream and strawberries and incorporate completely. Pour over cake and smooth out covering entire cake layer.