Strawberry Layer Cake

1 cup frozen strawberries packed in light syrup, thawed

1 box (16.25 ounces) white cake mix

1 box (3 ounces) strawberry Jell-o

3 tablespoons all-purpose flour

1 cup vegetable oil

4 eggs

1/2 cup water

2 batches Strawberry Butter Cream Frosting, recipe follows*

fresh sliced strawberries for garnish, if desired

1. Preheat the oven to 350 degrees F.

2. Spray three 8-inch round metal cake pans with non-stick cooking oil spray and dust well with flour. Set aside.

3. Drain strawberries well, reserving the juice for frosting, recipe follows. Mix cake mix, strawberry Jell-o powder and flour in the large bowl of an electric mixer. Add oil, eggs, water and drained strawberries. Mix well on low for 30 seconds, then medium for two minutes, scraping sides as necessary.

4. Divide the batter equally between the three prepared pans and bake for 30 minutes. Remove from the oven, cool in pans for 10 minutes then turn out onto wire racks. Cool cake rounds for another 30 minutes.

5. Frost* with Strawberry Butter Cream Frosting and garnish with fresh strawberries, if desired.

Notes:

* It is easier to make one batch of the frosting and frost half the cake (the tops of the first two layers), then make another batch and finish the cake (the top of the third layer and the sides).  For effortless frosting, dip your knife or spatula in a glass of warm water to help smooth the frosting without tearing the cake.