Sally DeWeese, of Traverse City, sent in this recipe to use if you're freezing some of our local strawberry bounty.
15 ozs. frozen strawberries with syrup, pureed (reserve ¼ c. for frosting)
1 (18-oz.) white cake mix
1 (3-oz.) pkg. strawberry Jell-O
¼ c. water
½ c. vegetable oil
Mix as regular cake, adding strawberries. Pour into two greased 9-inch round pans.
Bake at 350° for 20 minutes.
¼ stick butter, softened
8 ozs. cream cheese, softened
½ t. strawberry extract or red food coloring
¼ c. strawberry puree
7 c. powdered sugar
1 t. vanilla
Mix all ingredients well. Frost cooled cake and garnish with berries.
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