Strawberry Cake

Happy 4th of July!!

The babies are napping and while I am enjoying a cup of coffee I decided to share the recipe for a yummy Strawberry Cake that I made for a bbq at my dad's house yesterday.

I receive emails from kraftrecipes.com and as soon as I saw this cake I knew that I had to make it.



It was really easy to make and I wish that I had decorated it with some fresh strawberries right away instead of waiting. Yup, you guessed it, the strawberries were eaten. Oh well, it was still delicious.

The only thing that I do question on the recipe is the amount of oil vs water. I wonder if it's a typo. I made it exactly as the recipe states and it turned out great but I think that next time I will make it with less oil.

Strawberry Cake

Ingredients

1 pkg. (2-layer size) white cake mix

1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

4 eggs

1 cup oil

1/4 cup water

1 cup mashed fresh strawberries, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup powdered sugar

2 cups thawed COOL WHIP Whipped Topping

Directions

HEAT oven to 350°F.

COMBINE cake mix and dry gelatin mix in large bowl. Add eggs, oil, water and 3/4 cup strawberries; beat with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Meanwhile, drain remaining strawberries.

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in sugar. Add drained berries; mix well. Whisk in COOL WHIP. Stack cake layers on plate, spreading 1 cup COOL WHIP mixture between layers. Frost top and side with remaining COOL WHIP mixture. Keep refrigerated.