PREP: 30 minutes
COOKING: 25 minutes
TOTAL: 55 minutes
2 cups flour
1/2 teaspoon baking soda
3 eggs
1 cup vegetable oil
1 cup sugar
1 package of strawberry jello
1/2 cup buttermilk
1 package (10 oz.) frozen strawberries in juice, thawed
1/2 teaspoon of salt
Preheat oven to 350 degrees.
Grease and flour two 8 inch cake pans.
Combine salt and soda. Set aside.
Beat three eggs in a large mixing bowl. Add the oil, sugar, jello, and buttermilk. Blend
Add flour to mixture and blend well.
Drain 1/4 cup juice from strawberries and reserve for icing. Fold the thawed berries into the batter.
Pour batter into prepared pans and bake for 25 minutes or until golden brown.
Remove from the oven. Turn out of pans onto rack and cool completely.
1 stick of butter softened
1 package of cream cheese softened
1/4 cup of strawberry juice
1 box (8 oz.) powdered sugar
Make sure the butter and cream cheese are both softened, or else they will not blend well.
Beat butter, cream cheese, juice, and powdered sugar until smooth.
Ice the cooled, two layer cake and enjoy!
Store leftovers in the fridge, so they won't go bad.
Recipe from Julie Ross
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