Happy National Strawberry Day!

I recently discovered that I am no longer allergic to strawberries; after a 20+-year strawberry hiatus, what's the best way to reacquaint myself with this sweet and pretty seeds-on-the-outside fruit?  Of course there are chocolate-dipped, there are shortcakes, there are strawberries-and-cream, and there's good ol' fashioned straight-out-of-the-bowl.

But perhaps the most fun way to jump back into the strawberry pool, on National Strawberry Day of all days, is to cut myself a slice of Paula Deen's Simply Delicious Strawberry Cake {it currently has a 5-star rating on Food Network's website}.  The best news?  It's starts with a cake mix, which makes the process that much {wait for it...} sweeter.

{P.S. ~ it's not only National Strawberry Day, it's also National Kahlua Day.  May I recommend our own homemade "ultimate" mudslide?}

Paula Deen's Simply Delicious Strawberry Cake

Ingredients ~ Cake

1    {18.25 ounce} box white cake mix

1    {3 ounce} box strawberry-flavored instant gelatin

1    {15-ounce} package frozen strawberries in syrup, thawed and pureed

4     large eggs

1/2  cup vegetable oil

1/4  cup water

Ingredients ~ Frosting

1/4  cup butter, softened

1     {8 ounce} package cream cheese, softened

1     {10 ounce} package frozen strawberries in syrup, thawed and pureed

1/2   teaspoon strawberry extract

7      cups confectioners sugar

        freshly sliced strawberries for garnish {optional}

Directions

Preheat oven to 350 degrees F.  Lightly grease 2 {9-inch} round cake pans.

In a large bowl, combine cake mix and gelatin.  Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth.  Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes.  Remove from pans, and cool completely on wire racks.

For the frosting:  In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy.  Beat in 1/4 cup of the strawberry puree and the vanilla extract.  {The rest of the puree is leftover, but can be used in smoothies or on ice cream ~ Paula's tip!}.  Gradually add confectioners' sugar, beating until smooth.  

Spread frosting in between layers and on top and sides of cake.  Garnish with sliced fresh strawberries, if desired.

Paula's post on Food Network's website can be found here.


xoxo
Bean

{photo credit: cakeblog.org}