"Pronounced: Supah Strahberry Cake. There is a little company here in Massachusetts that puts out pre-packaged items most New Englanders consider "comfort" foods. It's a flavor that brings you back to your childhood and this cake is one that they no longer make so my mother and I had to re-invent it. After many...many...many failures, we think we've finally nailed it. We've used pre-packaged items in this version but I'll post our "from scratch" version later. Use a strahberry cake mix for an extreme strahberry taste."
1 package white cake mix (any brand)
1 package strawberry flavored gelatin
2/3 cup vegetable oil
1 can strawberry pie filling (divided in half)
1/2 cup buttermilk
6 oz cream cheese
6 tbsp butter
2 cups powdered sugar
1. Pre-heat oven to 350 degrees (F). Lightly grease one glass 9x13 cake pan (or two 9 inch rounds).
2. Take half the can of strawberry filling and mash strawberries with a fork. Leave other half of the can set aside for later.
3. Combine the white cake mix, strawberry gelatin, oil, eggs, flour, mashed strawberries with filling gel and buttermilk. Mix until just combined, batter will be slightly lumpy.
4. Pour batter into prepared pan(s).
5. Bake for approximately 25 to 35 minutes or until a toothpick inserted in center comes out clean. Let cool completely before frosting.
Cream Cheese Frosting:
1. Mix cream cheese and butter until blended smoothly with electric mixer.
2. Add powdered sugar in 1/2 cup increments until all sugar has been added then whip on high speed for 1 minute.
3. Chill frosting for 30 minutes before using.
4. After frosting cake, top with second half of the strawberry pie filling.
Over mixing this cake can keep it from rising completely and under mixing it could leave you with gummy spots from the gelatin. You want the dry ingredients to be wet through but still lumpy looking.