Instructions:
Preheat and Prep: Heat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Mix the Dry Cake Ingredients: In a large bowl, whisk together the cake mix, plain flour, and strawberry Jello.
Combine the Wet Cake Ingredients: In a separate bowl, use an electric mixer on low speed for 30 seconds to combine the water, canola oil, 1 cup of pureed strawberries, and eggs. Then, increase the speed to medium and beat for 2 minutes until smooth.
Fill and Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Cream the Butter for Icing: Using an electric mixer, beat the softened butter in a large bowl until creamy.
Gradually Add Powdered Sugar: Slowly add the powdered sugar, one cup at a time, mixing well after each addition.
Incorporate Strawberries and Vanilla: Add the remaining 1 cup of pureed strawberries and the vanilla extract. Beat on medium speed until the icing is smooth and fluffy.
Assemble the Cake: Place one cooled cake layer on a serving plate and spread a layer of strawberry icing on top.
Frost and Decorate: Add the second cake layer and frost the entire cake with the remaining icing. You can decorate with fresh strawberries if desired.
Slice and Serve: Cut the cake into slices and enjoy your homemade strawberry delight!
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