Now that I live in middle TN, Portland strawberries are the most prominent. There are many farms where you can go and pick your own if you desire. I love fresh local strawberries and this cake is a great way to use some of your berries. Frozen berries can also be used.
Staying with my theme this month, there was usually a Strawberry Cake of some sort at Rose Hill. This cake is not only beautiful, it is simple and delicious. It was made by my sister for my birthday this year, which is also in early May. I am not sure how she colored her frosting, but I suppose you could use food coloring or pureed strawberries. She placed a simple little decoration on top using whole strawberries and a couple of mint leaves. A nice no fuss, yet stunning touch.
Preheat oven to 350 degrees.
1 box white cake mix
3/4 cup vegetable oil
1 Tbsp pure vanilla extract
1 cup strawberries, fresh or frozen
1 4 oz package strawberry jello
Mix all ingredients well with a mixer.
Pour into generously greased and floured pans.
Bake until toothpick comes out clean, or sides start to pull away from pan. About 25 to 30 minutes, depending on oven.
Allow to cool completely.
2 cups (possibly more) confectioner's sugar
8 oz cream cheese softened to room temp
1/4 cup butter or margarine softened
Pureed berries or food coloring for pink color.
Mix butter and cream cheese well with mixer until fluffy.
Add confectioner's sugar and berries, if using, gradually, mixing well after each addition until you have desired consistency.
Frost cake and garnish with fresh berries and mint leaves for a natural and beautiful touch.