Fresh Strawberry Cake

Not much explanation needed for this one. If you like the color pink (and even if you don't), then make this cake. It's a perfect dessert to eat during the summer when strawberries are in season and all you want is something light, fresh and oh so sweet. I plan to make it again this fall as a treat for my Pre-Kindergartners when school starts up again. Somehow, I have a feeling it will be a hit with 4 and 5-year-olds!

To make the cake, you need:

-1 box white or yellow cake mix (I used white)
-1 box strawberry jello mix (powder)
-4 eggs
-1 cup vegetable or canola oil
-1/4 cup water
-4-5 fresh strawberries, sliced and mashed (0r pureed, I used the blender for about 30 seconds)

Preheat oven to 350 degrees. Combine cake mix and dry jello mix together in a large bowl. Beat eggs separately and add to bowl. Add oil, water and mashed strawberries. Mix all ingredients well and transfer batter into two, well-greased round baking pans. Bake for 30 minutes or until a fork/toothpick comes out clean. Let cakes cool for about 5-10 minutes and then remove from pans and cool on a plate or rack.

To make the deliciously rich strawberry cream cheese frosting, you need:

-3 cups powdered (confectioners) sugar
-1 8oz package plain cream cheese
-1/4 cup butter
-1/3 cup mashed strawberries

Soften the butter and cream cheese to room temperature. Put all ingredients in a bowl and mix together until smooth. If you have an electric mixer with beaters (I didn't), use it to ensure the mixture is smooth and creamy. Or, transfer all ingredients to a blender and press "mix" for about 30-45 seconds (That's exactly what I did and my frosting was great!) For best results, let frosting refrigerate for about 20 minutes before frosting the cake (or, allow cake to cool completely).

Add a few slices of fresh strawberry to the top of your cake and enjoy, enjoy, enjoy! Keep refrigerated if not eaten.