Floral Pattern



for the cake: ▢1 package white cake mix ▢1 package strawberry gelatin 3 ounces ▢3 tablespoons sugar ▢3 tablespoons all-purpose flour ▢1 cup water ▢1/2 cup canola oil ▢2 eggs ▢1 cup finely chopped strawberries for the frosting: ▢1/2 cup butter softened ▢1/2 cup strawberries pureed ▢4 1/2 – 5 cups powdered sugar


To make the cake, preheat the oven to 350°F. Grease two 8-inch round pans and line them with parchment paper.


In a large bowl or the bowl of a stand mixer, whisk together the cake mix, gelatin, sugar, and flour. In a small bowl, whisk together the water, oil, and eggs.


Pour the wet ingredients into the dry ingredients and beat on medium speed for two minutes, until well combined. Gently fold in the chopped strawberries.


Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5-10 minutes, then remove the cakes from the pans to a wire rack to cool completely.


To make the frosting, beat the butter until light and fluffy. Add the strawberry puree and mix to combine. Add 3 cups of powdered sugar, and mix until combined. Add additional powdered sugar, ½ cup at a time, to make a frosting that is spreadable and fluffy, but not runny.


To assemble the cake, spread ¾ cup of frosting in between the cake layers. Use the remaining frosting to cover the sides and top of the cake.