INGREDIENTS:

 

°A large pack of white cake mix.

°A small box of strawberry gelatin.

°Four large eggs.

°100 grams of sugar.

°Ten fresh strawberries, I chopped them finely.

°Half a cup of canola oil.

°Half a glass. of milk.

°A third cup of cake flour.

 

*INGREDIENTS FOR STRAWBERRY BUTTER CREAM FROSTING:

 

°Two sticks softened. Butter.

°A large packet of powdered sugar that was sifted.

°1 cup freshly chopped strawberries (finely cut)

 

*INSTRUCTIONS:

 

TO MAKE THE CAKE, FOLLOW THESE STEPS:

Step 1:

Start by heat oven to 350 degrees f.

Step 2:

Using an electric mixer, beat the cake mixture, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and cake flour for 1 minute.

Step 3:

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Scrape the sides and continue beating at a medium pace for another 2 minutes, stopping if necessary to scrape off the disadvantages. (You must mix the strawberries well.)

Step 4:

Fill three 9-inch greased and floured round cake pans with dough.

Step 5:

Bake for 25 minutes at 350 degrees, until the cakes bounce when gently touched with a finger.

Step 6:

Cool for 10 minutes in the mussels on the racks. Remove the mussels and let cool completely for about 1 hour.

Step 7:

Between the layers, as well as on the top and edges of the cake, spread the strawberry frosting. Strawberries, whole and cut in half, should be topped. Serve immediately or refrigerate for up to 1 week.

 

TO PREPARE IN ADVANCE:

Step 1:

Prepare recipe according to instructions.

Step 2:

Cover and refrigerate for 20 minutes or until frosting is firm. Wrap tightly in wax paper and refrigerate for up to one week.

THE ICING MODE:

Step 1:

With an electric mixer, cream the butter at medium speed until light and fluffy for about 20 seconds.

Step 2:

Add sugar and strawberries

 

Enjoy !