1 18-1/4-ounce box white cake mix
1 3-ounce box strawberry flavored Jell-o
1 10-ounce package frozen strawberries in syrup, thawed and puréed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry icing (recipe follows)
Preheat oven to 350 degrees. Grease and flour two round 9-inch cake pans.
In a large bowl, combine cake mix and Jell-o (dry). Add puréed strawberries, eggs, oil and water; beat at medium speed with an electric mixer until smooth. Pour into prepared cake pans and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans 10 minutes, then turn onto racks to cool.
Icing:
1/4 cup butter, softened
1 8-ounce package cream cheese, softened
1 10-ounce package frozen strawberries in syrup, thawed and puréed
1/2 teaspoon vanilla extract
7 cups powdered sugar (3 boxes)
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy.
Beat in 1/4 cup strawberry purée, reserving remaining for another use (such as a topping for ice cream). Beat in vanilla extract.
Gradually add powdered sugar, beating with electric mixer on low speed until smooth. (For a pinker frosting, add 2 to 3 drops of red food coloring to frosting.)