Let’s bake Mamaw Emily’s Strawberry Cake:

1. Preheat and Prepare Pans:

Preheat oven to 350°F (175°C).

Grease two 8-inch round baking pans. Line the bottoms with parchment paper, then grease the parchment paper as well.

2. Combine Dry Cake Ingredients:

In a large bowl, combine the white cake mix, strawberry gelatin powder, granulated sugar, and all-purpose flour. Whisk them together briefly.

3. Add Wet Cake Ingredients:

Add the water, canola oil, and beaten eggs to the dry ingredients.

Beat with an electric mixer on low speed for 30 seconds, just until the dry ingredients are moistened.

Increase the speed to medium and beat for 2 minutes, scraping the bowl occasionally.

4. Fold in Strawberries:

Gently fold the finely chopped fresh strawberries into the batter using a rubber spatula.

5. Bake the Cake Layers:

Transfer the batter to the prepared pans, dividing it evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake layer comes out clean.

6. Cool the Cake Layers:

Cool the cakes in the pans for 10 minutes.

Then, carefully invert the cakes onto wire racks. Remove the parchment paper.

Let the cakes cool completely before frosting. Warm cakes will melt the frosting.

7. Make the Frosting:

While the cakes cool, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy.

Beat in the crushed fresh strawberries.

Gradually beat in the confectioners’ sugar, starting with 4 ½ cups, until the frosting is smooth and reaches your desired spreading consistency. Add more sugar if needed to thicken it. (Optional: Beat in vanilla extract and a pinch of salt here if desired).

8. Assemble and Frost:

Place one cooled cake layer on a serving plate.

Top with a generous portion (about 1 cup) of the strawberry frosting, spreading it evenly.

Place the second cake layer on top.

Spread the remaining frosting evenly over the top and sides of the cake.

9. Garnish and Serve:

Garnish the cake with additional fresh strawberries, if desired.

Slice and serve! Store leftover cake covered in the refrigerator.