Kappa Strawberry Dream Cake

Kappa Strawberry Dream Cake

1 pkg. white cake mix

1 (3 oz.) pkg. strawberry gelatin

2 Tbsp. flour

3/4 c. cooking oil

4 eggs

1/2 c. strawberry syrup from thawed strawberries, add water if needed to
make 1/2 cup (I didn't need to add water at this stage)

1/2 box (16 oz.) frozen sliced strawberries, thawed +1/4 c syrup

Strawberry Frosting:

1/2 c. butter, softened

1 box confectioners sugar, plus more if need to make thick enough (I think I
ended up using about 480 g)

1/2 box frozen sliced strawberries, thawed,

1/2 tsp. vanilla extract

Mix together cake mix, gelatin, flour, eggs, oil and juice/water. Beat at
medium speed for 2 minutes. Add strawberries, including syrup to batter. Beat

1 minute. Divide batter evenly into 2 greased and floured 9-inch round pans.
(I used my regular springform pan and got a quite high cake, but I was happy
with that.) Bake in moderate oven, 350 degrees for 35 to 40 minutes. Cool
about 10 minutes,

and remove from pan.* When completely cool, fill and frost with the
Strawberry Frosting.**

Strawberry Frosting: Heat margarine until smooth. Add sugar alternately with
berries, including syrup and beat until smooth. Add vanilla extract. If
frosting

is too thick, thin with a little milk or cream. If too thin, add a little
more powdered sugar. You never know how it's going to go...depends on how
much

syrup is still inn the strawberries. ***

*I made the mistake of waiting until it was time to frost the cake and
almost couldn't get it out of the spring form, lol!

**My beautiful, high cake had fallen down a bit in the middle, so most of
the frosting ended up there! Also, since I left it on the bottom of the
spring form, there wasn't really enough room to frost the cake without a big
spill on the sides, but I did it anyway. Got to remember to put it out on a
bigger serving plate next time.

***To give the frosting some extra umph, since there was very little syrup
left - Only about 1/5 cup - I added some milk and wild strawberry liqueur to
make it ½ cup.