Strawberry Cake

Amy Hannon, also known as Euna Mae, is one of my most favorite people. I met her a few years ago and instantly became a groupie! I want to be like her when I grow up.

This is her strawberry cake recipe and it is the best by far. I serve this at Easter and through out Spring and Summer. There is nothing better than a fresh strawberry cake. This will become one of your favorites. Add it to your Easter spread and enjoy!

Ingredients:

For the cake:

1/2 cup chopped strawberries or frozen crushed strawberries with juice

2-3 Tbsp sugar

1 box white cake mix

3 Tbsp all-purpose flour

1 (3oz) box of strawberry Jell-O (not sugar free)

3/4 cup vegetable oil

3/4 cup water

3 large eggs, room temp

1 tsp vanilla extract

For the glaze:

1 cup powered sugar

2 Tbsp unsalted butter (melted)

1 tsp vanilla extract

1/4 tsp almond extract

Directions:

Set oven to 350 degrees F. Coat a bundt pan or 9x13 inch baking dish with non-stick spray.

In a small bowl, combine the strawberries, sugar, and a splash of water. With clean hands, mash the berries into a yummy, mushy strawberry mixture. Reserve 2 tablespoons of the strawberry liquid for the glaze. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, stir together the cake mix, flour, and Jell-O to combine and remove any clumps from the cake mix. With the mixer on low, pour in the oil, water, and strawberries with juice. Add the eggs in one at a time. Add the vanilla. Increase the speed to medium-high and beat for about 2 minutes. Pour into the prepared baking dish and bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean and moist.

While the cake is cooling, which together all the glaze ingredients, including the 2 tablespoons reserved strawberry liquid. Drizzle over the cooled cake and enjoy!