THREE LAYER STRAWBERRY CAKE RECIPES

Steps:

• Preheat oven to 350° and grease and flour 3 (9") round cake pans.
• Stir together cake mix and jello mix in a large bowl.
• Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs.
• Beat on low speed until blended.
• Scrape bowl and beat for 4 minutes on medium speed.
• Fold in the coconut and pecans.
• Divide the batter among the prepared pans.
• Bake for 25 to 30 minutes or until toothpick inserted into the center of the cake comes out clean.
• Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
• For frosting, mash the 3/4 cup strawberries to make 1/2 cup, then drain well and set aside.
• In a medium bowl, beat cream cheese and butter until smooth, then blend in powdered sugar and drained strawberries.
• Beat on medium speed until frosting lightens and is well combined.
• Fold in the coconut.
• Frost between layers and on top and sides.
• Chill uncovered for 30 minutes or until frosting sets, then cover and chill for 4 hours before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray three 9-inch cake pans with nonstick cooking spray.
• Mix cake mix, gelatin, eggs, oil, sugar, strawberries, milk, and flour for cake together in a large bowl with an electric mixer on low speed until just combined. Scrape the sides of the bowl, and increase mixer speed to medium; beat for 3 minutes. Pour cake batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 23 minutes. Cool cakes in pans on a rack for about 10 minutes. Remove from pans and cool completely in the refrigerator.
• Meanwhile, make frosting. Beat butter in a large bowl at medium speed until it's pale yellow and fluffy. Add confectioners' sugar and strawberries and beat at low speed until well combined and creamy. Set in the refrigerator for 5 to 10 minutes to firm it up slightly (you just don't want it to be runny).
• Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate until ready to serve.