Fresh Strawberry Cake

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 This is a recipe my mother in law gave me when I first got married.  I have been making this recipe ever since and everyone loves it.  Fresh strawberries really make a difference in the taste of the cake.  It doesn’t take a lot of time to make.  The only thing that takes time is waiting for it to cool off before putting the icing on it.

Cake:

1 box white cake mix
1 box strawberry jello
2/3 cup oil
1/2 cup water
4 eggs
2/3 cup crushed fresh berries

Icing:
1/2 stick butter
3 oz. package cream cheese
Dash of salt
1 pound powdered sugar
1/3 cup crushed berries

Cake: Mix cake mix and jello until blended. Add oil and water and beat 2 to 3 minutes. Add eggs and berries and beat 2 to 3 minutes. Bake in a lightly greased and floured 9×13 inch pan or 3 layer pans. Bake at 325 degrees F for 20-30 for layer pans. Bake at 350 degrees F for 25 minutes for 9×13 pan. (I ended up cooking my 9×13 inch pan for 35 minutes.)

Icing: Beat butter and cream cheese with salt until smooth. Gradually beat in 1/2 the powdered sugar, then the strawberries, then the remaining powdered sugar until smooth. Ice cooled cake.

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