Tasted just like my mom’s! She grew up pinching pennies so they always had this at the holidays.”

Preheat and Prep: Heat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Mix the Dry Cake Ingredients: In a large bowl, whisk together the cake mix, plain flour, and strawberry Jello.

Combine the Wet Cake Ingredients: In a separate bowl, use an electric mixer on low speed for 30 seconds to combine the water, canola oil, 1 cup of pureed strawberries, and eggs. Then, increase the speed to medium and beat for 2 minutes until smooth.

Fill and Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cream the Butter for Icing: Using an electric mixer, beat the softened butter in a large bowl until creamy.

Gradually Add Powdered Sugar: Slowly add the powdered sugar, one cup at a time, mixing well after each addition.

Incorporate Strawberries and Vanilla: Add the remaining 1 cup of pureed strawberries and the vanilla extract. Beat on medium speed until the icing is smooth and fluffy.

Assemble the Cake: Place one cooled cake layer on a serving plate and spread a layer of strawberry icing on top.