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1
Preheat oven to 375u00b0.
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2
Grease cake pans (2 OR 3- 8 inch or 2- 9 inch) with crisco.
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3
Use two or three tablespoons of cake mix to dust the greased cake pans.
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4
In a large mixing bowl, combine cake mix and gelatin and salt.
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5
Add oil and start mixer, slowly adding strawberries then the eggs 1 at a time and mix until well blended.
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6
Divide cake mix equally between two or three cake pans.
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7
Quickly place cake pans in the oven and immediately reduce heat to 350u00b0.
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8
Follow cooking chart on cake mix box for pan size you choose, checking at shortest cooking time and watching carefully to prevent scorching.
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9
Cool in pan, on wire rack for 15 minutes.
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10
Remove from pan.
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11
I like to place the layers on wax or parchment paper or paper towels for easier handling to prevent cracking.
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12
For frosting: Mix butter on low speed for 1 or 2 minutes.
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13
Add 1/2 the sugar and mix then the remaining sugar, strawberries and a dash of salt to the butter and mix until well blended.
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14
About 4 minutes.
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15
When cake is completely cool, place one layer on cake plate and put a thin layer of frosting on top.
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16
Place the second layer on the first and put a thin layer of frosting on it.
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17
Top with the third layer and frost top and sides with remaining frosting.
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18
If you only make two layers use a thicker layer of frosting between the two layers.
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19
Allow cake to sit for at least four to six hours before serving.
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20
Overnight is much better.
