1 box white cake mix
1 3-oz. box strawberry jello
3 T. Flour
1/2 c cold water
1 c. oil (or 1/2 c. oil, 1/2 c. apple sauce)
4 eggs, separated
8 oz. (1/2 16-oz. box or tub) of frozen strawberries, the kind cut up with sugar, thawed.
Preheat oven to 350 (375 high altitude). Grease and flour 13 x 9 inch or 2 9-inch pans.
Mix first 5 ingredients. Then, beat yolks one at a time and fold into whites then add to cake. Hand-stir in strawberries with their juice.
Bake at 350 for 30-35 minutes (high altitude: 375 for 30-35 minutes)
2 sticks butter, softened (or 1 stick butter, 1 8-oz. cream cheese)
1 box powdered sugar
8 oz. (1/2 16-oz. box or tub) of frozen strawberries, thawed.
Soften butter, then cream butter and sugar together—adding strawberries as you go.
After the cake is cool, turn it out of the pan(s). If it's a 9x13 shape, turn it onto a platter. Slather the icing on the cake, including the sides. If two round pans, turn them onto two platters, ice separately and slap 'em together. Enjoy. It’s VERY strawberry-ish!
*Magdalena Hoffenstetter is not Kay's grandma's name, but a pseudonym she and I agreed upon because Kay kept telling me different names for her grandmother.