Triple Layer Strawberry Cake

Here's an easy but impressive cake that tastes good, too!

Triple Decker Strawberry Cake
From Southern Living 2004 Annual Recipes

1 package white cake mix (18.25 oz)
1 package strawberry jello (3 oz)
4 large eggs
½ cup sugar
¼ cup flour
½ cup finely chopped fresh strawberries
1 cup vegetable oil
½ cup milk
Whole strawberries for garnish

Beat first 8 ingredients at low speed with electric mixer for 1 minute. Scrape down sides of bowl and beat 2 minutes at medium speed. Scrape as needed. Chopped strawberries should be well blended into batter. Pour batter into 3 greased/floured 9 inch round cake pans. Bake at 350 degrees for 23 minutes or until cake springs back. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely on wire rack. Spread strawberry buttercream frosting between layers, on sides and on top. Store refrigerated.

Strawberry Buttercream Frosting

1 cup butter, softened
32 oz powdered sugar
1 cup finely chopped fresh strawberries

Beat butter at medium speed until fluffy. Add sugar and strawberries and beat on low until creamy. Add more sugar if too thin, more strawberries if too thick.