Cake Ingredients:
**Methinks this needs to be refrigerated or something after it is put together— I've added 5 cups of powdered sugar so far and mine is still thin like catsup.** tastes awesome though... In its defense I should mention I got carried away with the amount of pureed strawberries and probably ended up adding more like 1/2 cup.
How to make it
Preheat oven to 350 degrees
Grease and flour 2 8 or 9" cake pans.
In a large mixing bowl, beat sugar and butter at medium speed with an electric mixer until fluffy.
Add vanilla extract, pureed strawberries,and sour cream. Beat until combined.
In a medium mixing bowl, sift together flour, baking powder, baking soda.
Gradually add to butter mixture, beating until combined. Beat in eggs one at a time.
Pour batter evenly into prepared pans.
Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean.
Let cool in pans for 10 minutes then turn out onto wire racks.
Cool completely.
Frosting:
*In a large bowl, beat butter and cream cheese with an electric mixer at medium speed until smooth.
*Add pureed strawberries and extract, beat until combined.
*Gradually beat in confectioners' sugar until smooth.
*Frost cake.
Word of WARNING: this turns out a weird brownish pink without the jellos and artificial dyes, but SOOO delicious!Garnish with fresh sliced strawberries if desired.
