Scarlett's Death By Strawberry Cake

Preheat oven to 350°F. Purée strawberries in food processor until smooth.

Line bottom of two 8 inch round cake pans with parchment, spray sides with cooking spray.

In large bowl, mix cake mix, jello, water and oil. After combined, beat on medium for 4 minutes.

In separate bowl, with clean beaters, beat egg whites on high speed until stiff peaks form.

Fold egg whites and 1/2 cup strawberry purée into prepared batter. Spoon into prepared pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes then remove from pans to cool completely.

Prepare the cream cheese frosting: cream butter and cream cheese until smooth. Mix in vanilla and powdered sugar until thoroughly combined.

When cakes have cooled, use the handle of a spoon to poke holes all over the cakes. Place one cake on a plate. Pour half the sweetened condensed milk over, use a spatula to ensure it gets in the holes.

Cover first layer with a bit less than half of the cream cheese frosting. Place second layer on top. Pour remaining sweetened condensed milk over top, again, using spatula to ensure it fills holes. Spread remaining frosting over cake.

Add 1/4- 1/2 cup
Powdered sugar to the remaining puréed strawberries. Mix until combined. Drizzle over frosted cake. Cover and refrigerate at least one hour. Keep uneaten portion refrigerated.

strawberry cake recipe from Taste Of Home Almost Homemade cookbook.