Solid vegetable shortening for greasing the pans
Flour for dusing the pans
1 package (18.25 oz) plain white cake mix
1 --3oz. package of strawberry gelatin
4 T. AP Flour
1 c. vegetable oil
1/2 c. sugar
1/2 c. milk
4 large eggs
1/2 c. finely chopped fresh strawberries and juice
Place rack in the center of oven and preheat to 350. Grease and flour 3-9 inch round cake pans.
Place cake mix, strawberry gelatin, flour, oil, eggs, sugar, milk, strawberries and juice in large mixing bowl. Mix on low speed for 1 minute. Stop and scrape down sides, increase speed to medium and mix for 2 additional minutes. Divide batter evenly into the three pans. Bake 33-35 minutes, or until the cakes spring back when lightly pressed with your finger. Run a dinner knife around the edge of each layer; place each pan on cooling rack for 10 minutes. Then invert onto cooling rack; invert again so that the cakes will cool right side up. Let cool for 30 minutes more.
I use the classic cream cheese frosting with this cake--I doubled the recipe so I wouldn't run short with the 3 layers.
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