Hey y'all, it's Tammy and today this recipe is in our third cookbook and you're going to want to try this one. It's that delicious strawberry cake you remember that has the gelatin in it and it also has strawberries. Okay, the recipe calls for room temperature eggs so I actually put my eggs in a little bit of warm water to get them to room temperature quicker. That's a trick. We're going to crack four eggs. You can crack them. Crack them separate, make sure they're all good. I know mine are all good because I buy eggs really frequently. But sometimes it's better to be safe and sorry. When you're using a cake mix to make one of these, what I call cake mix creations, it's best to put your liquids in first and then put your dry ingredients on top of that. That way you don't have to scrape the bowl. So we're going to add our eggs, half a cup of water, three quarter cups of oil. That's just cooking oil. Vegetable oil is what I used. This is egg. Three ounce strawberry jello package. Now we're going to be adding sliced strawberries. The sugar is added already. They said the grocery store. It's a 16 ounce container. Now in the cake mix, you'll be using the strawberries just as they are out of the container, a heaping half cup into your cake batter. And then you're going to reserve the rest of them for the icing. Now we're going to add a white cake mix. And you're going to put that in last and then you're going to mix it for two minutes. I always set a timer when I mean 7k so that I don't overeat it. Smells delicious, y'all. And it's ready to pour into the pan. Now a lot of people make the mistake and they don't strain their strawberries before they make their frosting. And so you want to make sure and get most of the water out of them or your frosting is going to be really runny. So you're going to take the rest of these strawberries and then you're going to strain them as good as you can. So you're really going to press them into the strainer because when you make your frosting, if you don't do this, it's going to be a runny mass. So make sure that you don't just strain it, you strain it. That strawberry has got a little bit of a leaf on it. I need to just do a really good job of pressing it into the sides of the strainer and get the majority of the do-salt of it. And make sure you flip it over and do it several times. Now that will make some delicious strawberry icing that's really all you need. You don't have to have a lot. Oilers left in your strawberry container. All right, we're going to spray our 13-9 East-Take pan, quarter-sea, which you're going to call it. I should spray it good. I'm going to get our cake batter in here and get it in the oven. You can see those strawberry pieces going in. All right, we're going to bake this until it's good and done. I'm going to bake it at 350 degrees for at least 35 to 40 minutes. And you're going to make sure that it's done in the middle before you take it out. Which means the middle leads to rise too. i Make sure you cook it till it's raised in the middle. Looks delicious. Smells so good. Now you're going to want to cool this cake all the way before you ice it. So don't plan on asking it for at least a few hours. Actor comes out of the oven. All right, for the strawberry frosty, we're going to start with a stick of room temperature butter. Get it in the mixer. And you're going to add about a pound of powdered sugar. Let's go ahead and turn this on. Okay, you're straight, strawberries. Let me spread the sides of the mixer. All that butter in there, I can dilish. This is the best cake ever. Now you can use this icing recipe on my godsend cake as well if you want it to be richer. Now see that the icing turns out nice and really nice consistency as long as you strain those strawberries. Make sure you strain them. If you don't, it's going to be a runny mess. And so I do tell you that in my cookbook. And you might want to give it a taste. Make sure it's delicious. You can add a dash of salt to it if you'd like, but now I use salted butter. Yummy. Time to ice the cake. It only makes a little bit of icing if you're going to want to use this icing to ice the later cake. You're going to have to double it. The recipe is perfect for this sheet cake. And with this strawberry cake, you just ice it in the pan. You can't make a better strawberry cake than this. They're so good. So good. Thanks for watching Colored Valley Cooks where we could. A lot of mama to you. Bye y'all love ya.