STRAWBERRY CAKE WITH REAL STRAWBERRY FROSTING

Strawberry Cake with Real Strawberry Frosting image

Number Of Ingredients 6

1 box (18.25 ounce) strawberry cake mix, Betty Crocker Supermoist
1 can (11.5 ounce) strawberry nectar, Kerns
3 eggs
1/4 cup vegetable oil
2 containers (16 ounces each) strawberry frosting, Betty Crocker Rich & Creamy
1 pound fresh strawberries, cleaned

Steps:

(Cake) Preheat oven to 350°F. Butter and flour two 9-inch round cake pans. Combine cake mix, nectar, eggs, and oil in large bowl. Beat for 2 minutes or until well blended. Divide batter evenly between prepared pans.
Bake for 25 minutes or until toothpick inserted into centers of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto cooling rack and cool completely.
(Filling and Frosting) Slice enough strawberries to make 3/4 cup. Use serrated knife, cut each cake horizontally in half, forming 4 layers. Place 1 cake layer, cut side down, on a serving platter.
Spread 1/3 cup of frosting over the top of the cake layer. Arrange 1/4 cup of sliced strawberries in single layer on top of frosting. Top with second cake layer, cut side down. Repeat layering with frosting and sliced strawberries. Top with third cake layer, cut side down. Repeat layering with frosting and remaining sliced strawberries. Top with remaining cake layer, cut side down.
Spread remaining frosting evenly over top and sides of cake to coat completely. Slice enough remaining whole strawberries to cover top of cake. Arrange sliced strawberries and 1 whole strawberry decoratively on top of cake. Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.