STRAWBERRY OMBRE CAKE

Steps:

• Heat oven to 350°F. Grease and lightly flour 2 (8-inch) round baking pans; set aside.
• Place strawberries into 5-cup blender container. Cover; blend until smooth.
• Combine 1 cup prepared strawberries, cake mix, 1/4 cup butter, egg whites, water and 3 drops food color in large bowl. Beat at low speed 30 seconds or until mixed. Beat at medium speed, scraping bowl occasionally, 2 minutes or until well mixed.
• Spread about 3/4 cup batter into 1 prepared pan. Add 5 drops red food color to remaining batter; beat until well mixed. Remove about 3/4 cup batter; spread into another prepared pan.
• Bake 9-12 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely. Clean pans; grease and lightly flour pans.
• Repeat with remaining batter adding 9 drops food color to third layer, 12 drops to fourth layer and 15 drops to fifth layer. Bake and cool cakes as directed above.
• Combine 1/4 cup prepared strawberries, 1/2 cup butter and cream cheese in large bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until smooth.
• Assemble cake by placing 1 tablespoon frosting in center of serving plate; place darkest layer, bottom-side up, in center of plate. Spread about 1/2 cup frosting evenly over layer; top with next darkest layer. Continue with cake layers and frosting until all layers are stacked; frost top and sides of cake.
• Top with fresh sliced strawberries, if desired. Store refrigerated.
• *Substitute 1 (16-ounce) package frozen strawberries, thawed, drained.