Let’s bake this wonderful cake, just like Mamaw Emily might have! First, prepare your pans and oven. Preheat the oven to 350°F (175°C). Grease two 8-inch round baking pans, line the bottoms with parchment paper rounds, and then grease the parchment paper as well. This ensures the moist cake layers release easily.

Make the Cake Batter: In a large bowl, combine the dry white cake mix, the dry strawberry gelatin powder, 3 tablespoons sugar, and 3 tablespoons all-purpose flour. Whisk them together to break up any clumps.

Add the 1 cup water, 1/2 cup canola oil, and 2 room temperature eggs (lightly beaten first can help) to the dry ingredients. Beat with an electric mixer on low speed for 30 seconds, just until the ingredients are moistened. Scrape down the bowl.

Increase the mixer speed to medium and beat for 2 minutes. The batter should be smooth and well combined. Using a rubber spatula, gently fold in the 1 cup of finely chopped fresh strawberries.

Bake the Cake Layers: Divide the batter evenly between the two prepared 8-inch round pans. Spread the batter gently to level it.

Bake in the preheated oven for 25 to 30 minutes. The cakes are done when a wooden toothpick inserted into the center comes out clean, and the cake springs back lightly when touched.

Let the cakes cool in the pans on wire racks for 10 minutes. Then, carefully run a thin knife around the edges and invert the cakes onto the wire racks. Peel off the parchment paper and let the cake layers cool completely. Complete cooling is essential before frosting!

Make the Frosting: While the cakes cool, prepare the fresh strawberry frosting. In a large bowl (preferably using an electric mixer), beat the 1/2 cup of softened butter until creamy and smooth.

Add the 1/2 cup of crushed fresh strawberries and beat them into the butter until well combined. The mixture might look a little separated at first, but keep going.

Gradually beat in the confectioners’ sugar, about one cup at a time, starting on low speed and increasing as the sugar incorporates. Add enough sugar (between 4 1/2 to 5 cups) until the frosting reaches your desired spreading consistency – it should be thick and fluffy. Beat well after the last addition until smooth.

Assemble the Cake: Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous amount of the strawberry frosting evenly over this layer.

Carefully place the second cake layer on top. Spread the remaining frosting evenly over the top and sides of the entire cake. You can make pretty swirls with your spatula or keep it smooth.

Store the finished cake covered in the refrigerator due to the fresh fruit and butter in the frosting. Slice and serve!