Strawberry-Lemonade Cake


1 (16.5-ounce) package lemon cake mix
1 (4-serving size) package strawberry-flavored gelatin mix
1 (10-ounce) package frozen sweetened sliced strawberries, thawed and drained
4 eggs
2/3 cup vegetable oil
1/2 cup water
1 cup (2 sticks) butter, softened
6 cups confectioners' sugar
4 tablespoons lemon juice
zest of 1 lemon


Preheat oven to 350 degrees F. Coat 2 (9-inch) round cake pans with cooking spray; set aside.
In a large bowl with an electric mixer, beat cake mix, gelatin mix, strawberries, eggs, oil, and water, 2 to 3 minutes or until well mixed. Divide batter evenly between cake pans.
Bake 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes, then invert onto wire racks to cool completely.
To make frosting, in a medium bowl, with an electric mixer, beat butter until creamy. Slowly beat in 2 cups sugar at a time, alternating with lemon juice until smooth and creamy. Stir in lemon zest.
Place one cake layer upside down on a serving plate and frost the top. Place the second layer over the first and frost the top and sides. Serve or refrigerate until ready to serve.