Triple-Decker Strawberry Cake

• 1 (18.25-ounce) package white cake mix
• 1 (3-ounce) package strawberry gelatin
• 4 large eggs
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/2 cup finely chopped fresh strawberries
• 1 cup vegetable oil
• 1/2 cup milk
• Garnish: whole strawberries

1. Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)
2. Pour batter into 3 greased and floured 9-inch cakepans.
3. Bake at 350u0b0 for 23 minutes or until cakes spring back when lightly pressed with a finger.
4. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
5. Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.
6. Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding.
7. To make ahead: Place finished cake in the refrigerator, uncovered, and chill for 20 minutes or until the frosting sets. Cover well with wax paper, and store in the refrigerator for up to 1 week. To freeze, wrap chilled cake with aluminum foil, and freeze up to 6 months. Thaw overnight in the refrigerator.
8. This cake keeps best in the refrigerator.

white cake, strawberry gelatin, eggs, sugar, allpurpose, fresh strawberries, vegetable oil, milk, whole strawberries

Taken from www.myrecipes.com/recipe/triple-decker-strawberry-cake (may not work)