1cupoil (I used coconut oil, but vegetable oil works, too)
1cupmashed strawberries (sweetened)frozen or fresh
1/2cupbutter (one stick) softened but not melted
4ozcream cheese, softened
1pound (16oz)powdered sugar (about 4 cups)
1/2cupmashed strawberries, drained(no extra sweetener)
For the cake
Mix all the cake ingredients together in one bowl, and beat on medium/high for 2 minutes. Pour into two greased 9" cake pans.
Bake at 350 for 30-35 minutes, or until sides pull away from the pan and a toothpick inserted in the center comes out clean. Set on racks to cool.
For the frosting
Cream together butter and cream cheese until smooth.
Slowly add in the powdered sugar, one cup at a time. Beat until smooth. Mix in the strawberries until evenly distributed.
Once the cake is cool, remove from pans and frost. For a layer cake, add frosting in the middle and then on the top and sides. Refrigerate to set the frosting.
Use fresh or frozen strawberries for this, depending on the season. You can find mashed strawberries already sweetened in the frozen food section of any grocery store. Use those for the cake, but not the frosting. Buy regular frozen strawberries and mash them yourself for the frosting. Be sure to drain any excess water and juice!If using fresh strawberries, simply sprinkle a Tbsp or two of sugar over the strawberries and warm them in a saucepan to dissolve the sugar and make it easy to mash them. This is even easier as a sheet cake! Pour the batter in a 9x13 inch pan and frost when cool. Cooking time will be a few minutes longer.