 Hey y'all, it's Timmy. And today, this recipe is in our third cookbook and you're gonna wanna try this one. It's that delicious strawberry cake. You remember that has the gelatin in it and it also has strawberries. Okay, the recipe calls for room temperature eggs. So I actually put my eggs in a little bit of warm water to get them to room temperature quicker. That's a trick. You're gonna crack four eggs, crack them separate, make sure they're all good. I know mine are all good because I buy eggs really frequently. But sometimes it's better to be safe than sorry. When you're using a cake mix to make one of these, what I call cake mix creations, it's best to put your liquids in first and then put your dry ingredients on top of that. That way, you don't have to scrape the bowl. So we're gonna add our eggs, half a cup of water, 3 quarter cups of oil. That's just cooking oil, vegetable oil is what I used. This is a three ounce strawberry jello package. Now we're gonna be adding sliced strawberries. The sugar is added already. They said the grocery store, it's a 16 ounce container. Now in the cake mix, you'll be using the strawberries just as they are out of the container, a heaping half cup into your cake batter. And then you're gonna reserve the rest of them for the icing. Now we're going to add a white cake mix. And you're gonna put that in last and then you're gonna mix it for two minutes. Smells delicious y'all and it's ready to pour into the pan. Now a lot of people make the mistake and they don't strain their strawberries before they make their frosting. And so you wanna make sure and get most of the water out of them or your frosting is gonna be really runny. So you're gonna take the rest of these strawberries and drain them and then you're gonna strain them as good as you can. So you're really gonna press them into the strainer because when you make your frosting, if you don't do this, it's gonna be a runny mess, okay? So make sure that you don't just strain it, you strain it. That strawberry's got a little bit of a leaf on it, I need to just do a really good job of pressing it into the sides of the strainer and getting the majority of the juice off of it. And make sure you flip it over and do it several times. Now, that will make some delicious strawberry icing. That's really all you need. You don't have to have a lot. Whatever's left in your strawberry container. All right, we're gonna spray our 13 by 9 each cake pan, quarter sheet, whichever one you wanna call it. That's right, spray it good. Gonna get our cake batter in here and get it in the oven. You can see those strawberry pieces going in. All right, we're gonna bake this until it's good and done. I'm gonna bake it at 350 degrees for at least 35 to 40 minutes. And you're gonna make sure that it's done in the middle before you take it out, which means the middle needs to rise too. Make sure you cook it until it's raised in the middle. Looks delicious, smells so good. Now you're gonna wanna cool this cake all the way before you ice it. So don't put on ice in it for at least a few hours after it comes out of the oven. All right, for the strawberry frosting, we're gonna start with a stick of room temperature butter and get it in the mixer. And you're gonna add about a pound of powdered sugar. Let's go ahead and turn this on. Make it delicious. This is the best cake ever. Now you can use this icing recipe on my Godson cake as well. If you want it to be richer. Now, see, the icing turns out nice and really nice consistency. As long as you strain those strawberries, make sure you strain them. If you don't, it's gonna be a runny mess. And so I do tell you that in my cookbook. And you might wanna give it a taste and make sure it's delicious. You can add a dash of salt to it if you'd like, but now I use salted butter. Ice a cake. It only makes a little bit of icing if you're gonna want to use this icing to icing layer cake. You're gonna have to double it. The recipe is perfect for this sheet cake. And with this strawberry cake, you just ice it in the pan. You can't make a better strawberry cake than this. They're so good. So good. Thanks for watching Colored Valley Cooks, where we cook a lot mama did. Bye, I love ya.