1 box strawberry cake mix (Duncan Hines works best)
1 (15 oz.) pkg. frozen strawberries with juice, thawed
oil and eggs (as called for on cake mix box)

Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.

Strain thawed strawberries - reserving the juice. Spread the drained strawberries onto several layers of paper towels and allow to dry out while the cake bakes and cools to remove the moisture - they should look dull/dry before making the frosting - use more paper towels if necessary.

Make and bake the cake according to the instructions on the box - replacing the water with the reserved strawberry juice - adding water if needed to reach the correct amount. Allow to cool completely. Then frost.

FROSTING:

dried strawberries (from above step)
1 (8 oz.) pkg. cream cheese, softened
1/2 cup (1 stick) butter, softened
1 (1 lb.) box confectioners' sugar
1 tsp. vanilla

Beat softened cream cheese, butter and dried strawberries until creamy and well mixed. Add confectioners' sugar, a bit at a time. Add vanilla and mix well. Spread on cooled cake.

Submitted by: Cheryl Perkins