Fresh Strawberry Cake

This cake has our wonderful, strawberry pie filling between the layers and with fresh strawberries in the frosting its a beautiful, delicious, strawberry spurge.

Cake
1 white cake prepared according to directions
OR use the "Best White Cake" recipe from the Romney Family Table Cookbook.
Cook in 2 round 8" or 9" pans.
Allow cake to completely cool.

Filling
1 ½ cups water

¼ cup cornstarch

¾ cup sugar

¼ cup strawberry jello

Mix water, cornstarch, sugar, and jello. Stir until everything is combined. Heat on medium heat until thick.  Allow the filling to cool completely.

Frosting

1/2 stick butter, softened*

4 ounces cream cheese, softened*

1 1/2 cups powdered sugar

4 ripe fresh strawberries

1 tablespoon milk

Beat butter with a mixer until fluffy.  Add sugar and beat until combined.  Add strawberries and beat until all blended and becomes a pretty pink frosting.  Add milk if needed to thin to a spreading consistency  

*To soften butter or cream cheese, remove the wrapper and place in a bowl and microwave 1 minute, power level 2 or 10-15 seconds on high.  It needs to be soft but not runny.

Place one cake on a plate or cake stand.  Spread filling on the cake.  Add the second cake layer on top of filling.  Frost top and sides of cake with frosting.