Ms. Honey Gal Strawberry Cake


Mom’s favorite white cake mix
1-Stick butter
2-cups sugar
1/2 cup oil
2- cups plain flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla flavor

Strawberry Frosting
2 envelopes (1.3 ounces each) whipped topping mix
2/3 Cup milk
1 cup (6 ounces) white chocolate chips, melted
¼ cup strawberry jam

Fruit Filling
1 cup Strawberry Frosting (recipe above)
1 can (8 ounces) crushed pineapple, drained
1 cup sliced strawberries


Mom’s favorite white cake mix
Cream butter, oil, and sugar until fluffy. Add eggs (one at a time)
Combine flour and soda, add to cream mixture, add buttermilk and vanilla mix well. Pour into greased pans.
Bake at 350 for 30-35 minutes

Strawberry Frosting
Beat whipped topping mix and milk in medium bowl on low speed until blended. Beat on high speed 4 minutes until topping thickens and forms peaks. With mixer at low speed, beat melted chocolate into topping. Add jam; beat until blended. Chill 15 minutes.

Fruit Filling
Combine Strawberry Frosting, pineapple and strawberries in medium bowl; mix well.

To fill and frost cake, place one layer on cake plate; spread top with Fruit Filling. Place second layer over filling. Frost top and sides with Strawberry frosting. Place strawberries on top of cake. If desired. Refrigerate; allow cake to stand at room temperature 15 minutes before serving.