1 cup thawed or fresh strawberries pureed
12 tbsps. butter at room temperature
3 1/2 cups confectioners sugar
3 tsps. vanilla extract
1 box white cake mix
3 egg whites
1/3 cup vegetable oil
1 1/2 cups slightly warm water
Step 1: Pre-heat your oven to 350 degrees and make the glaze. Start by pureeing the strawberries in your food processor and blend on high for 1-2 minutes. Place the mixture in a large bowl and using your hand mixer with the whisk attachment incorporate the butter gradually working up to a high speed. Add in the vanilla extract and confectioners sugar, and blend until smooth. Place in your refrigerator and make the cake layers.
Step 2: In a large bowl mix up the cake ingredients and take a round 8 inch cake pan, cut out parchment paper in rounds and line the bottom of the cake pan. Spray the edges with canola oil and place 1/3 the cake batter into the pan. Bake for 18-20 minutes, it is cooked through when a tooth pick placed in the middle comes out clean without batter. Remove and place on a cooling rack. Repeat for the next two layers.
Step 3: Once the cake layers have cooled, for 2 of the layers take a serrated knife and slice the top "dome" part of the layer so you are left with a flat top to stack the cake. Take out your favorite platter or cake stand and line with two pieces of parchment paper, half on each paper. This will ensure that after assembling the cake no mess is left behind.
Step 4: Remove your glaze from the fridge. Start by placing one of the layers with a flat top, and spreading gently about 3/4-1 cup of the glaze across the top evenly. Repeat with the second flat layer. Then place the final layer with the "dome" top and spread glaze across the top and on the sides with a spatula. Pull both pieces of parchment paper out and you are left with a clean presentation for your guests. Enjoy!