Ingredients
>
Cooking spray
>
1 (15.25 oz) box yellow cake mix
>
1 cup water
>
1/3 - 1/2 cup vegetable oil
>
3 large eggs
>
1/2 cup rainbow sprinkles, plus more to garnish
>
1 tbsp all-purpose flour
>
2 (1 oz) pkgs Nature's Promise® Freeze-Dried Strawberries
>
2 sticks (1 cup) unsalted butter, softened
>
4 cups confectioners' sugar
>
3 tbsp low-fat milk
>
1 tsp vanilla extract
>
8 (8 oz) mason jars
Steps
1
Preheat oven to 350°F. Lightly coat an 13x18-inch rimmed baking sheet with the cooking spray and line with parchment. Prepare cake mix according to package directions, adding the water, oil, and eggs, as needed. In a small bowl, combine the sprinkles and flour. Fold sprinkle mixture into cake batter.
2
Spread the batter onto baking sheet. Bake 18–23 min., rotating halfway through, until toothpick inserted into center comes out clean. Let cool 30 min.
3
Meanwhile, reserve 8–16 freeze-dried strawberries for garnish. Pulse remaining strawberries in a spice grinder, coffee grinder, or food processor, until finely ground.
4
In a large bowl, using a hand mixer or stand mixer with whisk attachment, beat the butter for 2–3 min., until fluffy. Add the confectioners’ sugar, milk, and vanilla. Beat until well blended. Fold in strawberry crumbs. Transfer frosting to a pastry bag fitted with a small pastry tip or a resealable bag. Cut a corner from the resealable bag if using.
5
Using the metal ring of a mason jar, cut circle pieces from cake. To assemble each jar: Gently press 1 circle of cake into bottom of jar. Pipe ½-inch-thick layer of frosting on top. Repeat with two more layers of cake and frosting. Serve immediately or seal and chill. Garnish with sprinkles and reserved freeze-dried strawberries.
Tips
If you want to take these cakes on the go, make sure that the layers of cake and frosting finish below the top of the jar so a lid can be screwed on.
Freeze extra cake scraps to make into cake pops with frosting or to crumble over ice cream.
