White Cake With Strawberry Icing

This simple cake has become a favorite. It looks, tastes, and smells like spring!

One 18.25-ounce package white cake mix
1/2 cup (1 stick) butter, softened
3 large eggs

Icing
4 tablespoons (1/2 stick) unsalted butter, softened
4 cups sifted confectioners' sugar, about 1 pound
6 ripe strawberries, hulled and mashed
6 whole strawberries, for garnish

Preheat the oven to 375. Grease and flour a 13x9 inch baking pan.

Blend the cake mix, 2/3 cup water, the butter, and the eggs in a large bowl with an electric mixer until well blended, about 3 minutes.

Pour the batter into the pan and bake for 30 minutes. Cool in the pan on a wire rack for 15 minutes.

Make the icing: Place the butter and 2 cups of the sugar in the bowl of an electric mixer. Beat at low speed until blended. Add the mashed strawberries and mix until well combined. Add the remaining 2 cups sugar and beat until creamy and smooth.

Frost the cooled cake in the pan. Store, covered, in the refrigerator for up to 5 days.