This cake isn’t an easy recipe – usually a disqualifier for me but my son LOVES strawberries and wanted a cake for a special occasion…. Need I say more? Okay I will – no area bakeries made a Strawberry cake. Now I make this every year for the 4th of July placing blueberries between the layers. For the frosting, I use Cool Whip – I need something to be easy 😉
2 cups white sugar
1 (3 ounce) package strawberry flavored Jell-O®
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from fresh sweetened strawberries
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.