A soft, tender cake bursting with strawberry flavor. The puree gives it a natural sweetness, and the Jell-O adds that nostalgic strawberry punch. It’s the kind of dessert that’s meant to be shared and savored, so I hope you enjoy every bite
- 2 cups white sugar
- 1 (3 oz) package strawberry-flavored Jell-O®
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 2¾ cups sifted cake flour
- 2½ teaspoons baking powder
- 1 cup whole milk, room temperature
- 1 tablespoon vanilla extract
- ½ cup strawberry puree (made from frozen sweetened strawberries, thawed and blended)
Instructions:
- Prep the pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the batter: In a large bowl, cream together the butter, sugar, and dry strawberry gelatin until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour and baking powder. Gradually add to the butter mixture, alternating with the milk. Stir just until combined. Mix in the vanilla extract and strawberry puree until well blended.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick or small knife inserted in the center comes out clean.
- Cool: Let cakes cool in the pans on a wire rack for at least 10 minutes before turning them out. Allow to cool completely before frosting.