{"id":11366,"date":"2025-05-07T15:06:43","date_gmt":"2025-05-07T15:06:43","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=11366"},"modified":"2025-05-07T15:06:43","modified_gmt":"2025-05-07T15:06:43","slug":"moist-strawberry-cake","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/05\/07\/moist-strawberry-cake\/","title":{"rendered":"Moist Strawberry Cake"},"content":{"rendered":"<figure id=\"attachment_11022\" aria-describedby=\"caption-attachment-11022\" style=\"width: 218px\" class=\"wp-caption alignright\"><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-crop.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11022\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-crop-218x300.jpg\" alt=\"\" width=\"218\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-crop-218x300.jpg 218w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-crop.jpg 700w\" sizes=\"auto, (max-width: 218px) 100vw, 218px\" \/><\/a><figcaption id=\"caption-attachment-11022\" class=\"wp-caption-text\">Alicia Boes<\/figcaption><\/figure>\n<p>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\u2019s the kind of dessert that\u2019s meant to be shared and savored, so I hope you enjoy every bite<\/p>\n<ul>\n<li>2 cups white sugar<\/li>\n<li>1 (3 oz) package strawberry-flavored Jell-O\u00ae<\/li>\n<li>1 cup unsalted butter, softened<\/li>\n<li>4 large eggs, room temperature<\/li>\n<li>2\u00be cups sifted cake flour<\/li>\n<li>2\u00bd teaspoons baking powder<\/li>\n<li>1 cup whole milk, room temperature<\/li>\n<li>1 tablespoon vanilla extract<\/li>\n<li>\u00bd cup strawberry puree (made from frozen sweetened strawberries, thawed and blended)<\/li>\n<\/ul>\n<p>Instructions:<\/p>\n<ol>\n<li>Prep the pans:\u2028Preheat oven to 350\u00b0F (175\u00b0C). Grease and flour two 9-inch round cake pans.<\/li>\n<li>Make the batter:\u2028In a large bowl, cream together the butter, sugar, and dry strawberry gelatin until light and fluffy.\u2028Add the eggs one at a time, beating well after each addition.<\/li>\n<\/ol>\n<p>In a separate bowl, sift together the flour and baking powder.\u2028Gradually add to the butter mixture, alternating with the milk. Stir just until combined.\u2028Mix in the vanilla extract and strawberry puree until well blended.<\/p>\n<ol start=\"3\">\n<li>Bake:\u2028Divide the batter evenly between the prepared pans.\u2028Bake for 25 to 30 minutes, or until a toothpick or small knife inserted in the center comes out clean.<\/li>\n<li>Cool:\u2028Let cakes cool in the pans on a wire rack for at least 10 minutes before turning them out. Allow to cool completely before frosting.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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\u2019s the kind of dessert that\u2019s 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\u00ae 1 cup unsalted<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[256],"class_list":["post-11366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"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\u2019s the kind of dessert that\u2019s 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\u00ae 1 cup unsalted","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=11366"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11366\/revisions"}],"predecessor-version":[{"id":11367,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11366\/revisions\/11367"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=11366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=11366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=11366"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=11366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}