This pretty pink cake is sweetened with real strawberries and a bit of strawberry gelatin for extra flavor.
PREP TIME 20 minutesminutes
COOK TIME 40 minutesminutes
TOTAL TIME 1 hourhour
YIELD 12servings
Ingredients
2 3/4cupsall-purpose flour
2 1/2tspbaking powder
1/2tspsalt
2cupssugar
3oz.strawberry gelatin
1cup(2 sticks) buttersoftened
4large eggs
1cupmilk
3tspvanilla extract
1/2cupsweetened strawberry puree
Instructions
To make the strawberry puree:
Blend partially thawed frozen strawberries with a bit of sugar in a blender or food processor until smooth. If using sweetened frozen strawberries, no additional sugar is necessary.
To make the cake:
Butter and flour the edges of 2 9-inch round pans, shaking out the excess flour. Line the bottoms with a round of parchment.
In a small bowl, combine the flour, baking powder and salt; whisk to blend and set aside. Combine the sugar, strawberry gelatin and butter in the bowl of an electric mixer. Beat on medium-high speed until light and fluffy, about 2-3 minutes.
Beat the eggs into the sugar mixture one at a time, mixing well after each addition. With the mixer on low speed, add half of the dry ingredients to the batter and mix just until incorporated. Blend in the milk and vanilla extract.
Add in the remaining dry ingredients, mixing just until incorporated. Blend in the strawberry puree.
Preheat the oven to 350°F.
Pour the batter into the prepared pans and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 - 45 minutes or until a toothpick comes out clean.
Transfer the pans to a wire rack and let them cool in the pan for 20 minutes. Run a knife around the edges, then turn the cakes out onto the rack and let them cool completely.
To assemble the cake:
Place one layer of cake on your serving platter. Spread a thin layer of strawberry jam and frosting before adding the second layer on top.