Best Strawberry Cake from Scratch

 freeze it. We recommend freezing the individual, unfrosted layers. Just wrap the (completely cooled) layers tightly in storage wrap. Follow that with a layer of aluminum foil labeled with the date. Freeze for up to three months. Thaw in the fridge overnight.

Ingredients

2 cups white sugar

1 cup butter, softened

1 (3 ounce) package strawberry flavored Jell-O®

4 large eggs (room temperature)

2 ¾ cups sifted cake flour

2 ½ teaspoons baking powder

1 cup whole milk, room temperature

½ cup strawberry puree made from frozen sweetened strawberries

1 tablespoon vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

Beat sugar, butter, and dry strawberry gelatin together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.

Combine flour and baking powder in a large bowl; stir into butter mixture alternately with milk.

Blend in strawberry puree and vanilla.

Divide batter evenly between the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool cakes on a wire rack for 10 minutes; run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack to cool completely.

Enjoy!