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!