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|Strawberry Cake from Scratch|
"It is hard to find scratch strawberry desserts, so this one is really worth it weight in gold to me as a caterer. I made this cake for a child's celebration. It changed into a prime hit! Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!"
- 2 cups white sugar
- 1 (three ounce) package deal strawberry flavored Jell-O®
- 1 cup butter, softened
- four eggs (room temperature)
- 2 3/4 cups sifted cake flour
- 2 half teaspoons baking powder
- 1 cup entire milk, room temperature
- 1 tablespoon vanilla extract
- half cup strawberry puree crafted from frozen sweetened strawberries
|Prep : 10M||Cook : 14M||Ready in : 40M|
- Preheat the oven to 350 degrees F (175 ranges C). Grease and flour two 9 inch round cake pans.
- In a large bowl, cream collectively the butter, sugar and dry strawberry gelatin till light and fluffy. Beat in eggs separately, mixing well after every. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter calmly among the prepared pans.
- Bake for 25 to half-hour in the preheated oven, or until a small knife inserted into the center of the cake comes out easy. Allow cakes to cool in their pans over a cord rack for at the least 10 minutes, before tapping out to chill absolutely.
- Reynolds® parchment may be used for less complicated cleanup/removal from the pan.
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