Best Strawberry Cake from Scratch

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 Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Butter and dust two 9-inch circular cake pans.

In a large basin, beat together butter, sugar, and dry strawberry gelatin with an electric mixer until frothy and light. Beat thoroughly after each addition of egg. Add eggs one at a time.

In a large bowl, combine together flour and baking powder; fold into butter mixture, alternating with milk.

Add vanilla and strawberry puree and blend. Between the prepared pans, distribute the batter equally.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven.  

Cakes should cool on a wire rack for ten minutes. To release the edges, run a table knife around them. To ensure it cools completely, carefully invert onto a serving platter or cooling rack.