Nothing says love like strawberry cake. I am always amazed at how difficult it is to find bakery that will make a strawberry cake, and around Valentine's Day...shouldn't it be a staple for all bakeries? Maybe there are days when I don't want the everyday chocolate or vanilla. Plus, any cake that has real fruit in it is always moist and ultra delicious. Well, since no one will make me a strawberry cake, I will just make one for myself using this recipe. Maybe I'll even be a little-miss-fancy-pants and make one with banana cake so I can create the yummy taste of my favorite strawberry-banana smoothie or maybe Neapolitan is calling to me. Hmm...so many ideas. :)
Strawberry Cake
Serves 14
Ingredients
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs, room temperature
2 3/4 cups cake flour, sifted
2 1/2 tsp baking powder
1 cup whole milk, room temperature
1 tbsp vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
Directions
Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes before tapping out to cool completely. Lastly, frost the cake with your favorite icing.
Photo courtesy of Country Living
Recipe courtesy of GothicGirl
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