 | | Directions |
- Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the butter, sugar, and gelatin; cream together until light and fluffy. This may take two or three minutes of mixing time.
- Add the eggs to the creamed mixture and blend well.
- Combine the flour and baking powder in a separate bowl. Combine the milk and whipping cream together, separate from the flour mixture.
- Alternately, add the flour mixture and milk mixture to the creamed mixture and stir in by hand.
- Puree fresh strawberries in a blender; add sugar to taste.
- Add the vanilla and strawberry puree; beat with the mixer just until blended in.
- Pour into the prepared cake pans, dividing evenly between the two.
- Bake in preheated oven for 25 to 30 minutes or until a toothpick poked in the middle comes out clean.
- Allow cakes to cool on a rack for 10 minutes in the pan. Then remove them and allow them to cool completely.
- Frost with your favorite white frosting recipe.
- Note: If you do not have cake flour you can substitute it with all-purpose flour and cornstarch. Add 2 tbsp. of cornstarch to a 1 cup measuring cup and the fill with all-purpose flour to make 1 cup of cake flour. Add 1 tbsp. of cornstarch to a 1/2 cup measuring cup and fill with all-purpose flour to make 1/2 cake flour. For 1/4 cup add 1/2 tbsp. of cornstarch and fill with flour.
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Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 12
|  | | Ingredients | | - | | 1 cup butter , softened |
| - | | 2 cups sugar |
| - | | 1 package strawberry gelatin - 3 oz. pkg. |
| - | | 4 eggs |
| - | | 2 3/4 cups cake flour |
| - | | 2 1/2 teaspoons baking powder |
| - | | 3/4 cup milk |
| - | | 1/4 cup whipping cream |
| - | | 1 tablespoon vanilla |
| - | | 1/2 cup fresh strawberry puree |
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