Description

This vibrant strawberry cake combines the nostalgia of a classic pink dessert with the fresh, punchy flavor of real fruit purée. It is a reliable, moist, and tender layer cake that uses simple pantry staples to create a showstopping finish for any occasion.

Ingredients

3 ounces strawberry flavored gelatin
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 3/4 cups cake flour, sifted
2 1/2 teaspoons baking powder
1/2 cup strawberry purée
1 cup whole milk
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter, sugar, and dry strawberry gelatin until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition to ensure the batter is smooth.
In a separate bowl, whisk together the sifted cake flour and baking powder.
Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour, and mix until just combined.
Stir in the strawberry purée and vanilla extract until the batter is a uniform pink color.
Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Notes

To ensure the most vibrant color and flavor, choose a high-quality strawberry gelatin and ensure your purée is made from fully ripe berries. If you do not have cake flour on hand, you can create a substitute by removing two tablespoons of all-purpose flour from every cup and replacing them with two tablespoons of cornstarch. Be careful not to overmix the batter once the flour is added, as this can lead to a denser texture rather than the intended tender crumb.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American