Strawberry Cake

This strawberry cake is moist and delicious! Frost cake with our special Buttercream Icing, Cream Cheese Icing, or Chocolate Mocha Buttercream Icing.

Yield

14 servings

Ingredients

1 cup butter or margarine, room temperature
2 cups granulated (white) sugar
1 (4 serving size) package strawberry gelatin
4 large eggs*
2 3/4 cups sifted cake flour
2 1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
1/2 cup puréed strawberries (optional)**

Directions

Preheat oven to 350°F (177°C). Grease two 9-inch round cake pan with Pan Release or baking spray with flour.

In a large mixing bowl, cream butter, sugar, and gelatin powder until fluffy. Add eggs, one at a time mixing well after each addition. Scrape bowl occasionally. Add alternately flour and baking powder with milk. Add vanilla and puréed strawberries. Pour the batter immediately into the prepared pans. Tap pan gently on the countertop to release large air bubbles.

Bake for 25 to 30 minutes in the preheated oven, or until a cake tester inserted into the center of the cake comes out clean. Allow cakes to cool in their pans on a wire cooling rack for 5 to 10 minutes, before removing to cool completely.

Additional Information

** For best results allow eggs to reach room temperature.

** Purée frozen strawberries in small food processor or blender to equal 1/2 cup.

See Making the Cake for tips on testing, removing the cake from pans and cooling.

See chart for baking times for other pan sizes.

Frost cake with our special Buttercream Icing, Cream Cheese Icing, or Chocolate Mocha Buttercream Icing.

Nutritional Information

Amount per serving: Calories: 393; Total Fat: 15.4 g; Cholesterol: 97 mg; Sodium: 233 mg; Total Carbs: 59.3 g; Dietary Fiber: 0.7 g; Protein: 5.4 g

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