Strawberry Cake
This moist and fluffy Strawberry Cake is made with Jello, buttermilk, and real strawberries for bold berry flavor and a beautiful pink hue.
Servings: 12 servings
Equipment
Ingredients
For the Cake:
- 2 ¾ cups sifted cake flour sift before measuring
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups granulated sugar
- 1 cup butter room temperature
- 1 package strawberry flavored Jell-O 3 oz
- 4 large eggs room temperature
- 1 cup buttermilk room temperature
- ½ cup strawberry purée see note below
- 1 tablespoon vanilla extract
For the Frosting:
- 1 cup unsalted butter room temperature
- 6 cups powdered sugar
- 1 cup finely chopped strawberries
- 6 oz fresh strawberries for garnish
- red food coloring optional
- milk as needed
Instructions
- Prep the Pans: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Mix the Dry Ingredients: Sift cake flour, then measure out 2 ¾ cups. Add baking powder and baking soda, then sift again into a bowl.
- Cream the Base: In a large bowl, beat sugar, butter, and dry Jello until light and fluffy (about 2 minutes). Add eggs one at a time, beating well and scraping down the bowl after each.
- Combine the Batter: Alternate adding the flour mixture and buttermilk to the butter mixture, mixing gently. Stir in the strawberry purée and vanilla until combined.
- Bake: Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the Frosting: Beat butter until fluffy. Add powdered sugar one cup at a time, beating until smooth. Stir in chopped strawberries. Adjust texture with more sugar (if too runny) or a splash of milk (if too thick). Add food coloring if desired.
- Assemble the Cake: Spread frosting on the first cake layer. Add the second layer and frost the top and sides. Garnish with sliced fresh strawberries.
- Chill & Serve: Refrigerate the cake for at least 1 hour before slicing.
Notes
- Make sure to use sifted cake flour for accurate measuring.
- Let the cakes cool completely before frosting.
- Garnish just before serving to keep the strawberries fresh.
- This cake keeps well in the fridge for up to 4 days. Store covered.
Strawberry Purée
To make the strawberry purée for your cake, here’s a super simple method:What You’ll Need
- About 1 cup of fresh or thawed frozen sweetened strawberries
- A blender or food processor
Steps
- Wash and hull the strawberries if using fresh.
- Place the strawberries in a blender or food processor.
- Blend until smooth.
- Measure out ½ cup of the purée.
- If using frozen sweetened strawberries, let them thaw first and then purée. You don’t need to add sugar since the cake already includes plenty.
- If you want a smoother purée with no seeds, you can strain it through a fine mesh sieve, but it’s not required for this recipe.
Nutrition
Serving: 1slice | Calories: 815kcal | Carbohydrates: 124g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 320mg | Potassium: 147mg | Fiber: 1g | Sugar: 101g | Vitamin A: 1073IU | Vitamin C: 21mg | Calcium: 92mg | Iron: 1mg
