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Best Strawberry Cake from Scratch
Prep
15 mins
Cook
25 mins
Servings
14
Difficulty
Medium
There's something magical about homemade strawberry cake, and I'm thrilled to share my favorite version with you. This recipe has become my go to for celebrations because it comes together so quickly, ready in just 40 minutes from start to finish. The secret is using strawberry Jell O and fresh strawberry puree, which infuses every bite with authentic fruit flavor without any fuss. Plus, strawberries are packed with vitamin C and antioxidants, so you can feel good about serving this to your family. The best part? It's incredibly budget friendly and uses simple pantry staples you probably already have on hand. Trust me, once you make this cake, it'll become your favorite too.
Ella x
Ingredients
- 22 cups white sugar
- 11 cup butter, softened
- 11 (3 ounce) package strawberry flavored jell-o®
- 44 large eggs (room temperature)
- 22 ¾ cups sifted cake flour
- 22 ½ teaspoons baking powder
- 11 cup whole milk, room temperature
- ½ cup strawberry puree made from frozen sweetened strawberries½ cup strawberry puree made from frozen sweetened strawberries
- 11 tablespoon vanilla extract
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- 2
Beat sugar, butter, and dry strawberry gelatin together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.
- 3
Combine flour and baking powder in a large bowl; stir into butter mixture alternately with milk. Blend in strawberry puree and vanilla. Divide batter evenly between the prepared pans.
- 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool cakes on a wire rack for 10 minutes; run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack to cool completely.
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