Strawberry Cake & Frosting
Jan 28, 2014 04:51PM
Photo courtesy of Jillian Lemons
- 2 cups white sugar
- 1 (3oz pkg) strawberry flavored Jell-O®
- 1 cup butter, softened
- 4 eggs (room temperature)
- 2 3/4 cups sifted cake flour
- 2 1/2 teaspoons baking powder
- 1 cup whole milk, room temperature
- 1 tablespoon vanilla extract
- 1/2 cup strawberry puree made from frozen sweetened strawberries
DirectionsPreheat the oven to 350 degrees. Grease and flour two 9 inch round cake pans. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Real Strawberry FrostingIngredients
- 1 cup fresh strawberries
- 1 cup butter
- 1 cup confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioners' sugar, sifted, divided
Place strawberries in a blender; puree until smooth.Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely. Beat butter with an electric mixer in a bowl until light and fluffy. Beat 1 cup confectioners' sugar into butter until just blended. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended. Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times. Beat last 1/2 cup confectioners' sugar into mixture until just blended.
For more intense strawberry flavor, reduce strawberry puree longer until desired intensity is reached.