Strawberry Cake with Cream Cheese Frosting
2 cups white sugar
1 (3 ounce) package 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
Preheat the oven to 350. Grease and flour baking pan, I used two 9" rounds.
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.
Bake for approx 30 minutes in a preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cake to cool in the pan over a wire rack for at least 10 minutes, before tapping out to cool completely.
For the Cream Cheese Frosting:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
(I added 5 drops of red food coloring to get pink frosting)
In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled cake. Refrigerate any leftovers.
Recipe/s adapted from: SweetPeas Kitchen (Frosting) Sharon Swift (Cake)
Photos by: Diane Baker for Canning and Cooking at Home
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