Classic Strawberry Cake
A tender, fruity crowd-pleaser that feels light enough for afternoon tea and special enough for birthdays, featuring bright strawberry flavor and a soft crumb.
Ingredients
Dry Ingredients
- 2 cups white sugar
- 2.75 cups sifted cake flour
- 2.5 teaspoons baking powder
- 1 package strawberry flavored Jell-O (3 ounces, dry)
Wet Ingredients
- 1 cup butter (softened) Bring to room temperature
- 4 large eggs (at room temperature)
- 1 cup whole milk (room temperature)
- 0.5 cup strawberry puree
- 1 tablespoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F and grease two 8- or 9-inch round cake pans; line the bottoms with parchment if desired.
- Whisk together sifted cake flour, baking powder, and dry strawberry Jell-O in a bowl; set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating briefly after each, then mix in vanilla extract and strawberry puree.
- Alternate adding the dry mixture and whole milk in three additions, beginning and ending with dry ingredients; mix until just combined.
- Divide batter evenly between pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a rack to cool completely.
Notes
Bring eggs and milk to room temperature for an even, tender crumb. Measure flour by spooning into the cup and leveling to avoid a dense cake. Do not overmix once you add the flour to keep the texture light. Cool cakes fully before frosting to prevent melting. Store wrapped at room temperature up to 2 days or refrigerate up to 4 days.