Ingredients :
For Cake:
- 1 2 cups sugar
- 3-1/4 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 12 tbsps butter softened
- 1-1/2 cup milk room temp
- 1 tbsp vanilla
- 4 large eggs
- 1 8oz package strawberry gelatin
- 1 cup puréed strawberries (measure strawberries before you purée them)
- Zest from one lemon
- I added 2 drops magenta coloring
For Glaze:
- 1- 1/2 cups powdered sugar
- Juice from two lemons
- 2 drops yellow food color
Directions:
- Preheat oven 350
- Grease cake pan of your choice
- (I used the Heritage pan)
- In mixing bowl whisk together sugar, flour, gelatin, baking powder and salt.
- Add butter and beat with mixer on low speed until mixture looks sandy.
- Combine the milk and vanilla and add all at once. Mix at low speed for 30 sec. then increase speed to medium and beat for 30 sec.
- Scrape the bottom and sides of the mixing bowl. With mixer running at low speed add 1 egg at a time mixing 30 sec. after each egg.
- Scrape bowl and beat at medium high speed for 30 sec.
- Fold in strawberry purée and zest of one lemon.
- Transfer batter to pan of choice.
- Bake 35-40 minutes or until toothpick inserted into cake comes out clean. Remove from oven allow to cool for 5 minutes. Turn onto wire rack and allow to cool completely. (Don’t remove pan until completely cool)
Glaze
Mix powdered sugar, juice from 2 lemons and food color. Whisk together completely. Microwave 10 seconds. Drizzle over cake. Garnish with fresh strawberries.
