Strawberry Cake

I have always liked the thought of strawberry cake but every time I make one, I cringe when I finally taste it because it tastes nothing like strawberries and usually leaves a weird after-taste. I am talking about a boxed strawberry cake. I am always so disappointed whenever I make one (which is usually twice a year for both my girls birthdays because they always want a pink cake). So when Allison's birthday rolled around again the hunt began for an actual edible strawberry cake recipe. I liked the ingredients in this recipe but I have one complaint -- it was a little crumbly. If you plan on freezing it than it shouldn't be a problem. I froze mine and they worked great. This was simple to make and tasted great. I only have a picture of the whole cake...not the inside but take my word for it...under that awesome white frosting is three layers of strawberry deliciousness.

2 cups white sugar

1 (3 oz.) package strawberry jell-o

1 cup butter, softened

4 eggs, room temperature

2 3/4 cup sifted cake flour

2 1/2 tsp. baking powder

1 cup whole milk

1 tbsp. vanilla extract

1/2 cup strawberry puree made from strawberries (frozen or fresh)

Preheat oven to 350 degrees. Grease and flour bottom of 2 or 3 nine inch round pans. ( I used round parchment paper and 3 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 addition. Combine the flour and baking powder. Stir the flour mixture and milk into batter, alternating between them. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.

Bake for about 20-30 minutes (depending on if you use 2 or 3 pans) or until a toothpick inserted into 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.

Serve with every one's favorite frosting. (Everyone who I have made it for anyway.) :)

1 8 oz. cream cheese (works better with cold cream cheese)

1 cup powdered sugar

1 tsp. vanilla

Mix until no lumps remain in cream cheese

Slowly add in 2 cups whipping cream, scrapping sides of bowl, and mix on high for another 5-10 minutes until thickened. Frost and enjoy!