A little sweet for me, but Hubs loved it. Pretty pink, lots of strawberry flavor. I creamed the butter, sugar and gelatin well, as directed, adding the eggs one at a time and beating well after each addition. I added the flour in thirds with the milk AND the strawberry puree, beginning and ending with the flour. This differed from the instruction to add the puree at the end.
To give the cake a little extra lift I used a full tablespoon of baking powder. Also, salt makes flavor come alive, so I added a teaspoon. The batter was so light, fluffy and voluminous I felt better using three pans rather than two and I’m glad I did. I filled the cake with my own strawberry buttercream: 2 c. powdered sugar, 1/2 c. butter, approximately 2 T. of sweetened strawberry puree and a dribble of strawberry extract.
It was awesome good and complemented the cake perfectly. I frosted the cake with “Sturdy Whipped Cream Frosting,” also from this site, which Hubs and I both agree was a major disappointment and, in our opinion, ruined what otherwise would have been a perfect cake.
The strawberry buttercream I made for the filling would have been perfect to frost the cake as well and in hindsight I wish I would have done that. This cake is fluffy, moist and flavorful – pretty too! If I have any criticism at all, it would be that using the gelatin kind of turned me off. I would much rather find a true “Strawberry Cake from SCRATCH” that didn’t use it.
To Make this Recipe You’Il Need the following ingredients:
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