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Strawberry Cake


2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake


1 cup butter or margarine, room temperature
2 cups granulated sugar
1 package (4 serving size) strawberry gelatin
4 large eggs
2 1/3 cups all-purpose flour
2 1/2 teaspoon baking powder
4 large eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup pureed strawberries (optional)


Preheat oven to 325°F. Grease pan(s) using Pan Release.

In a large mixing bowl, beat butter, sugar, and jello until fluffy. Add 4 eggs, one at a time. Beat in well. Scrape bowl occasionally. Add alternately flour and baking powder with milk and vanilla. Add pureed strawberries.

Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.

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