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Best Strawberry Cake from Scratch

This strawberry cake is easy to make from scratch with strawberry puree and strawberry gelatin. This recipe is worth its weight in gold to me as a caterer. I made this cake for a child's birthday party and it was a major hit! Frost with cream cheese frosting or chocolate ganache for a special treat.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course lunch/dinner, Snack
Cuisine American
Servings 14 people
Calories 5365.7 kcal

Equipment

  • 1 Electric Mixer Stand mixer or high-powered hand mixer recommended for creaming.
  • 2 9-inch Round Cake Pans Ensure they are well-greased and floured for easy release.
  • 2 Large Mixing Bowls One for wet ingredients, one for dry, and a main bowl for combining.
  • 1 Fine-mesh sieve or sifter Essential for sifting cake flour and baking powder.
  • 1 Wire Cooling Rack For proper air circulation to cool cakes completely.

Ingredients
  

Main

  • 2 cups white sugar
  • 1 cup butter softened
  • 1 3 ounce package strawberry flavored Jell-O®
  • 4 large eggs at room temperature
  • 2 ¾ cups sifted cake flour
  • 2 ½ teaspoons baking powder
  • 1 cup whole milk room temperature
  • ½ cup strawberry puree
  • 1 tablespoon vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  • Beat sugar, butter, and dry strawberry gelatin together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Dotdash Meredith Food Studios
  • Combine flour and baking powder in a large bowl; stir into butter mixture alternately with milk. Dotdash Meredith Food Studios
  • Blend in strawberry puree and vanilla. Dotdash Meredith Food Studios
  • Divide batter evenly between the prepared pans. Dotdash Meredith Food Studios
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool cakes on a wire rack for 10 minutes; run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack to cool completely. Dotdash Meredith Food Studios
  • Enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

For a tender crumb, ensure all dairy and eggs are at room temperature for optimal emulsification. Sifting cake flour with baking powder is crucial for aeration and a lighter cake texture. For a more vibrant strawberry flavor, consider making your puree from fresh, ripe strawberries, reducing it slightly to concentrate the essence. Avoid overmixing the batter once flour is added; mix only until just combined to prevent gluten development and tough cakes. Meticulously grease and flour your cake pans, or use parchment, for easy release. This cake pairs beautifully with a classic cream cheese frosting or a delicate white chocolate ganache to enhance its fruitiness.