Ingredients for the Cake
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
Ingredients for glaze
1- 1/2 cups powdered sugar
Juice from two lemons
2 drops yellow food color
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)
Mix powdered sugar, juice from 2 lemons and food color. Whisk together completely. Microwave 10 seconds. Drizzle over cake. Garnish with fresh strawberries.