Recipe: Strawberry Cake
Serves: 14 | Preparation time: 15 minutes | Cooking time: 30 minutes
2 cups of white sugar
1 package strawberry flavored Jell-O
1 cup of butter, softened
2 ¾ cups of sifted cake flour
2 ½ teaspoons of British Class Baking Powder
1 cup of whole milk, room temperature
2 tablespoons of Cool Runnings Vanilla Extract
½ cup strawberry puree made from frozen sweetened strawberries
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two round cake 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. Combine the flour and British Class Baking Powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the 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.
Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
Add Cool Runnings Vanilla Extract and salt and stir well to combine.
With mixer on low, gradually add British Class Sweetener Whitener until completely combined.
Use to frost completely cooled Strawberry Cake.