Playing around with strawberries and came up with this. It came out moist and loaded with strawberries while they are in season. Enjoy
Cook time: 1 Hr 20 Min Prep time: 30 Min Serves: 8 or more
MAKE FIRST SET ASIDE
1/4 c strawberries pureed and strained
2 1/2 stick butter, softened
2 1/2 c sugar
1 4 oz. pkg. strawberry jello
5 ex. lg. eggs
1 tsp vanilla extract
1 1/2 tsp strawberry extract
1 1/2 tsp baking powder
4 1/2 c flour
1/2 tsp salt
1 1/4 c milk
1/4 c pureed strawberry, strained
1 1/2 c chopped strawberries (a little more if you like)
1 can pillsbury cream cheese frosting
1 1/2 pkg.(4oz) strawberry jello
1 tsp strawberry extract
1. Preheat oven to 325. Grease and flour a 10″ tube pan. Beat butter until creamy; add sugar beat until smooth. Add eggs, one at a time. Stir in vanilla and strawberry extracts. Combine flour, baking powder and salt; add to butter mixture alternately with milk beginning and ending with flour mix. Add strawberry jello, strawberry puree, beat lightly until combined. Gently stir in chopped strawberries. Pour into prepared tube pan.
2. Bake 325,1hr. 20 min. check may need another 10 minutes depending on your oven. Let sit in pan 20 minutes before removing from pan. Cool completely before glazing.
3. Glaze: Pour cream cheese frosting in microwavable bowl, microwave 1 minute, stir in extract and jello and glaze over your cake. I added strawberry halves you don’t have too. I also think a little shredded coconut mixed through the cake would be nice if you like.
Last Step: Don’t forget to share!