Preparation time is 5minutes
Cook time is 35minutes
Total time is 40minutes
Serve is for 12 people
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Difficulty level: 4 out of 4
13 Ingredients
Number of servings
12
- 2teaspoons baking powder
- 3 cup all-purpose flour
- 1/2 cup shortening
- 1/2 cup whole milk
- 3 cup granulated sugar
- 1 cup unsalted butter
- 2teaspoons vanilla extract
- 12 medium strawberries, hulled
- 1-2 drop natural food coloring, optional
- whipped cream
- 1/2 cup buttermilk
- 5 large eggs
- 1/4teaspoons salt
Method
Step 1 of 7
Preheat the oven to 350°F. Prepare two 9-inch round cake pans with nonstick baking spray or butter.
Step 2 of 7
Blend the strawberries until puréed, about 3 minutes. This should result in 3/4 cup strawberry purée. Set aside.
Step 3 of 7
Cream together the butter and shortening until light and fluffy. Slowly add the sugar, one cup at a time. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
Step 4 of 7
Sift together the flour, baking powder, and salt in a medium bowl. Pour milks, vanilla, and the strawberry purée into a measuring cup and whisk together with a fork.
Step 5 of 7
Gently stir all ingredients until well combined, making sure to have all ingredients well mixed.
Step 6 of 7
Evenly distribute the batter between the cake pans and place the pans into the preheated oven. Bake for 30 to 40 minutes, or until the cake releases from the edges of the pan and springs back to a light touch. Remove the pans from the oven and allow to cool for about 10 minutes. Turn the cakes out onto wire racks and let them cool completely.
Step 7 of 7
Frost the cake with whipped cream and fresh strawberries.
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