2 cups white sugar
1 – 3 oz – package strawberry flavored gelatin
1 cup butter, softened
4 eggs, room temperature
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch 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 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.

Notes:
In the States, one could always find strawberry cake mix. Not in Canada. Or at least not where we are. So when our daughter asked for a just that flavor for her birthday cake, I turned to AllRecipes for help. I chose the recipe above because it was from scratch. Most of the others depended on a white cake mix with additions. And it was a great cake! So pink too!!

One small change I made was to substitute my homemade strawberry jam for the frozen strawberry puree. For me, a much cheaper option with exactly the same results.

Oh, and I baked it in one 9 X 13 pan which made the cake thicker than it probably should have been. But it did take much longer to bake than the recipe says. Almost double the time actually. Thankfully, it didn’t burn at all, but I did take the precaution of covering it with aluminum foil towards the end.

Last but not least, we cut this cake to the shape of a butterfly and had a blast decorating it. Big hint though – buy an extra two tubs of icing for all those corners and sides!

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