The City Magazine Since 1975

Simple Strawberry Cake

May 2021
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1/2 cup unsalted butter, softened, plus extra for buttering the pan

1 1/3 cup of sugar

2 eggs, room temperature

1 tsp. vanilla extract

1½ cups all-purpose flour, sifted  

1¾ tsp. baking powder

1 3-oz. package of strawberry Jello

1/2 cup whole milk

1½ cups strawberry preserves

Butter cream icing (recipe follows)

Freshly sliced strawberries, for garnish


For the butter cream icing:
½ cup unsalted butter, softened
1/2 cup vegetable shortening 
4 cups confectioners sugar, sifted
4 Tbs. water or milk
2 tsp. vanilla extract


Preheat an oven to 350 degrees F.

Butter two 8-inch round cake pans and set aside.

In a large bowl, cream together the butter and sugar until fluffy. Add eggs one at a time, continuing to cream until incorporated. Add vanilla extract and blend to incorporate.

In a separate bowl, sift together dry ingredients—flour, baking powder, and Jello. Add dry ingredients slowly to the cream mixture. Add in milk and strawberry preserves and mix until smooth. 

Pour into the prepared pans and bake for 20 to 30 minutes, or until a toothpick comes out dry.

Allow cakes to cool before icing and adding strawberry garnish.

For the butter cream icing:

In a large bowl, combine butter and shortening until smooth. Incorporate the confectioners sugar one cup at a time alternating adding a tablespoon of milk or water. Scrape down the sides of the bowl frequently. Add vanilla extract and stir until  incorporated.