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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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No gelatin added Ingredients:
1/2 pint strawberry (about 7 large or enough to fill a glass 2 cup measurer) |
1 cup 2% low-fat milk |
1/2 cup buttermilk |
3 cups all-purpose flour |
1/4 teaspoon salt |
1 teaspoon baking soda |
1 tablespoon baking powder |
1/2 cup unsalted butter |
2 cups sugar |
1/2 cup vegetable oil |
4 eggs |
2 tablespoons vanilla extract |
Directions:
1. Preheat the oven to 350 degrees.
2. Place flour, salt, baking soda, and baking powder into a sifter and sift into a bowl.
3. In a blender or food processor, puree strawberries and milks.
4. In a separate mixing bowl, cream butter.
5. While the butter is mixing, add sugar until combined.
6. Add oil.
7. Slowly add each egg to butter mixture on low speed.
8. Slowly add in a 1/4 the flour mix - keep the mixer going then add a 1/4 the strawberry-milk. Keep mixing, then add another 1/4 of each again at different times, keep mixing and keep repeating until you have used up both the flour mix and strawberry-milk (start with flour, and end with flour).
9. Add vanilla extract until combined.
10. Evenly distribute the cake batter into baking pans. (I used oval pans 7-3/4 x 5-5/8 , 9 x 6-1/2 , and 10-3/4 x 7-7/8 ).
11. Once the oven has been preheat, bake the cakes for 40 minutes or until done.
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