Ingredients:
For the Cake:
1/2 of a 3 oz pack of strawberry jello
1 and 3/4 sticks of unsalted butter
3 eggs
1 cup plus 2 tablespoons granulated sugar
1 and 1/2 teaspoons vanilla extract
1 and 2/3 cups flour
5 Tablespoons whole milk
1 teaspoon baking powder
For the Cream Cheese Frosting
1 stick unsalted butter
3/4 cup powdered sugar
14 oz cream cheese
1 teaspoon vanilla extract
For the Shortcake Crumb topping:
2/3 cup freeze dried strawberries
1 and 1/2 cup crushed shortbread cookies, golden oreos, nilla wafers or butter cookies
Step 1: Preheat the oven to 350F, then grease 3 cake pans. In a large bowl, combine softened butter and sugar, mixing until uniform. Now add the egg yolks. Whip the egg whites separately.
Step 2: In a different bowl, combine flour, baking powder and salt. Add the dry ingredients to the wet ingredients in two batches, scraping down the side of the bowl after each addition. Now add milk and vanilla (add 3 more Tablespoons milk if the mixture looks like cookie dough). Fold in the egg whites gently.
Step 3: Take about 1/3 of the batter and put it in a separate bowl. Then add the Jello powder, whisking until the batter is pink and there are no clumps.
Step 4: Pour 2 cake pans full of the vanilla batter and 1 pan with strawberry batter. Bake for about 20 minutes, until a skewer comes out clean. Let the cakes cool for at least 30 minutes.
Step 5: Make the frosting by combining all ingredients and whipping together (make sure your cream cheese and butter are really soft). To make the pink frosting for decorating, reserve about 1/4 of the frosting to add 2 teaspoons of Jello powder in.
Step 6: Crush freeze dried strawberries and cookies into big crumbs. Sandwich each layer of cake with frosting, frost the outside of the cake, then add a layer of the crushed strawberries and cookies on top. Put in the fridge for at least 45 minutes.
Find the pdf recipe card that my sweet friend Stephanie made below!
Comments