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.
The couple behind Daddy’s Girls Bakery weighs in on running a family business, opening a brick-and-mortar bakeshop, and their craveworthy Charleston chewies
