2 cups white sugar
1 (3oz) package of strawberry gelatin
1 cup butter, softened
4 eggs, room temperature
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon Lorann vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries (or you could use unsweetened and add a tablespoon of white sugar)
1. Prepare two 9? round pans (butter and flour, or parchment lined).
2. In a large bowl, cream together the butter, sugar, and dry strawberry gelatin until light and fluffy. Beat in the eggs one at a time, mixing well after each. Mix vanilla and milk together. Combine and whisk dry ingredients, adding to creamed mixture and alternating with milk/vanilla until just combined. Blend in strawberry puree. Pour into prepared pans.
3. Bake in 350 F for about 25 minutes, or until inserted cake tester comes out clean. Allow cakes to cool in pans on wire rack for 20 minutes, then inverting onto wire rack to finish cooling.