Serves: 14

        • 2 cups white sugar
        • 1 (85g) packet strawberry jelly crystals
        • 250g butter, softened
        • 4 eggs (room temperature)
        • 2 ¾ cups sifted cake flour
        • 2 ½ teaspoons baking powder
        • 1 cup whole milk, room temperature
        • 1 tablespoon vanilla essence
        • ½ cup strawberry puree


Preparation: 10min > Cook: 30min > Ready in: 40min

         1. Preheat the oven to 180 degrees C. Grease and flour two 23cm round cake tins.
         2. In a large bowl, cream together the butter, sugar and strawberry jelly crystals until light and
             fluffy.
         3. Beat in eggs one at a time, mixing well after each. Combine the flour and baking
             powder; stir into the batter alternately with the milk.
         4. Blend in vanilla and strawberry puree.
         5. Divide the batter evenly between the prepared tins.
         6. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the
             centre of the cake comes out clean.
         7. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out
             to cool completely.