Preheat and prepare

• Start by preheating your oven to 350°F. Position your oven rack in the center and spray your 13″x9″ baking dish with nonstick cooking spray. This ensures your cake won’t stick!

Cream the butter, sugar, and jello

• In a large bowl, beat the softened butter, sugar, and strawberry jello together until light and fluffy. This should take about 2-3 minutes—don’t rush it! The fluffier the mixture, the softer the cake.

Add eggs and vanilla

• Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The batter will turn a bright, beautiful pink.

Mix the dry ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution so you don’t get a pocket of baking soda in one bite (trust me, it’s not pleasant).

Combine the wet and dry ingredients

• Add half of the flour mixture to the butter mixture and mix until just combined. Pour in the buttermilk and mix again. Finally, add the remaining flour mixture and stir until smooth.

Add the fresh strawberry puree

• Stir in ½ cup of strawberry puree, making sure it’s fully incorporated. This step adds real fruitiness and keeps the cake ultra moist.

Bake to perfection

• Pour the batter into your prepared baking dish and smooth out the top. Bake for 38-42 minutes. Start checking at 38 minutes by inserting a toothpick in the center—if it comes out clean, your cake is done. Let it cool completely before frosting.