For Mother’s Day this year I was craving strawberry.  We normally go strawberry picking, but a cold spring with constant rain has prevented that.  This cake is delicious and a dessert kids will enjoy helping with.

Ingredients:

Cake-

2 sticks unsalted butter at room temperature

2 cups sugar

3 large eggs

1 ¼ cups buttermilk well shaken

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 3 ounce box strawberry gelatin

Strawberry Topping-

2 pounds strawberries diced

3 packets truvia/monk fruit or 3 tablespoons sugar

Whipped Cream Topping-

2 cups heavy cream

1 tablespoon sugar

2 teaspoons vanilla extract

Directions:

Cake-

1. Preheat oven to 350 degrees and spray a 9×13 baking dish with baking spray.
2. Beat the sugar and butter in a stand mixer at medium speed until light and fluffy at least 5 minutes, scraping down the sides as needed. 
3. Add the eggs one at a time.
4. Whisk the flour, baking soda, baking powder, and salt in a medium bowl.
5. Whisk the buttermilk and vanilla extract.
6. Alternate adding the flour and buttermilk mixtures in thirds on a low speed.
7. Spread batter out in an even layer in the cake pan.
8. Bake 30-35 minutes until a toothpick inserted in the center comes out clean.
9. Let cool on a wire rack for at least 30 minutes. Then poke holes in the cake using a spatula, icing tip, etc..
10. Then pour 1 cup water over gelatin mixture and mix for at least 2 minutes until powder dissolves.  Add ½ cup cold water and mix. Pour strawberry mixture over the cake.
11. Refrigerate cake for 2 hours. Place mixing bowl in the fridge to cool.
12. While cake is setting in the fridge add diced strawberries and sugar to a bowl.  Stir together and store in the refrigerator.
13.   Add heavy cream, vanilla extract, and sugar to the cooled bowl.  Whisk until fluffy. Spread over the cake.
14. Top cake with sweetened strawberries.
15. Enjoy!