Strawberry Jelly Cake

Step 1

Heat oven to 350 degrees. Using baking spray, grease and flour 3 (8- or 9-inch) cake pans.

Step 2

Sift the 3 cups cake flour and the baking powder into a medium bowl. Add the salt and stir to combine.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using an electric mixer, combine the butter and sugar. Beat on medium until light and fluffy, about 4 minutes.

Step 4

Add eggs, one at a time, beating until each is incorporated before adding the next. Add the vanilla extract.

Step 5

Reduce the mixer speed to low, and alternate adding the flour mixture and milk, one third at a time, until both are fully incorporated.

Step 6

Scrape down the mixer attachments, and the sides and bottom of the bowl. Beat just until the batter comes together. (Don’t overmix.) Pour the batter evenly into the cake pans.

Step 7

Bake until the cake is browned on top, and a toothpick inserted into the middle comes out clean, about 25 minutes.

Step 8

Remove from the oven and place the cake pans on a wire rack. Let the cakes cool in the pans completely, about 30 minutes, before inverting onto the rack.

Step 9

Once the cake layers are cool, add the strawberry jelly to a small bowl and microwave in 10-second intervals, just until the jelly becomes spreadable.

Step 10

To assemble, place a layer of cake on the serving dish, then spread ½ cup of jelly on top. Repeat with the remaining two layers, adding more jelly on top to drizzle down the cake. Top with fresh, sliced strawberries.