- Fresh and sweet strawberry: 1cup(chopped)
- Strawberry jello: 1 packet
- Flour: 2cup
- Baking powder: 2tsp
- Salt: 1/4tsp
- Sugar: 1cup
- Egg: 3
- Butter: 1/2cup(softened)
- Oil: 1/2cup
- milk :1cup
- Vanilla essence: 2tsp
For whipped Cream Frosting:
- 300ml cold heavy cream or 2 packet whipped topping mix
- 3/4 cup cold milk
- 2 tbsp sugar
Blend the chopped strawberries in a blender until they resemble in a puree.
Preheat the oven at 180 degrees C. Grease and line one 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.
In a large bowl, cream together the butter, sugar and oil until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Add milk, strawberry puree and vanilla essence and mix well.
In another bowl, mix strawberry jello powder and all other dry ingredients and set aside. Now pour this mixture over the liquid mixer and mix until well combined.
Pour into your pan, smoothing the top. Bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan.
In your mixing bowl place the heavy cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form. (You can add some melted chocolate if you want chocolate flavor)
Or if you use powder whipped topping mix, then place 3/4 cup cold milk, 1 tsp vanilla essence with 2 packet powder in your mixing bowl. Then beat the mixture just until stiff peaks form.(5 min).
Using a sharp knife, cut the cake, horizontally, into two or three layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate.
Take whipped cream and spread on the cake. Decorate with strawberries and cream. Slice and serve cold. For best flavor, store cake in refrigerator.