Ingredients
2 1/2
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1/2
teaspoon salt
3/4
cup butter or margarine, softened
1 1/2
cups sugar
1
teaspoon vanilla
3
eggs
1
cup milk
1
box (4-serving size) Jell-O™ strawberry-flavored gelatin
1
cup boiling water
1
container (12 oz) Betty Crocker™ Whipped vanilla frosting
1
teaspoon grated lemon peel
4
cups mixed fresh berries
Fresh mint sprigs, if desired
Preparation
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and vanilla with electric mixer on high speed 3 minutes or until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture, about 1/2 cup at a time, and milk, about 1/3 cup at a time, beating until blended and scraping bowl occasionally. Pour batter into pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
Meanwhile, in small bowl, stir gelatin in boiling water 2 minutes to completely dissolve gelatin. Poke warm cake every inch with tines of meat fork or table knife. Pour strawberry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely in pan on cooling rack, about 1 hour.
In small bowl, mix frosting and lemon peel. Frost cake. Garnish with berries and mint.
