1-Getting Started: First, sift together the all-purpose flour, ½ teaspoon salt, and 2½ teaspoons baking powder in a bowl to mix them well. This step ensures your cake has the right lift and texture. Preheat your oven to 325°F (163°C) so it’s ready when you are, and prepare a 10-inch bundt pan by greasing it thoroughly with shortening and dusting it with granulated sugar to avoid any white spots on the finished cake.

2-Getting Started: Next, in a large mixing bowl, cream the ½ cup shortening and ½ cup butter together until smooth. Add the 2 cups granulated sugar and beat the mixture until it’s fluffy and light, which helps create a tender crumb. This is a key moment to build that classic pound cake base.

3-Mixing and Baking: Then, add the 5 large eggs one at a time, beating well after each to keep the batter smooth, and mix in the 1 tablespoon pure vanilla extract for extra flavor. In another bowl, whisk the 3-ounce package of strawberry-flavored gelatin into the sifted flour mixture to evenly distribute the color and taste.

4-Mixing and Baking: Now, add the flour mixture to the creamed ingredients, alternating with the 1 cup buttermilk or whole milk, starting and ending with flour. Do it in portions: first a third of the flour, then half the buttermilk, another third of flour, the rest of the buttermilk, and finally the last third of flour. Mix just until combined to avoid a tough cake.

5-Mixing and Baking: Gently pour the batter into your prepared bundt pan and smooth the top for even baking. Bake in the preheated oven for 65 to 70 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 to 15 minutes before turning it out onto a tray. For more ideas on fruit desserts, try our peach cobbler that pairs well with this cake.