• Preheat oven to 350 degrees.
• Cream together shortening and sugar. Add in the egg and vanilla, beating until light and fluffy. Combine the flour, baking powder, and salt in a separate bowl. Take turns adding the dry mixture and milk into the creamy mixture. Stir in the thawed frozen blended strawberries.
• Bake for 30 to 40 minutes in preheated oven or until a toothpick comes out clean. You need to watch your cake. Every oven is different and will cook at various speeds. This particular cake came out a little darker than I would have liked but I think the strawberries that I added might have something to do with that.
• Cool completely.

Finishing Directions

• Once the cake is cooled completely put it into a container that is lined in aluminium foil.
• Take a dowel or a sturdy skewer and poke holes all over your cake. I actually have a cooking dowel and I used that. So the holes in my cake might look larger than in your cake. I then went though and poked a few smaller holes with a large serving fork. I liked the end result.

• Mix a packet of strawberry Jello with 1 cup boiling water until dissolved.
• Once the powder is dissolved add 1/2 cup cold water and mix.
• Pour all of the mixture slowly and evenly over the cake. It might not look like it is getting in the holes, but it is. Next place the cake into the refrigerator for an hour or longer. Mine set in about 2 hours.

• Frost the cake. Oh wait! Don’t use frosting. Whip up a little whipping cream and frost it with that! It is light and airy and delicious. I think that this cake would be strange with regular frosting, frosting is too think and dense.
• As a rule at my house everything is thrown out in 2-3 days if not consumed.