Step 1: Prepare Oven and Pan

Preheat your oven to 325°F (about 163°C). Grease a 10-inch bundt pan or tube pan with solid shortening (or cake release). Sprinkle with sugar to coat the inside — this gives a beautiful crust without white flour marks.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together the all-purpose flour, salt, and baking powder. Set aside.

Step 3: Cream Shortening, Butter, and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, add the ½ cup Crisco shortening and ½ cup butter. Beat on medium until well-creamed. Add the 2 cups granulated sugar and continue beating until light, fluffy, and pale in color.

Step 4: Add Eggs and Vanilla

With the mixer running on low, add the eggs one at a time, mixing well after each addition so the batter stays smooth and incorporates evenly. Once all eggs are added, mix in the 1 tablespoon vanilla extract.

Step 5: Add Strawberry Gelatin to Dry Mix

Sprinkle the 3-ounce package of strawberry flavored gelatin into the dry mixture from Step 2, then whisk briefly to combine evenly.

Step 6: Alternate Dry Ingredients and Buttermilk

Add the flour mixture and 1 cup buttermilk to the creamed batter alternately, beginning and ending with the flour mixture. Mix in thirds: flour, buttermilk, flour, buttermilk, then the final flour. Mix until just combined after each addition — do not overmix.

Step 7: Pour Batter Into Pan

Pour the fully mixed cake batter into the prepared bundt or tube pan. Smooth the top with a spatula to evenly distribute the batter.

Step 8: Bake the Cake

Place the cake in the preheated oven and bake for 65–70 minutes. The cake is done when a toothpick or cake thermometer inserted into the center comes out clean or with a few moist crumbs, but not raw batter.

Step 9: Cool and Remove from Pan

Remove the cake from the oven and let it cool in the pan for about 10–15 minutes. Then carefully invert the cake onto a cooling rack or serving plate. Allow it to cool completely before slicing.