Coat a ten-inch tube pan with solid vegetable shortening then either flour or sugar. I use granulated sugar because it doesn’t leave white areas on the cake.
Preheat oven to 325 degrees.
Sift flour, salt, and baking powder together.
Cream butter, shortening, and sugar with an electric mixer until light and fluffy.For mixing, I use the whisk attachment on a KitchenAid Electric Mixer.
Add eggs, one at a time, beating well after each addition.
Add the vanilla extract to your milk. Then add the milk mixture and flour alternately, beginning and ending with flour mixture.
Pour half of the batter into the prepared tube pan. Return the bowl with the batter to the mixer stand and add the strawberry gelatin. Mix until combined, but don’t over mix. (You also fold the gelatin in by hand.) Pour strawberry batter over plain batter and smooth the top.
Bake for 1 hour 20 minutes.
The cake is done when no crumbs or dry crumbs remain on a wooden pick when inserted in the thickest part of the cake.
Cool in the pan on wire rack 20 minutes before inverting on a platter to cool completely. Make sure it’s cooled completely before covering. The cake will be good 4 or 5 days in an airtight container on the counter. After that, it will start drying out somewhat.