Ingredients
1 cup slightly softened unsalted butter, room temperature (226 g)
¼ cup crisco shortening (42 g)
1 ½ cup granulated sugar (352 g)
2 large eggs, room temperature (100 g)
1 teaspoon vanilla extract (2 g)
1 teaspoon LorAnn Strawberry Bakery Emulsion (6 g)
4 cups of flour (500 g)
1/3 cup of dutch processed cocoa powder (40 g)
1/3 cup of dehydrated strawberry powder (40 g)
1 teaspoon salt (5 g)
¾ teaspoon baking powder (4 g)
