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Sift flour, salt, and baking powder together.
Preheat oven to 325 degrees. Prepare a 10-inch bundt pan by rubbing it with solid vegetable shortening then sugar or flour. (I use sugar so there are no white spots on the cake from flour.)
In the bowl of a stand mixer, cream together the shortening and butter. Add sugar and mix until fluffy.
Next mix eggs in one at a time until yellow mixes in the batter. Add vanilla and mix in the batter.
Add strawberry gelatin to the flour mixture. Whisk to combine.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. (⅓ flour mixture, ½ buttermilk, ⅓ flour, ½ buttermilk, ⅓ flour)
Pour batter into a bundt pan and smooth top.
Bake in 325-degree oven 65 to 70 minutes.
Allow cake to cool for 10 - 15 minutes then carefully turn out on a serving tray.