STRAWBERRY CAKE RECIPE

I'm pleased to percentage this scrumptious homemade Strawberry Cake with you! clean strawberries are pureed then cooked right down to create the most delicious strawberry sauce that is then combined right into a thick cake batter.

The cake is topped with a fluffy buttercream frosting leaving you with a tasty, moist and velvety cake from scratch!

STRAWBERRY CAKE RECIPE

I am so obsessed with this cake batter that I may want to actually drink it. It’s clean, creamy and so tasty. It’s infused with fresh strawberry puree and natural vanilla extract to offer it that scrumptious strawberry taste. some dabs of purple meals coloring are used to present it that infant pink shade.

Let’s chat about that strawberry puree I’ve cited. this stuff is downright splendid. Any sauce tastes a lot higher while it’s cooked down. Cooked down? Why, what do you mean? I imply slowly simmering if for a long term (in this example, approximately half-hour) until it reduces down and get’s first-rate thick. while you do that, taste develops.

Ingredients

Strawberry Cake

• 2½ cups cake flour (spooned then leveled)
• 1½ cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 10 tablespoons cold unsalted butter, diced or thinly sliced
• 5 egg whites, room temperature
• ¾ cup milk (2% or whole preferred), room temperature
• ½ cup reduced strawberry puree (see below for ingredients and directions)
• 2 teaspoons pure vanilla extract
• ¼ cup vegetable oil
• Pink food coloring

Other Ingredients

• 1½ pounds strawberries, stems removed

Strawberry Buttercream Frosting

• ½ cup unsalted butter, room temperature
• 1 cup vegetable shortening
• 4 cups powdered sugar, sifted
• ½ teaspoon salt
• ½ cup reduced strawberry puree

Instructions

1. First, make the reduced strawberry puree. add clean strawberries to a blender or meals processor and puree until easy. Pour right into a medium saucepan and region over medium-low heat. Simmer for half-hour, stirring regularly until decreased by using 1/2 and thick. Cool absolutely. i might advocate making this the night time earlier than or numerous hours before in order that it is completely cooled and prepared for use!
2. To make the cake, preheat oven to 325 tiers and grease and flour two 8 inch cake pans; set apart.
3. upload the dry substances: flour, sugar, baking powder, and salt into your mixer bowl and mix properly.
4. With mixer on low-velocity progressively upload the chilled butter one piece at a time. blend on medium-low pace until pea length crumbs form. flip mixer off.
5. Whisk collectively all the wet ingredients in a bowl; egg whites, milk,half cup strawberry puree, vanilla extract and vegetable oil.
6. flip mixer on low-speed and upload half of of the wet substances then turn mixer to medium pace and blend for 90 seconds until thick, scrape down aspects of the bowl. add meals coloring right now if using. flip mixer to low pace and upload the relaxation of the moist ingredients in two additions blending on medium speed for 20 seconds after each addition. Scrape down sides and backside of bowl.
7. Distribute batter frivolously between the 2 cake pans and bake for 35-40 minutes till executed. test with a toothpick if wished. permit cool completely before frosting.
8. To make the buttercream, add the butter and shortening to a mixer and blend properly. add sifted powdered sugar and blend till smooth. 
9. Finally, upload salt and strawberry puree and mix for 1 minute on excessive speed, scrape down sides of bowl. Frost cake and garnish as preferred. 
10. Kick back cake in a sealed container to preserve fresh for as much as every week.

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