Strawberry Cake {From Scratch}


I am excited to share this delicious homemade Strawberry Cake with you! recent strawberries are pureed then broiled all the way down to produce the foremost delicious strawberry sauce that's then mixed into a thick cake batter. The cake is lidded with a soft buttercream topping exploit you with a tasty, dampish and velvety cake from scratch!

Hello to the foremost lovely cake there ever was. i'm on a cake kick nowadays. I wont to not be a cake person however I’ve become one. perhaps it’s as a result of I drink a lot of occasional currently and low and cake go along like peas and carrots…ya feel me?

I am therefore obsessive about this cake batter that I may virtually drink it. It’s swish, creamy and then tasty. It’s infused with recent strawberry puree and pure flavourer to provide it that delicious strawberry flavor. some dabs of pink food color are wont to provides it that baby pink color.


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 fresh strawberries to a blender or food processor and puree until smooth. Pour into a medium saucepan and place over medium-low heat. Simmer for 30 minutes, stirring often until reduced by half and thick. Cool completely. I would suggest making this the night before or several hours before so that it's completely cooled and ready for use!
  2. To make the cake, preheat oven to 325 degrees and grease and flour two 8 inch cake pans; set aside.
  3. Add the dry ingredients: flour, sugar, baking powder, and salt into your mixer bowl and mix well.
  4. With mixer on low-speed gradually add the chilled butter one piece at a time. Mix on medium-low speed until pea size crumbs form. Turn mixer off.
  5. Whisk together all the wet ingredients in a bowl; egg whites, milk,1/2 cup strawberry puree, vanilla extract and vegetable oil.
  6. Turn mixer on low-speed and add half of the wet ingredients then turn mixer to medium speed and mix for 90 seconds until thick, scrape down sides of the bowl. Add food coloring at this time if using. Turn mixer to low speed and add the rest of the wet ingredients in two additions mixing on medium speed for 20 seconds after each addition. Scrape down sides and bottom of bowl.
  7. Distribute batter evenly between the two cake pans and bake for 35-40 minutes until done. Check with a toothpick if needed. Let cool completely before frosting.
  8. To make the buttercream, add the butter and shortening to a mixer and mix well. Add sifted powdered sugar and mix until smooth. Lastly, add salt and strawberry puree and mix for 1 minute on high speed, scrape down sides of bowl. Frost cake and garnish as desired. Chill cake in a sealed container to keep fresh for up to a week.

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