Recipes Food

From Scratch Strawberry Cake Recipe

Ingredients 

*FOR THE STRAWBERRY PUREE:

  • 3 cups strawberries pureed*

FOR THE CAKE:

  • 2 1/2 cups cake flour (300 grams)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter (softened)
  • 1 1/2 cups granulated sugar (320 grams)
  • 1/2 cup milk 2%
  • 3 tablespoons canola oil
  • 1 teaspoon strawberry extract
  • 1 teaspoon vanilla extract
  • 1/2 cup reduced strawberry puree
  • 5 large egg whites

FOR THE BUTTERCREAM:

  • 1 1/2 cups butter (at room temperature)
  • 1/2 teaspoon salt
  • 5 1/4 cups powdered sugar
  • 2 teaspoons vanilla
  • 1 cup reduced strawberry puree

Instructions 

*FOR THE STRAWBERRY PUREE:

  • Clean and remove the stems on about 1 quart of strawberries. Cut them in half and place them in a food processor to blend them into a puree. You should end up with about 3 cups of strawberry puree.
  • Place the strawberry puree in a small saucepan. Cook over medium-low heat, stirring often to prevent burning, until the strawberries have reduced to 1 ½ cups of puree. I’ve found this to take about 30-45 minutes.
  • Allow the reduced strawberry puree to cool completely. (I often make this a day in advance so it has plenty of time to cool.)

FOR THE CAKE:

  • Preheat the oven to 350 degrees.
  • Sift together the cake flour, baking powder, soda and salt into a medium size bowl. Set aside.
  • In the bowl of stand mixer, cream together the softened butter and sugar.
  • Add the milk, oil and extracts. Beat on medium speed for 2 minutes.
  • Add the reduced strawberry puree and egg whites. Beat for an additional 2 minutes.
  • Add the flour mixture and stir until well combined, but be careful not to overmix. Scrape the sides of the bowl as needed. 
  • Grease and flour two 9″ round cake pans. Divide the batter between the cake pans.
  • Bake at 350 degrees for 25 minutes, or until the cake springs back when you touch the center of it. Allow the cakes to sit for 5 minutes, then remove them from the pans to a wire rack to cool completely.

FOR THE BUTTERCREAM:

  • In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2-3 minutes until it is almost white in color. Add in the salt, powdered sugar, vanilla extract. Mix on low speed until blended. Add in the reduced strawberry puree, ¼ a cup until the frosting is the consistency you’d like. Add a drop or two of red food coloring if you’d like the cake to be a little pinker. Beat on low speed again for 1-2 minutes.

ASSEMBLE THE CAKE:

  • Frost the top of one of the round cakes, then place the second cake on top of that.
  • Frost the entire outside of the cake with the strawberry frosting, making it as smooth as possible.
  • Decorate the top with cut or whole strawberries, if desired.
  • Cover and refrigerate until serving.

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