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Strawberry Cake
Created by paullois, Tuesday, 20 June 2017
none
Ingredients
At a glance
Cooking Method
Bake
Course/Dish
Tortes / Cakes / Gateau’s
Butter Creams / Frostings / Glaze’s
Makes
15
  • For the cake:
  • 2 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup milk
  • 1 teaspoon strawberry extract
  • 1 teaspoon vanilla
  • 1/2 cup reduced strawberry purée
  • 4 large egg whites
  • For the buttercream frosting:
  • 1 1/2 cups butter, room temperature
  • 1/2 teaspoon salt
  • 5 1/4 cups powdered sugar
  • 2 teaspoons vanilla
  • 1 cup reduced strawberry purée
Methods/steps
  1. For the strawberry purée, clean and remove stems on about 1 quart strawberries. Cut them in half and place them in a food processor to blend them into purée. You should end up with about 3 cups of strawberry purée.
  2. Place the strawberry purée in a small sauce pan.
  3. Cook over medium-low heat, stirring often to prevent burning, until the strawberries have reduced to 1 1\2 cups of purée, about 30-45 minutes.
  4. Allow the reduced strawberry purée to cool completely. (Can be made the day before.)
  5. For the cake:
  6. Preheat the oven to 350 degrees.
  7. Sift together the cake flour, sugar, baking powder and salt into the bowl of a stand mixer.
  8. Add the softened butter, milk and extracts. Mix well. Beat on medium for 1-2 minutes.
  9. Add the reduced strawberry purée and egg whites. Beat for an additional 1-2 minutes.
  10. Grease and flour two 9" cake pans or a 9x13. Put batter in pans.
  11. Bake at 350 degrees for 25 minutes, or until the cake springs back when you touch it in the center.
  12. Allow the cake to sit for 5 minutes, then remove them from the pans to a wire rack to cool.
  13. For the buttercream frosting:
  14. In a stand mixer, with the mixer on medium speed, whip the butter for 2-3 minutes until it is almost white in color.
  15. Add the salt, powdered sugar and vanilla. Mix on low speed until blended.
  16. Add in the reduced strawberry purée, 1/4 a cup until the frosting is the desired cosistency you would like.
  17. Add a drop or two of food coloring if you would like it to be pinker.
  18. Beat on low speed again for 1-2 minutes.
  19. Frost cake.
  20. Cover and refrigerate until serving.
Additional Tips
If you would like less frosting: 2 sticks of butter 1/4 teaspoon salt 4 cups powdered sugar 1 teaspoon vanilla 1 cup strawberry purée ( added slowly until the frosting is at the correct consistency.) Or: 1 stick butter 1/8 teaspoon salt 2 cups powdered sugar 1/2 teaspoon vanilla 1/2 cup strawberry purée
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