STRAWBERRY CAKE FROM SCRATCH Recipes

Hello to the most beautiful cake there ever was. I am on a cake kick these days. I used to not be a cake person but I’ve become one. Maybe it’s because I drink more coffee now and coffee and cake go together like peas and carrots…ya feel me?

I am so obsessed with this cake batter that I could literally drink it. It’s smooth, creamy and so tasty. It’s infused with fresh strawberry puree and pure vanilla extract to give it that delicious strawberry flavor. A few dabs of pink food coloring are used to give it that baby pink color.

Let’s chat about that strawberry puree I’ve mentioned. This stuff is downright amazing. Any sauce tastes so much better when it’s cooked down. Cooked down? Why, what do you mean? I mean slowly simmering if for a long time (in this case, about 30 minutes) until it reduces down and get’s super thick. When you do this, flavor develops.

Can you replace this with strawberry jam or just pureed strawberries? The answer…no. If you want a fresh strawberry cake, this is the way to do it. I made it without reducing it and it just wasn’t the same. The texture wasn’t right and the strawberry flavor wasn’t as strong. So if you’re in it to win it, reduce the fresh strawberry sauce.

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. ……………………………………….

for full insrtruction please see : www.stuckonsweet.com