Every year for my birthday I like to myself a cake. We had an excess of strawberries in our fridge this year so I decided to make a strawberry cake in 90 degree weather. You know, like you do. I adapted a delicious recipe from Tastes of Lizzy for this one. I have to say it was fresh, light, delicious, and had lots of strawberry flavor!
Strawberry Cake with Strawberry Frosting
Ingredients
2 Cups Cake Flour
1 1/2 Cups Granulated Sugar
2 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 Cup Unsalted Butter (cool, cut in cubes)
1/2 Cup Milk
1 Tbsp Apple Cider Vinegar
1 tsp Strawberry Extract
1 tsp Vanilla Extract
1/2 Cup Strawberry Puree
4 Large Egg Whites
Strawberry Cake with Strawberry Frosting
Ingredients
2 Cups Cake Flour
1 1/2 Cups Granulated Sugar
2 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 Cup Unsalted Butter (cool, cut in cubes)
1/2 Cup Milk
1 Tbsp Apple Cider Vinegar
1 tsp Strawberry Extract
1 tsp Vanilla Extract
1/2 Cup Strawberry Puree
4 Large Egg Whites
Prep Time: 30 Minutes
Active Prep Time: 10 Minutes
Servings: 2 - 8 Inch Cakes
Directions:
1. Preheat oven to 350 and grease and flour 2 8-inch cake pans.
2. Defrost a 16 ounce bag of frozen strawberries.
3. Use a food processor or a nutribullet and puree and set aside.
4. Pour the milk and apple cider vinegar into a small bowl and set aside.
5. Put the flour, sugar, baking powder, and salt into the bowl of a mixer.
6. Add the cool butter one piece at a time and stir until it reaches a pebble-like consistency.
7. Add the extracts and the strawberry puree to the milk.
8. With the mixer on low add 1/4 cup of milk and stir until completely combined.
9. Alternate with an egg white and stir until incorporated.
10. Continue alternating ending with an egg white.
11. The cake batter should be voluminous and fluffy in texture.
12. Pour the cake batter into two parchment lined and greased 8 inch cake pans.
13. Bake for 18-22 minutes or until a toothpick comes out clean. Cool completely before decorating.
Frosting
Ingredients
1 1/4 Cup Granulated Sugar
2/3 Cup Water
5 Egg Whites
1 tsp Strawberry Extract
2 tsp Strawberry Puree (or more to taste)
1 Pound of Unsalted Butter (cool)
Pinch of Cream of Tartar
Directions:
1. In a small saucepan combine the sugar and water over medium high heat.
2. Heat the simple syrup to 238 degrees.
3. While you are waiting for the sugar to get to the proper temperature beat the egg whites. 4. When the egg whites get frothy add a pinch of cream of tartar and beat on high until they become stiff.
4. When the simple syrup reaches 238 degrees slowly stream it into the egg whites with the mixer on low.
5. When all of the syrup is incorporated turn the mixer to high and let it cool - about 7 minutes. 6. Add pieces of butter one piece at a time. Then add the extract and puree and incorporate completely.
7. If the buttercream breaks continue to whip it until it becomes light and airy. I like to place the frosting in the refrigerator for a couple of hours to set it prior to using it. I find it is easier to use. 8. Frost your cake and serve!
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