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FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM


My oldest daughter turned 17 this month and unlike her mom here, she isn’t a huge fan of chocolate cake. I know, it’s shocking to me too! She’s just never been one for the chocolate cake and chocolate frosting. Now, she loves peanut butter cups, kisses, and chocolate ice cream, but cake; it’s not her thing.

When we were going over what kind of cake she wanted for her birthday she said “not chocolate.” Ok, I can do that. It may hurt a little, but I can do it. Last year I made a The Best Chocolate Cake with Peanut Butter Frosting that was to die for. She loved it, but again, the whole chocolate cake thing, not for her. So this year I decided to make her a strawberry cake. However, I didn’t want to make ANY cake with jello to get the strawberry flavor. I wanted real strawberries throughout. I found two recipes that I really liked and combined them to make this Fresh Strawberry Cake with Strawberry Buttercream. It was so good, I didn’t even have one slice left!

Ingredients;
  • ::Cake:
  • 3 cups Flour
  • 2 cups Sugar
  • 1 1/2 tablespoons Baking Powder
  • 3/4 teaspoons Salt
  • 3/4 cup Canola Oil
  • 1 1/2 cups Strawberry Puree*
  • 1 teaspoon Vanilla
  • 1 teaspoon Lemon Juice
  • 4 Eggs beaten
  • Pink food coloring - if desired - if you don't use it you won't have as strong of a color.
  • ::Strawberry Buttercream:
  • 1 stick butter room temp
  • 1/8 teaspoon salt
  • 3 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons strawberry puree

Instructions;
  1. ::Cake:
  2. Preheat oven to 325 degrees. Grease and flour 2 9" cake pans.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Add the oil, strawberry puree, vanilla, and lemon juice to the dry ingredients and stir until combined.
  5. Add the eggs and food color (if using), and stir until smooth. {do not over mix!}
  6. Divide the batter evenly between the cake pans.
  7. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cakes to cool for a few minutes before removing and placing on cooling racks.
  9. The cakes need to be completely cooled before frosting.
  10. ::Strawberry Buttercream:
  11. In a large bowl, beat your butter until it's fluffy. Add the salt, powdered sugar, vanilla; beat until combine. Add the strawberry puree and beat until light and fluffy. You may need to add more powdered sugar or a teaspoon of milk until you get the perfect consistency.



Notes;
*In a food processor or blender, blend fresh strawberries until you have 1 1/2 cups of strawberry puree. Run this through a strainer to get most of the seeds out. In order to have enough for the cake and frosting, I pureed a little bit more than 1 1/2 cups, and took out the 3 tablespoons for the frosting.


Please Read The Original Full Recipe in Source (Thank You): everydaymadefresh.com
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