Strawberry cake

Strawberry cake

Made with fresh strawberries and topped with a rich buttercream, this mouthwatering strawberry cake is incredibly simple to prepare and incredibly tasty!

Cake ingredients

  1. 330g of all-purpose flour,
  2. 2 ½ teaspoons of baking powder,
  3. 1 teaspoon each of salt and baking soda,
  4. 1 cup softened unsalted butter,
  5. 2 cups granulated sugar,
  6. 4 large egg whites at room temperature,
  7. 2 teaspoons of vanilla extract,
  8. 120ml of whole milk,
  9. and 120ml of reduced fresh strawberry puree (see notes).
  10. optional pink food coloring

Directions for Baking:

  • Set oven temperature to 350°F. Grease two nine-inch round cake pans or use baking spray. Put parchment paper along the bottoms. (If preferred, you can cover the cake pans with baking strips made of moistened fabric.)
  • Mix the flour, baking soda, baking powder, and salt in a big bowl.
  • Beat the butter on medium speed just until it becomes creamy, either in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. For approximately five minutes, add the sugar and beat until light and fluffy.
  • After cleaning the bowl, whisk in the vanilla and egg whites. Beat on medium speed for approximately one minute, or until very fluffy and well blended. Lower the speed to a minimum. Mix just till mixed after adding the flour mixture, milk, and strawberry reduction in that order. When necessary, pause and scrape down the bowl. Add a drop or two of pink food coloring, if desired. Split the mixture between the two cake pans.
  • Bake for 30 minutes, or until the cake begins to peel away from the pan sides and is springy to the touch. Give the cakes 20 minutes to cool in their pans. Take out and place on a wire rack to cool entirely. Throw away the parchment paper
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.To make the Strawberry Frosting,

  • whisk the cream cheese, butter, vanilla, and salt in a large mixing basin or the bowl of a stand mixer fitted with the paddle attachment until they are light and fluffy, about 5 minutes.
  • Slowly add the powdered sugar while running the mixer on low, pausing occasionally to add a tablespoon of the strawberry puree. During mixing, pause and scrape down the bowl several times. Increase the speed to medium and beat until frothy after adding all of the sugar.
  • Add one or two tablespoons of puree or milk if the frosting is too stiff and not smooth.

To assemble the cake

  • place a layer on a cake stand. Cover the cake with roughly 1 cup of frosting. Place the second layer on top. After decorating the cake as desired, cover the outside with the leftover frosting. The cake keeps well at room temperature for up to five days if covered.

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