STRAWBERRY CAKE RECIPE

This strawberry-flavored cake is homemade, soft, and moist. This spring/summer cake can be made with frozen strawberries for year-round enjoyment!

– 3 ¼ cups (1 pound; 454 grams) quartered fresh strawberries with stems removed – 3 cups (345 grams) cake flour (spooned & leveled) – 2 teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon salt

Ingredient

– ⅔ cup (160 ml) buttermilk (at room temperature) – ¼ cup (60 ml) canola or vegetable oil – 2 teaspoons pure vanilla extract – ½ teaspoon strawberry extract

– 6 to 8 drops red liquid food coloring – ¾ cup (170 grams; 1.5 sticks) Danish Creamery unsalted butter (softened) – 1 ¾ cups (350 grams) granulated sugar – 4 large eggs (at room temperature)

Direction

Quartered strawberry puree, 2 cups. Large saucepan, medium-heat strawberry puree. To avoid burning, stir frequently and reduce mixture to ¾ cup (190 grammes). 29–35 min.

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Add 3/4 cup reduced strawberry puree, buttermilk, oil, vanilla, strawberry, and red food colouring to a large bowl or measuring cup. 

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Make all sugar fluffy by mixing on medium for 4–5 minutes. Scrape each egg's base and sides. Low-speed strawberry buttermilk with triple dry ingredients. Combine ingredients gently.

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Bottom and sides of rubber spatula. Two cake pans— Bake cakes for 28–32 minutes until a toothpick inserted in the centre comes out clean. Let pans cool 20 minutes. Cut cakes and cool on wire racks.

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Strawberry frosting requires medium-speed Creamery butter mixing in a stand mixer with the paddle attachment or a large bowl with a handheld mixer. Mix each cup of powdered sugar slowly.

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Slow-medium Mix heavy whipping cream, strawberry powder, vanilla, and salt. Knives are used. Glazing cake. Frost cake and sides after layering. Refrigerated cake lasts 4 days, room temperature 2–3.

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