Fresh & Homemade Strawberry Cake

In my last post, I was trying to find a strawberry cake recipe for my co-workers birthday. There were so many to choose from, but I chose the “from scratch” homemade strawberry cake with buttercream frosting and fresh strawberries!

CAKE

2 1/4 cups all purpose flour

4 tbsp cornstarch

1 cup strawberry puree (frozen strawberries – almost thawed )

1/4 cup milk

6 egg whites

1 tbsp vanilla extract

1 3/4 cup sugar

4 tsp baking powder

1 tsp salt

1 1/2 sticks unsalted sweet butter - softened

FROSTING

4 sticks unsalted sweet butter – softened

4-5 cups powdered sugar

1/4 tsp salt

4 tsp vanilla

4 tbsp heavy cream

1 package Fresh Strawberries – sliced

Preheat oven to 350 degrees. Line bottoms of (2) 8- inch cake pans with wax paper. Grease sides of pans and flour.

In a bowl, puree the half -thawed frozen strawberries.

Add the milk, egg whites and vanilla. Whisk until mixed.

In the bowl of a stand mixer, add flour, cornstarch, sugar, baking powder and salt.

Add the softened butter. Mix until the mixture resembles moist crumbs.

Add the liquid (strawberry puree mixture) and beat at medium speed for about 1 minute. Stop mixer and scrape down the bowl. Continue mixing on low speed for another minute.

Divide the batter evenly among the two pans – smooth tops. Bake for 30 – 45 minutes. Toothpick should come out clean, or center of cake bounce back to the touch.

Remove pans from oven. Let rest for 10 minutes. Turn out onto wire racks and let cool for about 2 hours.

For buttercream frosting,

in a stand mixer with the whisk attachment, beat the softened butter at medium-high speed until smooth (20 – 30 seconds). Add half of the powdered sugar and all the salt. Beat at medium-low speed until most of the sugar is moistened. Add the remainder of the sugar and beat until fully combined. Scrape down the bowl and add vanilla and cream. Beat on medium to medium-high until light and fluffy (about 4 minutes).

Sweet Strawberry Cake!!!