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Fresh Strawberry Cake

Ingredients

  • 1/4 cup milk
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 & 1/4 cup cake flour, sifted
  • 1 & 3/4 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 & 1/2 sticks unsalted butter

Cupcakes (1/2 recipe)

PUREE

  • 3 cups very ripe strawberries 
  • 1 teaspoon sugar

FROSTING

  • 1 stick butter
  • 3 cups powdered sugar
  • 6 Tablespoons puree
  • 1/8 teaspoon almond extract
  • 2 Tablespoons milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 T. flour, sifted
  • 1/2 cup plus 6 T. sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 stick unsalted butter

PUREE

  • 1 +1/2 cups ripe strawberries
  • 1/2 teaspoon sugar

FROSTING

  • 1/2 stick butter
  • 1 + 1/2 cups powdered sugar
  • 3 Tablespoons puree
  • 1/4 teaspoon almond extract

Step by Step Instructions

STEP 1
Slice and toss berries with sugar. Set aside.

STEP 2
Preheat oven to 350.  Grease/flour 2 cake layer pans.
STEP 3
Puree strawberries. Set aside 6 T. of puree for frosting.
STEP 4
In mixer, combine flour, sugar, baking powder, salt to mix. Beat at low speed with butter.
STEP 5
Combine most of strawberry puree with milk, eggs, vanilla and mix with fork. Add wet to dry ingredients and beat at medium speed until combined. Pour batter into cake pans. 
STEP 6
Bake 20-25 minutes. Let cakes rest in pan 10 minutes and turn onto wire racks to cool completely before frosting.
FROSTING
Whip butter and sugar, adding extract and 6 T. strawberry puree. Frost cooled cakes.

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