|Strawberry Cake side view|
|Lots of pretty sprinkles all around the bottom|
2 1/2 cups Cake Flour, sifted
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Coarse Salt
3/4 cup, 1 1/2 sticks Unsalted Butter, softened
1 3/4 cups Granulated Sugar
5 large Egg Whites, room temperature
2 teaspoons Pure Vanilla Extract
1/2 cup Milk, room temperature
1/3 cup Sour Cream, room temperature
1 pound Fresh Strawberries reduced to 1/2 cup Strawberry Puree
|Strawberry Cake and 1 slice for us each|
|Such a lovely and yummy cake!|
Cut off tops of strawberries and puree in processor or blender.
On low heat add strawberry puree to sauce pan and reduce for 20-30 minutes. Save 1/2 cup for cake and set aside the rest for a smoothie. Let cool completely. I placed in the fridge for 2-3 hours.
If you have more time leave in fridge overnight.
|Strawberry Cake slice|
|Strawberry Cake, another slice|
Heat oven to 350°F.
Grease and lightly flour two 9-inch heart shape, round or square cake pans. I use Wilton Bake Easy Spray.
In a large bowl whisk together the cake flour, baking powder, baking soda, and salt together, set aside.
|Cake is frosted and ready for decorations|
Using a handheld or stand mixer fitted with a whisk attachment on medium-high speed, beat the butter and sugar together until smooth and creamy, about 2 minutes.
Scrape the bowl and mix for 5-10 seconds more.
Turn mixer to high speed, and egg whites and beat until incorporated, about 2 minutes.
Turn mixer to medium speed, and add sour cream and vanilla extract.
Scrape bowl with spatula and mix for 5-10 seconds more.
|Frosting is complete|
|Just filled center|
Add milk and mix just until incorporated.
Turn mixer off and whisk in 1/2 cup of reduced strawberry puree.
Pour batter into prepared pans.
Bake for around 22-25 minutes or until a toothpick inserted in the center comes out clean.
Place cakes on wire racks and after 10 minutes run spatula or knife around the edges.
Wait another 15 minutes and invert onto wire racks lined with parchment or wax paper and cool cakes completely, about 1 hour before frosting.
|Strawberry Cream Cheese Frosting|
|Freeze-Dried Strawberries now a powder thanks to my Ninja|
Strawberry Cream Cheese Frosting
1 cup Freeze-Dried Strawberries (when pulsed to powder you need 1/2 cup for the frosting)
1 8 oz. Cream Cheese, softened
1/2 cup, 1 stick Unsalted Butter, softened
3 cups Powdered/Confectioners Sugar
2 tablespoons Milk
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Coarse Salt
|My heart shaped pans and the Freeze-Dried Strawberries I bought|
In a blender or processor (I use my Ninja) pulse the Freeze-Dried Strawberries into a powder. You will end up with 1/2 cup; set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment on high speed, beat the cream cheese for 1 minute until creamy.
Beat in the butter and mix until incorporated.
|Strawberry cake batter|
Add the last tablespoon of milk and mix for 20-25 seconds.
Add salt and mix for 5-10 seconds more.
Place first cake layer with top down on cake turntable, stand or plate, and cover with frosting.
|Strawberry Puree reducing down|
|Made Strawberry Puree in my Ninja|
Add second cake layer with top side down over the first layer, and frost top and then sides of cake.
Place sugar roses over the top of the cake and sprinkles on the bottom of the cake covering all sides if desired.
Place in cake safe and put in fridge to set.
Cover and keep in fridge covered for 5-7 days.
For the Homemade Strawberry Cake recipe, visit Sally's Baking Addiction: