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.
1
2
Add 3/4 cup reduced strawberry puree, buttermilk, oil, vanilla, strawberry, and red food colouring to a large bowl or measuring cup.
3
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.
4
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.
5
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.
6
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.