delicious strawberry cake {from scratch}
I needed to find a strawberry cake recipe that was a layer cake and was totally from scratch to make for a friend's birthday...the frosting takes a little while to make but is totally worth it; tastes like strawberry ice cream!
prep time
45 Min
cook time
30 Min
method
---
yield
10 - 12
Ingredients
- INGREDIENTS
- 3/4 cup strawberry puree, at room temperature
- 1/4 cup milk, at room temp.
- 6 large egg whites, at room temp.
- 1 tablespoon vanilla extract
- 2 1/4 cups cake flour, sifted
- 1 3/4 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 sticks butter, softened
- STRAWBERRY PUREE
- 24 ounces frozen strawberries w/ sugar
- FROSTING - MAKES ABOUT 5 CUPS
- 4 large egg whites
- 1 1/4 cups granulated white sugar
- 3 sticks butter at room temp.
- 1 1/2 cups strawberry puree
How To Make delicious strawberry cake {from scratch}
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Step 1STRAWBERRY PUREE: Thaw frozen strawberries and pour into a strainer placed over a bowl and let sit. Lightly toss occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard. Place strawberries in a food processor or blender and puree. You may also use fresh strawberries - hull, slice and sprinkle with a few tsp. of sugar and cover at room temp. for a few hours until juicy and puree. Makes approximately 1 1/4 cups.
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Step 2Preheat oven to 350 degrees and prepare 2 8 inch pans; line the outside with foil or use bake even strips and use baking spray w/flour on the inside.
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Step 3In a small bowl combine strawberry puree, egg whites and vanilla. Mix with a fork until well blended.
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Step 4In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
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Step 5Add liquids and beat at medium speed for about 1 minute or until fully and evenly combined. Stop mixer to scrape down sides of bowl and hand beat for 30 more seconds.
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Step 6Divide batter evenly among pans and smooth tops.
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Step 7Bake for about 25 minutes or until toothpick inserted in center comes out clean. Let cake rest in pans for 10 minutes, turn out onto wire racks and cool completely {about 2 hours}.
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Step 8FROSTING DIRECTIONS:
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Step 9Place egg whites and sugar in a heat proof mixer bowl {I use the bowl from my stand mixer}set over a pot of simmering water. Whisk until sugar dissolves and mixtures reaches 160 degrees on a candy thermometer. Remove from heat and attach to stand mixer {a stand mixer is STRONGLY recommended for this recipe!}.
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Step 10Whisk until mixture resembles shaving cream. Add butter 1 tablespoon at a time mixing well in between each addition.
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Step 11Add strawberry puree. Beat until smooth.
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Step 12DON'T FREAK OUT WHEN IT LOOKS LIKE IT'S NOT COMING TOGETHER!!! JUST KEEP BEATING IT :)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
Category:
Fruit Desserts
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