Strawberry Cake

Name: Strawberry Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12-15
Cuisine: American

(10)

"Light and fluffy strawberry cake, made with both fresh strawberry puree and freeze-dried strawberry powder, for the most flavorful strawberry cake"

-- @curlygirlkitchen

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Prep time 30mins

Cook time 30mins

Serves or Makes: 12-15

Recipe Card

1 cup fresh strawberry puree (see note)
1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
6 large egg whites
1 tablespoon lemon juice
1 1/2 cups whole buttermilk
2 teaspoons vanilla extract
2 3/4 cups cake flour, sifted
3 1/2 teaspoons baking powder
1 teaspoon coarse Kosher salt
3 ounces freeze-dried strawberry powder or finely crushed freeze-dried strawberries

1 1/2 cups unsalted butter, softened to room temperature
1/4 cup fresh strawberry puree (see note)
2 ounces freeze-dried strawberry powder or finely crushed freeze-dried strawberries
3 cups powdered sugar
1 tablespoon meringue powder (optional)
1 1/2 teaspoons vanilla extract
1/8 teaspoon coarse Kosher salt
3 tablespoons milk or cream, if needed for spreading consistency

Step 1
Preheat the oven to 350. Grease three 8-inch cake pans with non-stick spray.
Step 2
For the strawberry puree, wash and hull about a half pound of strawberries, and puree to liquid in a food processor, adding more berries if needed. You'll need 1 1/4 liquid cups puree for both the cake and the buttercream. Set aside 1 cup of the puree for the cake, and 1/4 cup for the buttercream.
Step 3
In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar for 10-12 minutes (yes, for that long), scraping the bowl occasionally, until fluffy and lightened in color. Scrape the bowl down and beat in the strawberry puree. Add the egg whites, lemon juice, buttermilk and vanilla and mix to combine. The batter will look lumpy/curdled.
Step 4
In a separate bowl, sift together the cake flour, baking powder, salt and freeze-dried strawberry powder. Add to the mixing bowl; mix on low to combine, then mix on medium speed for two minutes for a light and airy batter (during this step, also add a few drops of food coloring, if desired). Divide the batter between the pans.
Step 5
Bake for 25-30 minutes, until a cake tester in the center comes out clean and the tops of the cakes spring back when gently touched. Set the pans on a wire rack, cover with a clean kitchen towel, and cool completely before frosting.

Step 1
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and strawberry puree for one minute to combine.
Step 2
With the mixer on low, add the freeze-dried strawberry powder, powdered sugar, meringue powder, vanilla and salt until combined. Increase speed to medium-high and whip for 4-5 minutes until very light and fluffy, adding the milk as needed for desired consistency.
Step 3
Fill and frost the cooled cakes with the buttercream.