"a simple two layer cake made with sumac roasted strawberries. a sweet, tart roasted strawberry buttercream completes this decadent and delicious cake."
Sumac Roasted Strawberry Layer Cake
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Prep time 45mins
Cook time 30mins
Serves or Makes: 12
Recipe Card
sumac roasted strawberries
ingredients
- 2 pounds washed, hulled and halved strawberries
- 3 tablespoons granulated sugar
- 1 tablespoon ground sumac
- 1 tablespoon lemon juice
sumac roasted strawberry cake
ingredients
- 2 cups cake flour (sub with all purpose)
- 1 all purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons softened unsalted butter
- 1/2 cup vegetable or canola oil
- 1 3/4 cups granulated sugar
- 4 large room temperature eggs
- 2 teaspoon vanilla extract
- 3/4 cup whole milk greek yogurt (sub 1:1 with milk)
- 1 1/2 cups well mashed sumac roasted strawberries
sumac roasted strawberry buttercream
ingredients
- 1/4 cup pureed sumac roasted strawberries
- 8 tablespoons softened unsalted butter
- 4 cups sifted confectioners sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream, (add 2 tbsp more if needed)
- 1/4 teaspoon salt
- 1/2 cup crushed by hand freeze dried strawberries
sumac roasted strawberries
Method
Step 1
Preheat oven to 375F. line a large baking sheet with parchment paper. Place strawberries, sugar, sumac and sugar on lined baking sheet. Mix well to coat all the berries in the sugar ans sumac. Roast berries in the oven for 25-30 minutes. Cool on baking sheet for 5 minutes. pour berries into a large measuring cup (at least 2 cup capacity) to cool to room temperature, an additional 15-20 minutes. mash well to a chunky "puree."
sumac roasted strawberry cake
Step 1
Reduce oven temperature to 350F. Line two 9" cake pans with parchment paper along the bottom. If needed, spray with non stick cooking spray. Set aside. In a bowl, whisk together flours, baking powder, baking soda and salt. Set aside. In a medium bowl, combine yogurt with 1 1/2 c roasted strawberries. Incorporate and set aside.
Step 2
Beat togther the butter and oil until smooth and creamy, about 3-4 minutes. With mixer on medium high speed, slowly stream in the sugar. Beat until light and fluffy, about 1-2 minutes after all the sugar has been added. Scrape down the sides of the bowl as needed. Reduce speed to low. Add eggs, one at a time. Wait about 30 seocnds bewteen adding each additional egg. Add vanilla extract and beat 30 seconds, until fully combined. Scrape down the sides of the bowl.
Step 3
Using a large spatula or wooden spoon, mix dry ingredients, strawberry/yogurt mixture and wet ingredients together. Start with dry ingredients, alternating with the strawberry/yogurt mixture. Mix each time until just combined. Finish with the dry ingredients.
Step 4
Using a food scale: Pour an equal amount of cake batter into each prepared cake pan. Using a measuring cup: Scoop out one cup of batter per pan, alternating until no batter remains.
Step 5
Wet cake strips. Ring out an excess water. Fit and secure around the cake pans. Bake at 350F for 30-35 minutes. Cake will be lightly golden brown, with edges pull slightly away from the edges of the pan.
Step 6
Cool cakes in the pans for 15-20 minutes. Carefully remove from the pans and cool to room temperature. If frosting the same day, place cakes in the fridge to chill for 2-3 hours. If frosting one day (or more) later, wrap cakes in plastic wrap. Chill in the freezer until ready to frost.
sumac roasted strawberry buttercream
Step 1
In a clean mixing bowl, place butter, 2 c powedered sugar, 2 tbsp heavy cream and vanilla extract. Beat together until smooth. Add remaining pureed roasted strawberries. Beat on low, adding 1/2 c remaining powdered sugar. When all the powdered sugar has been added, beat frosting on medius-high until well combined. If needed, add 1-2 tbsp more heavy cream. Beat until desired consistency has been reached. Frost cake with room temperature frosting. If using within 1-3 days, frosting can be stored in an airtight container in the fridge. Bring to room temperature before frosting a cake. *Makes about 4 cups of frosting.