This is the. freshest. strawberry cake. ever.
So, in honor of VD today, I made a strawberry cake and it turned out to be so fresh and delicious. I wanted to make it a heart-shaped cake, but since I only had one heart-shaped pan, I decided against it for time purposes.
This cake is straight up fresh. It tastes like strawberries and nothing artificial. It’s made with real strawberry puree, so it better be fresh. The grocery store was selling strawberries at buy one get one free too, so.. winning!
Here’s the recipe. I would suggest using a heart-shaped pan if you can because, well, it’s Valentine’s Day after all.
The Freshest Strawberry Cake
- 1 1/2 C cake flour
- 1 1/2 C all-purpose flour
- 1 3/4 C sugar
- 2 1/2 t baking powder
- 1 t salt
- 1 C butter cold, cubed
- 4 eggs
- 3/4 C milk
- 3/4 C strawberry puree
- 2 t vanilla extract
- 2 sticks butter softened
- 1/2 t salt
- 3 1/2 C powdered sugar
- 1/2 t vanilla extract
- 3 T strawberry puree
Preheat oven to 350 degrees F.
Grease a 9 x 13 inch pan (or two 8-inch pans).
In a large bowl, combine cake flour, all-purpose flour, salt, and baking powder.
Cut in the butter until the batter resembles coarse crumbles.
Beat eggs in one at a time. In a measuring cup, combine the milk, strawberry puree, and vanilla extract.
Add half of the milk mixture until combined. Then add the other half of the milk mixture until smooth.
Pour into the greased pan (or pans). Bake for 30-35 minutes or until a toothpick comes out completely clean.
While the cake is baking, beat the butter until creamy. Then mix to combine the powdered sugar and vanilla extract. Add the strawberry puree and mix until smooth.
Frost the cake after the cake has cooled completely.
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