Before my mother revealed to me that we in reality simply utilized a cake blend for my father's cake, I was scouring the web attempting to discover the formula I figured we may have utilized.
Through my profound jump, I found that most strawberry cake plans out there depend on a type of blend and scarcely any real strawberries. I just couldn't acknowledge that!
I made it my main goal to make a tasty and clammy strawberry cake that was likewise simple to make. To do as such, I chose to utilize naturally pureed strawberries in the cake AND the strawberry cream cheddar icing.
The key is to get the ideal puree consistency. You need it slim enough to mix with the player however not very thin to where you can't see those pretty strawberry spots.
- STRAWBERRY CAKE
- 2 cups all-purpose flour
- 3/4 cup cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 1/2 cups lightly pureed strawberries*
- 1 tsp vanilla extract
- STRAWBERRY CREAM CHEESE FROSTING
- 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 3–4 cups powdered sugar
- 1/4 cup lightly pureed strawberries*
INSTRUCTIONS
- STRAWBERRY CAKE
- Preheat your oven to 350F and grease and line a 9×13 baking pan with parchment paper. If you plan on serving the cake within the pan, omit the parchment paper. If you want to take the cake out of the pan, place a strip of parchment paper along the length of the pan, letting it hanging over both sides.
- To puree your strawberries, place them in a food processor and let it run for a couple seconds. Then pulse until it’s almost completely pureed but with a few small strawberry chunks. We don’t want it completely smooth as you still want some strawberry bits throughout the cake. This is also the same process for the strawberries in the strawberry cream cheese frosting.
- For the cake, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt in a bowl and set aside.
- In a large bowl, whisk together the oil, sugar, eggs, strawberry puree, and vanilla extract.
- Fold in the dry ingredients just until the batter comes together.
- Pour it into your prepared pan and spread it even. Bake for 35-40 minutes or until a toothpick in the center comes out clean with a few moist crumbs.
- Let the cake cool completely in the pan before frosting. If you would like to lift the cake out of the pan, refrigerated it for at least an hour before doing so.
- STRAWBERRY CREAM CHEESE FROSTING
- Using an electric mixer, cream together the cream cheese and butter.
- Mix in 2 cups of powdered sugar, one cup at a time, then the strawberry puree.
- Mix in another cup of powdered sugar and gauge if you’d like it to be a bit thicker. If so, add the 4th cup of powdered sugar.
- Spread it onto your COOLED cake with an offset spatula. Serve right away or store in the fridge for up to 7 days. Enjoy!
Read more our recipe Brie and Blackberry Tarts #desserts #cakerecipe #chocolate #fingerfood #easy
0 Comments