Strawberry Cake

Strawberry Cake

Cake.

  • 1 cup fresh strawberry puree*
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 6 egg whites
  • 1 tablespoon lemon juice
  • 1 1/2 cups buttermilk
  • 2 teaspoons vanilla
  • 2 3/4 cups cake flour, sifted
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 ounces freeze-dried strawberry powder*

Buttercream.

  • 1 1/2 cups unsalted butter, room temperature
  • 1/4 cup fresh strawberry puree*
  • 2 ounces freeze-dried strawberry powder*
  • 3 cups powdered sugar, sifted
  • 1 tablespoon meringue powder (optional)
  • 1 1/2 teaspoons vanilla
  • pinch salt
  • 2-4 tablespoons milk or cream, if needed to thin buttercream for spreading consistency


*Baking Notes:

  1. Be sure to read this post and this post for tips, baking FAQs, and high altitude cake baking.
  2. Set all of your dairy and cold ingredients out ahead of time so that they are at room temperature.
  3. 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.
  4. Measure out your flour, using the "spoon and sweep" method, then sift to remove any lumps.  Sifted cake flour yields a much lighter crumb.
  5. You can also use whole freeze-dried strawberries and crush them to powder with your food processor.  Whether whole or already in powder form, the weight is the same.  If using powder (available on Amazon), the ingredients should list nothing but strawberries.  Other "mixes" such as for protein drinks or strawberry milk, etc, are not suitable replacements.
  6. Although your cake batter will start off as a pretty pink, it will fade to the pinkish-tan color you see pictured here.  If this bothers you, tint your batter with a few drops of red food coloring for a more vivid pink cake.  The buttercream remains naturally pink from the strawberry powder and puree.
  7. This cake uses egg whites only; don't throw out the yolks!  Use them to make lemon curd, a custard-based cream pie or tart, or ice cream.


Cake.

Preheat the oven to 350.  Grease three 8-inch cake pans with non-stick spray.

Prepare your strawberry puree and set aside.

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.

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.

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.


Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and strawberry puree for one minute to combine.  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.

Fill and frost the cooled cakes with the buttercream.


Recipe from Curly Girl Kitchen

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