Fresh Strawberry "Short" Cake

Fresh Strawberry "Short" Cake

makes 1 cake

Prep Time: 20 minutes

Bake Time: 35 minutes

For the cake

2/3 C      halved fresh strawberries

1 1/2 C  sifted all purpose flour

1 t           baking powder

1/4 t       coarse salt

1/4 C      milk, room temperature

1t            pure vanilla extract

1/2 C      unsalted butter, room temperature       

1 C          sugar

1              large egg, room temperature

2              large egg whites, room temperature

Preheat oven to 350 degrees.  Butter and flour a 9-inch round cake pan; set aside.

Place strawberries, milk and vanilla in a food processor; process until pureed.

In a medium bowl, whisk together flour, baking powder and salt; set aside.

In the bowl of an electric mixer (with paddle attachment), cream butter on medium-high speed  until light and fluffy.  Gradually add sugar and continue to beat until well-combined and fluffy.  Reduce the mixer speed to medium and slowly add the egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture until just blended.  Add the milk mixture, until just blended.  Slowly add remaining flour mixture.

Pour cake batter into prepared baking dish.  Lightly tap the cake pan on counter until the cake is a little more leveled.

Bake cake for 35-40 minutes (I found 35 minutes to be perfect in my oven).

Cool  completely.  Using a butter knife, carefully loosen cake from the side of the pan.  Invert cake onto your hand, then place the correct way on your cake plate.

For the Frosting

1/2 C      halved fresh strawberries

1/2 C      unsalted butter, firm and slightly cold

Pinch     coarse salt

1 1/4C   confectioner's sugar, sifted

1/3 t       pure vanilla extract

Place strawberries in food processor; process until pureed.  Set aside.

In the bowl of an electric mixer with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.

Reduce mixer speed and slowly add confectioner's sugar until well-combined.  Add vanilla and 3 tablespoons strawberry puree.  Mix until just blended.

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