FRESH STRAWBERRY CAKE

By RoketJSquerl

Ingredients

• Whipped Buttercream:
• 16 ounces (454 grams) sugar-2 1/3 cups
• 2/3 cup (160 milliliters) vegetable oil
• 4 large eggs
• 14 ounces (397 grams) all-purpose flour-2 3/4 cup
• 1 teaspoon (5 milliliters) salt
• 2 teaspoons (10 milliliters) baking powder
• 1 teaspoon (5 milliliters) baking soda
• 1 cup (240 milliliters) buttermilk
• 2 teaspoons (10 milliliters) vanilla extract
• 1 teaspoon (5 milliliters) strawberry extract* or 2 teaspoons (10 ml) strawberry paste (optional)
• 1 cup (240 milliliters) strawberry puree (from fresh or frozen berries)
• 1-2 drops red food coloring (optional)**
• 6 Tablespoons (90 milliliters or 53 grams) all-purpose flour
• 1/2 cup (120 milliliters) whipping cream
• 1 1/2 cups (360 milliliters) milk
• 16 ounces (454 grams) unsalted butter, softened-2 cups (4 sticks)
• 14 ounces (397 grams) sugar-2 cups
• 2 teaspoons (10 milliliters) vanilla extract

Details

Servings 1
Adapted from cakepaperparty.com

Preparation

Step 1

Preheat oven to 350 F. Grease and flour three 8-inch round cake pans. Beat sugar, oil and eggs for 1 min on medium speed of stand mixer. Sprinkle in flour, salt, baking powder and baking soda. Start mixer on low to blend and gradually add buttermilk until combined. Add extracts and beat on medium speed for 2 minutes. Stir in strawberry puree and food coloring if using.

Pour into the three pans evenly and bake for 25-30 minute or until a cake tester comes out clean. Cool in pans 10 minutes and then turn out onto wire racks to cool. Wrap in plastic wrap and chill if not using immediately. Frost with Whipped Buttercream or other icing of your choice. Enjoy!

*I used Silver Cloud Estates Strawberry Natural Flavor Blend- the extract is not totally necessary but will really boost the strawberry flavor.

**baking soda mutes the natural color of the strawberries to a dull mauve. Go au natural if you choose or add a couple of drops of color to appear pretty in pink!

Place the flour in a small sauce pan and slowly whisk in the milk and cream. Make sure the mixture is smooth and lump free (an immersion blender can help with this). Cook the mixture over low heat whisking constantly until it is boiling and thick. Remove from heat and set aside to cool for 10 minutes or until it is tepid (too hot equals melted buttercream!). Whisk occasionally.

Meanwhile, beat the butter on medium in the bowl of a stand mixer with a paddle attachment for 2 minutes until smooth and light. Gradually add sugar, 1 tablespoon at a time until it is all incorporated. Add the cooled milk mixture, 1 tablespoon at a time to the butter mixture. When it is all added, beat in the vanilla and mix for 30 seconds or until fluffy. Yum!