Strawberry Valentine Cake
By kstatern
Ingredients
- Cake:
- 2 1/4 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 tbl soft butter
- 1 1/3 cup sugar
- 2 tsp strawberry extract
- 2 large egg whites + 2 whole eggs
- 1 1/4 cup buttermilk
- Strawberry Meringue Buttercream:
- 10 oz frozen, halfed strawberries (thawed)
- 1 1/4 cup sugar
- 1/4 cup water
- 5 large egg whites (room temperature)
- 1/4 tsp cream of tartar
- 2 sticks butter, softened
- 4 drops red food coloring
- Filling:
- Diced strawberries
- 1/2 cup strawberry preserves
Details
Servings 1
Cooking time 38mins
Preparation
Step 1
Cake:
Mix dry, beat butter, sugar and extract until fluffy. Beat in egg whites and whole eggs until smooth. Add flour and buttermilk (alternately). Beat 3 minutes, divide and bake for 38-40 minutes at 350. Let cool.
Buttercream:
Puree strawberries and syrup. Boil at low for 8 minutes. Let cool completely. In a pan boil 1 cup sugar and water until 240 (for about 5 minutes).
Beat egg whites and cream of tartar until soft peaks. Add 1/4 cup sugar to stiff peaks. Pour in syrup in thin stream. Mix to high and beat to thick and glossy, allow to completely cool (about 6 minutes).
Combine butter, strawberry puree, food color and beat with a spatula. Fold in meringue and refridgerate for 1 hour. 1/2 (horizontally) each cake.
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