Strawberry Cake {From Scratch} - Bestrecipe005

  • 2½ cups cake flour (spooned then leveled)
  • 1½ cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons cold unsalted butter, diced or thinly sliced
  • 5 egg whites, room temperature
  • ¾ cup milk (2% or whole preferred), room temperature
  • ½ cup reduced strawberry puree (see below for ingredients
    and directions)
  • 2 teaspoons pure vanilla extract
  • ¼ cup vegetable oil
  • Pink food coloring

  • 1½ pounds strawberries, stems removed

Strawberry Buttercream Frosting
  • ½ cup unsalted butter, room temperature
  • 1 cup vegetable shortening
  • 4 cups powdered sugar, sifted
  • ½ teaspoon salt
  • ½ cup reduced strawberry puree

  1. First, make the reduced strawberry puree. Add fresh
    strawberries to a blender or food processor and puree until smooth. Pour into a
    medium saucepan and place over medium-low heat. Simmer for 30 minutes, stirring
    often until reduced by half and thick. Cool completely. I would suggest making
    this the night before or several hours before so that it’s completely cooled
    and ready for use!
  2. To make the cake, preheat oven to 325 degrees and grease and
    flour two 8 inch cake pans; set aside.
  3. Add the dry ingredients: flour, sugar, baking powder, and
    salt into your mixer bowl and mix well.
  4. With mixer on low-speed gradually add the chilled butter one
    piece at a time. Mix on medium-low speed until pea size crumbs form. Turn mixer
  5. Whisk together all the wet ingredients in a bowl; egg
    whites, milk,1/2 cup strawberry puree, vanilla extract and vegetable oil.
  6. Turn mixer on low-speed and add half of the wet ingredients
    then turn mixer to medium speed and mix for 90 seconds until thick, scrape down
    sides of the bowl. Add food coloring at this time if using. Turn mixer to low
    speed and add the rest of the wet ingredients in two additions mixing on medium
    speed for 20 seconds after each addition. Scrape down sides and bottom of bowl.
  7. Distribute batter evenly between the two cake pans and bake
    for 35-40 minutes until done. Check with a toothpick if needed. Let cool
    completely before frosting.
  8. To make the buttercream, add the butter and shortening to a
    mixer and mix well. Add sifted powdered sugar and mix until smooth. Lastly, add
    salt and strawberry puree and mix for 1 minute on high speed, scrape down sides
    of bowl. Frost cake and garnish as desired. Chill cake in a sealed container to
    keep fresh for up to a week.

This Recipe adapted from >>>> Click Here

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