June 21, 2011

Strawberry Cake with Cream Cheese Frosting

My hubby requested this cake for his birthday over the weekend. I think I shared this recipe a few months ago but I thought it was worth revisiting since it tastes so good and I made some revisions.
The strawberry flavor is so strong the cake tastes like a real strawberry, not the awful cake mixes that are "strawberry-flavored.' And, no Jell-O involved either! Just good ol' strawberries.

This recipe makes approximately 3 9-inch cakes.
1 1/2 c. strawberry puree, room temp*
1/2 c. milk, room temp
12 egg whites, room temp
2 tbsp vanilla
4 1/2 c. sifted cake flour
3 1/2 c. sugar
8 tsp. baking powder
1 tsp. salt
3 sticks butter, room temp

1 package of 24 ounce frozen strawberries, thawed. Pour into fine sieve placed over a bowl and let sit. Reserve liquid for wash. Place strawberries in food processor and puree. Makes about 1 1/2 cups puree. If you don't want a lot of seeds in the cake (I personally like them), strain the puree one more time.

Set oven to 350 degrees. Spray and flour the pans and cover with parchment paper.
Combine puree, milk and vanilla. Beat butter and sugar until fluffy. Beat egg whites untill stiff. Add flour mixture alternately with liquids, starting with flour and ending with flour. fold in beaten egg whites. Pour into pan. Bake 25 minutes (or longer if the pan is big). When cake is cooled, drizzle or brush the reserved liquid* from the puree onto the cake.


1 1/3 cup butter, room temp.
4 ounces cream cheese (half a box), room temp.
3/4 cup milk, room temp.
2 tsp vanilla
4 lbs powdered sugar (two bags)

In a mixer, combine butter and cream cheese until blended (it's VERY important these are room temperature because they won't blend of they're cold and you'll wind up with lumpy frosting. Add vanilla. Add the milk and sugar . . . add more or less milk or sugar depending on the consistency you want.


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