Fresh Strawberry Cake
A tender, pink-hued strawberry cake made with real strawberry puree for authentic berry flavor. Layered with whipped strawberry buttercream and fresh sliced strawberries, this cake is a celebration of summer's sweetest fruit.
Ingredients
- 13 cups all-purpose flour
- 22 cups granulated sugar
- 31 tablespoon baking powder
- 41/2 teaspoon salt
- 51 cup unsalted butter, softened
- 64 large egg whites
- 71/2 cup strawberry puree (from fresh strawberries)
- 81 cup whole milk
- 92 teaspoons vanilla extract
- 10Pink food coloring (optional)
- 11For the frosting: 1 cup unsalted butter, softened
- 123 cups powdered sugar
- 131/2 cup strawberry puree
- 141 teaspoon vanilla extract
- 15Fresh strawberries for decoration
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Puree fresh strawberries in a blender and measure out 1/2 cup for the cake and 1/2 cup for the frosting.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a large bowl, beat the butter until creamy. Add the egg whites and mix well.
Add the dry ingredients alternately with the milk, mixing after each addition.
Fold in the strawberry puree and vanilla extract. Add food coloring if a deeper pink is desired.
Divide batter between the pans and bake for 28-32 minutes until a toothpick comes out clean.
Cool the cakes completely on wire racks.
For the frosting, beat the butter until creamy. Gradually add powdered sugar, then the strawberry puree and vanilla.
Frost the cooled cake layers and decorate with fresh whole strawberries.