Fresh Strawberry Cake with Strawberry Buttercream Icing
Description
Given sweet-tart flavor and a burst of color from a fresh strawberry puree, this layered and frosted strawberry cake is perfect for birthday parties.
Ingredients
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2 pints fresh strawberries
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6 teaspoons white sugar
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1 1/4 cups white sugar
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1/2 cup unsalted butter, softened
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1 teaspoon vanilla extract
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3 large eggs
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1/4 cup vegetable oil
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1 teaspoon strawberry extract
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4 drops red food coloring
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2 cups all-purpose flour, sifted
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1 (16 ounce) package confectioners' sugar
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1/2 cup unsalted butter, softened
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1/4 cup heavy cream
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1 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9-inch cake pans that are at least 1 1/2 inches high.
2
Sprinkle strawberries with sugar in a bowl and let sit for at least 20 minutes, or until juices accumulate.
3
Puree strawberries in a blender until smooth and set aside.
4
Combine sugar, butter, and vanilla extract in a separate bowl and beat with an electric mixer. Add eggs and beat until smooth. Add 1 cup strawberry puree, oil, strawberry extract, and food coloring. Mix well. Add flour, gently folding until well mixed. Pour batter evenly into the prepared cake pans.
5
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
6
Make the frosting while the cakes cool. Combine confectioners' sugar, butter, heavy cream, 4 tablespoons of strawberry puree, and vanilla extract in a bowl. Whip thoroughly, adding more puree to color and taste as needed.
7
Sandwich cake layers with frosting. Cover the top and sides with remaining frosting.