Strawberry Cake from Scratch Recipe

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Strawberry Cake from Scratch Recipe
Strawberry Cake from Scratch Recipe
Blended fresh strawberries then cooked to make the most delicious strawberry sauce which is then mixed into thick cake batter. Cake topped with soft buttercream frosting leaves you with a delicious, moist and soft cake from the start.

Prep Time: 10 Mins

Cook Time: 40 Mins

Total Time: 50 Mins

Strawberry Cake from Scratch Recipe
Ingredient
Strawberry cake
  • 10 tablespoons of cold unsalted butter, diced or thinly sliced
  • ¼ cup of vegetable oil
  • ¾ glass of milk (2% or more preferred), room temperature
  • 2 teaspoons of pure vanilla extract
  • 1½ pounds of strawberries, stems removed
  • 2½ cups of cake flour (spoon and then flattened)
  • 1½ cup sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt
  • 5 egg whites, room temperature
  • 1/2 cup reduced strawberry puree (see below for ingredients and instructions)
  • Pink food coloring

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

Instructions
  1. First, make strawberry puree that has been reduced. Add fresh strawberries to a blender or food processor and blend until smooth. Pour into a medium saucepan and place on medium-low heat. Simmer for 30 minutes, stirring constantly until reduced by half and thick. Really cool. I recommend making this the night before or a few hours beforehand so that it's really cold and ready to use!
  2. To make a cake, heat the oven to 325 degrees and lubricate and flour two 8-inch baking pans; set aside.
  3. Add dry ingredients: flour, sugar, baking powder, and salt to your mixer bowl and stir well.
  4. With a mixer at low speed gradually add cold butter one at a time. Mix at medium-low speed until the size of peas crumbs. Turn off the mixer.
  5. Shake all the wet ingredients in a bowl; egg whites, milk, 1/2 cup strawberry puree, vanilla extract and vegetable oil.
  6. Turn on the mixer at low speed and add half of the wet material then turn the mixer to medium speed and stir for 90 seconds until thick, rub the sides of the bowl. Add current food coloring if using. Turn the mixer to low speed and add the remaining wet ingredients in two additional mixes at medium speed for 20 seconds after each addition. Scrape the bottom and bottom sides of the bowl.
  7. Distribute the mixture evenly between the two baking pans and bake for 35-40 minutes until cooked. Check with a toothpick if necessary. Allow to cool completely before freezing.
  8. To make buttercream, add butter and shortening to the mixer and stir well. Add sifted powdered sugar and stir until smooth. Finally, add salt and strawberry puree and mix for 1 minute at high speed, scrape the sides of the bowl. Frozen cakes and garnishes as desired. Cool the cake in a closed container to keep it fresh for up to one week.

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