Hello and Happy Valentine’s Day my Friends, welcome to my Southern Kitchen!!
Today’s recipe I am making a treat that will satisfy your Sweetheart for Valentine’s Day and also perfect for Spring and Summer, Fresh Strawberry Cake!!
This cake is super moist, light, fluffy, and full of Natural and Pure Strawberry flavor and frost with a fresh Strawberry Buttercream Frosting; no artificial flavors and ingredients and everyone will love and enjoy this!
1 pound fresh strawberries, washed and stems removed
2 1/2 cups self-rising or all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder (if using all-purpose flour)
1/2 teaspoon salt (if using all-purpose flour)
1 cup (2 sticks) unsalted butter, room temperature
2 cups white sugar
3 extra-large or jumbo eggs, room temperature
1 tablespoon pure strawberry extract
1 1/2 teaspoons pure vanilla extract
1 (5.3 ounce) carton strawberry Greek yogurt, room temperature (recommend Chobani)
6 to 9 drops red or pink food coloring, optional
3/4 cup whole milk, room temperature
Ellen’s Magic: You may add in about 5 drops of red food coloring to the purée strawberries while cooking to give it an extra red color (if desired)
Strawberry Buttercream Frosting
1 cup (2 sticks) unsalted butter, room temperature
Strawberry reduction
1 1/2 teaspoons pure strawberry extract
1 teaspoon pure vanilla extract
Red or pink food coloring, optional
4 cups powdered sugar plus 1/4 teaspoon salt, sifted or whisked
Preheat Oven to 350 Degrees
Spray 2 (9-inch) round cake pans with baking spray with flour or grease with butter and flour. Set aside.
To make the Strawberry Reduction:
Place the strawberries into a blender and blend until pureed. Pour the strawberry puree into a large pot or medium saucepan and simmer for about 20 minutes until most of the juice evaporates (reserve 1/2 cup of the strawberry reduction for the cake and 1/4 cup for the strawberry buttercream frosting). Set aside to cool.
In a medium bowl, sift or whisk together the flour, (baking powder and salt if using) and baking soda and set aside. In a large bowl using a hand mixer or stand mixer with paddle attachment, cream together the butter and sugar on medium until fluffy. Next add and mix in the eggs one at a time until well combined. Add and mix in the strawberry extract, vanilla extract, strawberry greek yogurt, 1/2 cup of the strawberry reduction, and food coloring (if desired). Add the flour mixture into the butter mixture alternating with the milk until the mixture is well combined beginning and ending with the flour (be careful not to over mix or the cake will be crumbly). Pour the cake batter evenly into the prepared pans, shake and bang the pans to get rid of the air bubbles. Bake for 20 to 22 minutes (may need longer) or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven then place them on a cooling rack and when the pans are cool enough to touch, remove the cakes and allow them to finish cooling on the wire rack. Once the cakes are cooled, add one layer onto a cake stand; frost the top with the strawberry buttercream frosting. Then add the second cake layer, frost the top then frost the sides. Garnish the top with fresh strawberries (if desired). Cut them into slices, serve and enjoy!
For the Strawberry Buttercream Frosting
In a large bowl with hand mixer or stand mixer with paddle attachment, add the butter; cream on medium speed until fluffy (scrape the bowl occasionally). Next add and mix in the strawberry extract, vanilla extract, 1/4 cup of the strawberry reduction, and 3 to 5 drops of food coloring (if desired) until well combined. Reduce the speed to low and then slowly add and mix in the powdered sugar and salt until well incorporated.
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5 сен 2024
