Recipes

Fresh Strawberry Cake
(Note: Has an overnight process)

Ingredients

• 2 lbs Fresh Strawberries
• 1-2 tsp Sugar
• 1/4 cup Milk, at room temperature
• 4 Whole eggs or 6 egg whites, room temperature
• 1 Tbsp Vanilla
• 2 1/4 cup Cake Flour                                Note on cake flour:
• 1 3/4 cup Sugar                                             Don't have cake flour on hand?
• 4 tsp Baking Powder                                    Make some.
• 1 tsp Salt                                                          2 cups All-purpose flour
• 1 1/2 Stick unsalted butter, softened                    + 1/4 cup Cornstarch
                                                                                    = 2 1/4 cups Cake flour

Instructions

• Clean Strawberries and puree in food processor
• Sprinkle the 1-2tsp Sugar on top of pureed strawberries and leave overnight

• In the morning, strain the berry-mush. You don't have to have it all completely out, but you want the liquid-y portion to put on the cake after it has baked.

        Now, ON TO THE CAKE!!

• In the mixer bowl combine in this order, one at a time, make sure each is all mixed up the move on to the next... just sayin' :)
  Eggs, Milk, softened Butter, Vanilla, and Sugar

• In a separate bowl combine:
  cake flour, baking powder, and salt                                   

• Now add dry ingredients to mixer bowl little at a time.. otherwise you will probably have everything covered in whiteness
• Now add 1 cup strawberry puree
  Use the rest of the strawberry puree for the middle of your cake.

• Beat at medium speed for about a minute
• Add any coloring if you wish....
  (I'm personally changing my opinion on food coloring. Have a read on the subject.)
• Pour the batter into 2 greased & floured round cake pans
• Bake for 25 minutes on 350° or until an inserted toothpick in the center of the cake comes out clean..
• Let cakes rest for 10 minutes in pan
• Then let them cool for 2 hours on a wire rack
• Once cooled, poke a bunch of holes in the tops of your cakes with a straw NOT all the way through, stay like, mid-way.
• Pour the reserved strawberry liquid over the holes and spread so it will soak into the cakes
• Now, put some Buttercream Icing (recipe) into a piping bag
• Pipe a circle on the edge of the top of the cake layer that is going to be the bottom, this will hold your strawberries in.
• Now spread the pureed strawberries into the middle of the icing circle
• Stack the other cake on top and ice away

Enjoy!
♥