Wednesday, April 7, 2010
It's hard to find a strawberry cake recipe (from scratch). This recipe is delicious! For the sample we tried before I made this as part of a wedding cake, I frosted it with a mixture of heavy cream and berry pie filling whipped together.
2 cups (14 ounces) white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups (11 ounces) sifted cake flour
2 1/2 teaspoons baking powder
1 cup (8 ounces) whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from (thawed) frozen sweetened strawberries
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.