This was good - I mean, really, really good! You would be amazed at all the Strawberry Cake recipes out there that call for jello, or flavoring & red dye number 9.
This is the real deal; nothing fake in this baby, and all the strawberry flavor relies on is - get this -strawberries! I made this a few weeks ago before our local strawberries were even ready and I plan to make it again after I buy a plethora of flats from our local berry farm. Hubby hates cake, and he actually ate quite a bit of this (albeit secretly)!
I didn't know how this would turn out, so I made only half the recipe the first time and put some of the strawberry puree as a filling between the layer that I sliced into the cake. Definitley do NOT leave out the puree in the middle of the cake; it gives it a slight tangy-ness that would otherwise be a too sweet cake that leaves your teeth a bit sore, but with the puree in the middle, it was perfect!
Real Strawberry Cake|Makes 2 - 8" pans
3 cups frozen or very ripe fresh strawberries, hulled (if frozen, thawed)
1-2 tsp sugar (optional)
1/4 cup milk, at room temperature
1 Tbsp vanilla extract
2 1/4 cup cake flour, sifted
1 3/4 cup sugar
4 tsp baking powder
1 tsp salt
3/4 cup butter, softened (not melted)
If using frozen berries, thaw & remove excess liquid using a strainer. If using fresh, hull, slice, and toss with a bit of sugar, and then cover. Let sit for a bit until they are nice and juicy. Place strawberries in a food processor or blender and puree. Reserve 3/4 cup of the puree for the cake, the rest can be used as the filling, and for flavoring the frosting. (I really had to make sure I didn't eat it all, just as it was!)
Preheat oven to 350 degrees and grease two 8 inch pans.
In a small bowl, combine puree, milk, egg, and vanilla and mix with fork until well blended. In bowl of mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
Add liquids and beat at medium speed for about 1 minute or until full and evenly combined.
Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).
3 cups icing sugar
1.5 cups butter
3 tsp vanilla
Strawberry puree (and extra icing sugar if needed)
Cream butter, and slowly add icing sugar. Combine with vanilla and slowly add desired amount of reserved strawberry puree (this will depend on how pink you want it and how "strawberry-ey" you want it! Add extra icing sugar 1 Tbsp at a time until desired consistancy is reached. Whip for about 5-6 minutes until light and fluffy.
Source: Cake - http://www.jasonandshawnda.com/ (Confections of a Foodie Bride), adapted from Cook's Illustrated Classic White Cake and Good Things Catered. Frosting - BakingFetish original.