Strawberry Strawberry Cake
I’m the official “Sharp Gathering Dessert Provider” and when I asked Andrew’s Sister Jane what her perfect birthday cake would be she said strawberry cake with strawberry frosting. After some pinterest perusing I landed on Sweetapolita’s Strawberry Layer Cake with Whipped Strawberry Frosting, I added even MORE strawberry to it and thus named it Strawberry Strawberry Cake, and the birthday girl LOVED it!
Strawberry Strawberry Cake: Minor adaptions from Sweetapolita.com
- 1 3/4 cups (350 g) sugar
- 1 package strawberry flavored gelatin
- 1 cup butter, softened
- 4 eggs (room temperature)
- 3 cups (300 g) sifted cake & pastry flour (you can make your own by adding 1 tbsp. of cornstarch for each cup of all purpose flower).
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup whole milk, room temperature
- 1 tablespoon pure vanilla extract
- 1/2 cup strawberry puree made from thawed frozen strawberries
- 3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
- 4 cups sifted (500 g) confectioners’ sugar (icing, powdered)
- 1 tablespoon milk
- 1 1/2 teaspoon pure vanilla extract
- pinch of salt
- 1/3 cup strawberry puree made from frozen strawberries (if you want the frosting seed-free, you can put the puree through a sieve before adding to frosting)
1.Thaw about two cups of frozen strawberries. Place into your favorite pulverizing tool (Magic Bullet) and puree the strawberries until smooth. Measure out 1/4 cup for cake and 1/3 cup for frosting.
2. Preheat oven to 350°F. Baker’s Joy spray 3 8” Round pans or the pan combo of your choice.
3. In a big measuring cup, combine 1 cup whole milk, 1/2 cup strawberry puree, 1 tablespoon vanilla.
4. Sift dry ingredients together in a medium bowl, and set aside.
5. In your kitchen aid cream, the butter, sugar, and jello, until you get pink puffy butter, after 5 minutes on medium
6. One by one add the 4 eggs. Mixing in-between.
7. Alternate adding your dry mix with your strawberry milk, mix enough to incorporate but don’t over mix.
7. Add the wet & dry ingredients to the creamed mixture by alternating–beginning and ending with dry ingredients and mixing just enough after each addition to incorporate, but not over mix.
8. Divide the batter in 3 cake pans.
9. Bake 25-30 minutes or until a cake tester comes clean when inserted into the center. (Mine took longer). After 10 minutes of cooling flip onto wire racks.
Directions for the Frosting:
1. With the paddle attachment whip your room temperature butter for 8 minutes on 4.
2. Add powdered sugar, milk, and vanilla, mix on low speed for 1 minute, then on medium speed for 6 minutes. (YES this recipe didn’t call for slowing adding the powdered sugar mess, and it still turned out.
3. Add strawberry puree slowly, I added about a 1/3 cup, by slowing adding, and tasting, trying to push how much strawberry the icing could handle before getting too watery.
4. Frost and decorate to your hearts content.
I made the Happy Birthday stencil by wrapping a thin piece of chipboard in contact paper and cutting it out with my Cricut. I had intended to use it as a reverse stencil using the sprinkles, but it wasn’t showing up as much as I hoped so I left it on the cake.
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