I bake a lot, but I haven't really shared much of that here. I figured I should add some diversity to my posts and share what I make, when I make it. So, here is the recipe for a homemade strawberry cake that I made for Ekaterina's birthday. I topped it with a homemade cream cheese frosting.
James had the guys small group at our house that night so they got to share in the festivities. Since purple is Ekaterina's favorite color, that is what I colored the frosting to be.
I've tried box mixes in the past for strawberry cake but they have an artificial taste to them. I made a strawberry cake from scratch a few months ago but it just didn't have the flavor that I wanted. Also, it's color was kind of bland. So, I went searching for another recipe. I came across a recipe replicating Sprinkle's bakery strawberry cupcakes. It said it made 12 cupcakes so I doubled the recipe, and then I added a little more than called for strawberry puree. To get my puree, I simply bought frozen strawberries in syrup because I wanted it to be on the sweeter side. By doubling the recipe, I got just enough cake batter for 3 layers in 9 inch pans.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Ingredients
- 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
- 1 1/2 cups all-purpose flour , sifted
- 1 tsp. baking powder
- 1/4 tsp. coarse salt
- 1/4 cup whole milk , room temperature
- 1 tsp. pure vanilla extract
- 1/2 cup (1 stick) unsalted butter , room temperature
- 1 cup sugar
- 1 large egg , room temperature
- 2 large egg whites , room temperature
Directions
Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
I added a little pink (from the NEON colors box) food coloring to ensure I'd get a color worthy of being called a strawberry cake.
Yum! I love a good strawberry cake.This one looks good and is so pretty with the purple frosting! :)
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