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Fresh Strawberry Cake Recipe (No Gelatin)
From freshaprilflours.com
12 servings
1 hr 4 min
Soft, fluffy layer cake studded with fresh strawberry pieces and topped with creamy freeze-dried strawberry buttercream.
| prepPreheat oven to 350°F / 177°C | ||||||
| prepGrease and flour two 8" or 9" round cake pans | ||||||
| 3 1/4 cups / 390 g all-purpose flour | Whisk flour, baking powder & salt | Alternate flour mixture & milk in 2 parts | Fold in strawberries gently | Divide between pans, bake 350°F / 177°C, 40–44 min | Cool cakes completely, trim, stack with frosting & frost sides | |
| 4 teaspoons baking powder | ||||||
| 1 teaspoon salt | ||||||
| 1 cup / 227 g unsalted butter, softened to room temperature | Cream butter, sugar & vanilla until fluffy | Beat in eggs & egg white one at a time | ||||
| 2 cups / 400 g granulated sugar | ||||||
| 1 1/2 teaspoons vanilla extract | ||||||
| 3 large eggs, room temperature | ||||||
| 1 large egg white, room temperature | ||||||
| 1 cup / 240 ml milk, room temperature | ||||||
| 2 cups finely chopped fresh strawberries | ||||||
| 1 cup / 20 g freeze-dried strawberries | Blend freeze-dried strawberries into powder | Add powdered sugar, milk, vanilla, strawberry powder & salt, beat smooth | ||||
| 1 cup / 227 g unsalted butter, softened to room temperature | Beat butter until creamy | |||||
| 4 to 5 cups / 480–600 g powdered sugar | ||||||
| 1/4 to 1/3 cup / 60–80 ml milk or cream | ||||||
| 2 teaspoons vanilla extract | ||||||
| 1/4 teaspoon salt | ||||||
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