Strawberry Cake with Simple Strawberry Frosting
 
Prep time
Cook time
Total time
 
A sweet seasonal cake made with two pounds of fresh strawberries.
Author:
Serves: 12-15
Ingredients
For the Cake:
  • 1 pound (16 ounces) strawberries, hulled and pureed
  • 3 cups all-purpose flour
  • 1 heaping teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature and cubed
  • 2½ cups granulated sugar
  • 4 eggs, room temperature
  • 1½ teaspoons vanilla extract
For the Frosting:
  • 8 ounces (1/2 a pound) strawberries, hulled and pureed
  • 1¼ cup (2½ sticks) unsalted butter, room temperature and cubed
  • 3¼ cups powdered sugar, sifted
  • 1½ teaspoons vanilla extract
  • pinch of kosher salt
  • 8 ounces (1/2 a pound) strawberries, hulled and sliced, for decoration
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Puree your strawberries in a blender or food processor and set aside. In a small bowl, whisk together your flour and baking powder and set aside.
  3. Cream your butter in a standing mixer until smooth. Add in the sugar and beat until light and fluffy and a pale yellow color, about 3 minutes. Add in the eggs, one at a time, followed by the vanilla, scraping down the sides of the bowl as needed. Alternate adding in the flour and strawberry puree, starting and ending with the flour.
  4. Line 4 9-inch cake pans with parchment paper and butter the parchment and sides of the pan well. Divide the batter among the 4 cake pans, then bake for 20-25 minutes, until the cakes are lightly golden on top (all ovens vary, so start checking on them at 20 minutes and bake for another 5-10 minutes as needed). Remove the cakes from the oven and allow to cool completely before running a butter knife around the edges and removing them from the pans.
  5. When the cake is ready to be frosted, make the frosting. Puree your strawberries and set aside. In a standing mixer, cream your butter until smooth, then add in the sifted powdered sugar (sifting helps keep lumps out of the frosting), pureed strawberries, vanilla and salt and beat for a minimum of 5-6 minutes, until fluffy. The frosting will be a bit lumpy, but that's because you are using fresh strawberries and they will never be smooth unless you run them through a sieve, which you are more than welcome to do, but I opted for a more 'rustic' look.
  6. Place one cake layer on your work surface when you are ready to frost the cake. Spread about ¼ of the frosting onto this layer, being sure that there is enough frosting around the edges to peek out and create this said 'rustic' look to the cake. Place another layer on top of the frosting, spread about ¼ onto this layer, and repeat. For the last layer, spread the remaining ¼ of frosting on top, then decorate with sliced strawberries. You may also sprinkle with a bit more powdered sugar, if you like.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2014/05/19/fresh-strawberry-cake/