Sweet and Tart Strawberry Cake
Posted on September 18, 2019
Light and Fluffy and Irresistable
Is there anything more delectable than a strawberry cake? The balance of sweet spongue and tart berry is as beautiful as it is tasty. And like my mom always says… you eat with your eyes first!
Pair this with a feathery whipped icing, pop a couple of edible flours on top, and you have the perfect dessert for a tea party, a summer get-together, a church picnic, or a bridal shower!
It’s strawberry cake, y’all! You can’t go wrong!
- 3 Cups Strawberries, pureed in a food processor
- 2 Cups Granulated Sugar
- 1 – 3 oz. Package Strawberry Gelatin
- 1 Cup (2 Sticks) Butter, Room Temperature
- 4 Eggs, Room Temperature
- 2 3/4 Flour, Sifted
- 2 1/2 Teaspoons Baking Powder
- 1 Cup Whole Milk
- 1 Tablespoon Vanilla
Preheat oven to 350. Prepare 2 – 8″ Rounds, or 1 – 9×13 Sheet pan by greasing and flouring the bottom and sides, or the preferred method, lining it with parchment paper. Makes 24 cupcakes.
Cook the pureed strawberries over medium heat for approximately 30 minutes, until the puree is reduced by half. Let cool. It should be very thick and red.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Pour into prepared pans.
Bake for 25 – 30 minutes, until toothpick comes out clean. Let cool for 10 minutes, then turn onto a wire rack to cool.
I always recommend drizzling with simple syrup and wrapping in plastic wrap before freezing, or refrigerating, to retain moisture!