This video is all about SUMMER!! It’s light, its fresh and its from seasonal fruit. In this post and video, I show you how to make strawberry cake, step by step … using fresh strawberries and strawberry puree!
Our vanilla buttercream video: http://youtu.be/rjqOTM5icOE
NOTE: To make strawberry puree, just blend fresh or frozen strawberries in a blender
- 2/3 cup strawberry puree (about 1 1/3 c whole strawberries, fresh or frozen, thawed)
- 3 cups AP flour
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup butter (salted or unsalted)
- 2 cups sugar
- 2 whole eggs
- 4 egg whites
- Bake at 350F for 40-45 minutes.
The first step is to make your strawberry puree by blending your strawberries until liquid. Mix puree together with milk, and vanilla. Set aside. In a small bowl combine flour, baking powder, baking soda and salt. Mix and set aside. In a stand mixer, cream butter and sugar until light and fluffy. Add eggs/whites and continue to mix. Alternating with half of the flour mixture, then half of the strawberry mixture, gradually combine all of the ingredients in the stand mixer until combined.
Bake at 350F until a toothpick inserted comes out clean, about 35-45 minutes. Allow to cool room temperature before icing.
For the buttercream topping:
- vanilla buttercream (white)
- fresh sliced strawberries for garnish
- excess strawberry puree for garnish
- wilton #21 Tip
- piping bag
To decorate this strawberry cake, I used a small rosette technique to cover the cake. Once at the top of the cake, pipe one border of rosettes along the edge of the cake, then add sliced strawberries along the border. Pipe another border of rosettes next to the strawberry slices, and then fill in the center with leftover puree. Garnish as desired.