Ingredients

The following ingredients have 8 Servings
  • Cake:
  • 1 pound Fresh Strawberries
  • 1 1/2 cups Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 2/3 cup plus 1 tablespoon Granulated Sugar
  • 3/4 cup Unsalted Butter
  • 2 teaspoons Vanilla
  • 1/4 cup Milk
  • 2 eight inch cake pans
  • Parchment Paper
  • Frosting:
  • 1 stick of Butter
  • 1 teaspoon Vanilla
  • 2 tablespoons Cream
  • 5 cups of Powdered Sugar

Instruction

  • Line the cake pans with parchment and heat your oven to 350 degrees.
  • The first step is to roast the strawberries. Slice the stems off the strawberries and cut them in half. Line a baking sheet with parchment, spread the strawberries out on top, and sprinkle one tablespoon of sugar over. Roast the berries for 10 minutes. Then put them in a blender and purée. Strain the strawberry purée to remove the seeds.
  • Combine the flour, baking powder, and salt in a medium bowl.
  • Use a microwave to carefully melt the butter so that it is melted by not hot.
  • Use an electric mixer to combine the eggs and sugar on a medium speed. Mix for about 2 minutes until the eggs are light and foamy. Then, while mixing, add the vanilla and butter.
  • Continue mixing on a medium low speed and add half of the flour mixture.
  • Then add the milk and 3/4 cups of the strawberry purée. Mix to combine and then add the rest of the flour mixture and mix, scraping down the sides of the bowl if necessary.
  • Divide that batter evenly between the cake pans. Bake at 350 degrees for 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • While the cake bakes, make the frosting. Clean out your mixer, and then whip the butter with the vanilla. Then add 2 cups of powdered sugar, one at a time. Then add the remaining strawberry purée. Continue adding the powdered sugar, one cup at a time. Last, add cream to get the frosting to a stiff but soft texture.
  • Let the cake cool completely before frosting.