- 24-36oz strawberries
- 1/4 cup milk (room temp)
- 4 eggs
- 1 tbsp vanilla extract
- 2 1/4 cup cake flour (sifted)
- 1 1/2 cup sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 1/2 stick butter (softened)
- handful raspberries
- leftover from the cake strawberry puree
- 2 sticks butter (softened)
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 5 cups confectioner's sugar
- Preheat the oven to 350˚
- Blend strawberries until pureed setting 3/4 of a cup aside for the middle layer of the cake. Taste test the puree to see if it’s sweet enough, if your strawberries aren’t ripe enough add confectioner’s sugar until it’s to your liking.
- Spray the inside of your spring form pan with PAM and dust on a light layer of cake flour. (You can either use two spring form pans if you have two or one and cut the cake in half after you’re done baking.)
- In a small bowl mix the remaining puree, milk, eggs and vanilla.
- In a larger bowl mix together the flour (sifted), sugar, baking powder and salt. First cutting the butter into smaller chunks, add it into the mixture. Mix until they look like moist crumbs. Don’t continue mixing or else it will turn into a dough and will be harder to mix with the other ingredients!
- Poor the wet ingredients into the dry ingredient bowl until it’s smooth then pour evenly into either your one or two pans.
- If using two pans, bake for 25 minutes, if using one pan bake for 35-45 minutes or until firm. When it has finished baking allow the cakes to cool fully before trying to release it from the pan. (I suggest flipping your cake over so you have a smooth leveled surface to frost afterwards rather than a bit of a dome. Be careful not to let the cake split! If you’re cutting the cake in half to make two layers, use a serrated knife and make very small back and forth cuts to avoid making lots of crumbs.)
- Use the 3/4 cup of puree to lightly layer the bottom layer of the cake. I put most of the puree in the center and not much around the edges knowing it would end up dribbling over when I put the other layer on top. Place the second layer of cake on top then frost the cake evenly.
- To make the frosting add the butter in small chunks and cream it until smooth, add the vanilla and almond extract and mix again until smooth. Slowly add in the confectioner’s sugar and stir with a large spoon or a silicone spatula until smooth. Add the leftover puree from the middle section of the cake to add a little color to the frosting. Adding milk also helps to thin out the frosting to make it easier to mix and spread onto the cake.
- (optional) I think it looks nice rimmed with raspberries. I put 12 raspberries on in the same placement as the hours of a clock and it gives it an extra something; along with the spacing for where to cut a perfect slice of cake
- I place it in the fridge for about 10 minutes to harden the icing a little and then voila! You’re done.
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