الإثنين 27 مايو 2024

Strawberry Cake

موقع أيام نيوز

The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.
Ingredients
Strawberry Puree
1 pound 454g fresh strawberries rinsed and hulled
Cake
2 and 12 cups 285g cake flour spooned leveled
2 teaspoons baking powder
12 teaspoon baking soda
1 teaspoon salt
34 cup 12 Tbsp 170g unsalted butter softened to room temperature
1 and 34 cups 350g granulated sugar
5 large egg whites at room temperature
13 cup 75g sour cream or plain yogurt at room temperature
2 teaspoons pure vanilla extract
12 cup 120ml whole milk at room temperature
12 cup reduced strawberry puree see step 1
optional 12 drops red or pink food coloring
Strawberry Cream Cheese Frosting
1 cup about 25g freezedried strawberries
8 ounces 226g fullfat brick cream cheese softened to room temperature



12 cup 8 Tbsp 113g unsalted butter softened to room temperature
3 cups 360g confectioners sugar
12 Tablespoons milk
1 teaspoon pure vanilla extract
salt to taste
Instructions
Make the reduced strawberry puree first and let cool Puree 1 pound of rinsed and hulled strawberries. You should have a little over 1 cup. Stirring occasionally simmer the puree over mediumlow heat until youre left with 12 cup or slightly more you need 12 cup for the cake. This takes at least 2535 minutes but could take longer depending on your pan or how juicy your strawberries were. Allow to cool completely before using in cake batter. I always make the reduced puree the day before so it has plenty of time to cool down. I cover and place in the refrigerator overnight. Allow it to come back to room temperature before adding to the cake batter. See Notes for further makeahead instructions.
Preheat oven to 350F 177C. Grease two 9inch round cake pans line with parchment paper rounds then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. If its helpful see this