Fresh Strawberry Cake with Strawberry Buttercream
Ingredients:
Cake:
• 3 cups Flour
• 2 cups Sugar
• 1 ½ tablespoons Baking Powder
• ¾ teaspoons Salt
• ¾ cup Canola Oil
• 1 ½ cups Strawberry Puree*
• 1 teaspoon Vanilla
• 1 teaspoon Lemon Juice
• 4 Eggs, beaten
• Pink food coloring (optional, for stronger color)
Strawberry Buttercream:
• 1 stick Butter, room temperature
• ⅛ teaspoon Salt
• 3 ½ cups Powdered Sugar
• ½ teaspoon Vanilla Extract
• 3 tablespoons Strawberry Puree
Instructions:
Cake:
1. Preheat your oven to 325 degrees and prepare 2 9-inch cake pans by greasing and flouring them.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
3. Add the canola oil, strawberry puree, vanilla, and lemon juice to the dry ingredients. Stir until everything is well combined.
4. Incorporate the beaten eggs and pink food coloring (if using), stirring until you achieve a smooth batter. Be careful not to overmix.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for a few minutes before transferring them to cooling racks.
8. Make sure the cakes are completely cooled before frosting.
Strawberry Buttercream:
1. In a large bowl, beat the room temperature butter until it becomes fluffy.
2. Add the salt, powdered sugar, and vanilla extract to the bowl. Beat until everything is well combined.
3. Incorporate the strawberry puree into the mixture and continue beating until the buttercream is light and fluffy.
4. If needed, adjust the consistency by adding more powdered sugar for thickness or a teaspoon of milk for a smoother texture.
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