Strawberry Cake from Scratch
Ingredients:
– 1 cup unsalted butter, softened
– 1 cups white sugar
– 1 3-ounce package strawberry-flavored gelatin
– 4 large eggs
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– teaspoon salt
– 1 cup whole milk
– 1 tablespoon vanilla extract
– cup strawberry puree from fresh or frozen strawberries
For the Frosting:
– cup unsalted butter, softened
– 4 cups powdered sugar
– cup strawberry puree
– 1 teaspoon vanilla extract
Directions:
1. Preheat the Oven: Preheat your oven to 350F 175C. Grease and flour two 9-inch round cake pans.
2. Cream the Butter and Sugar: In a large bowl, cream the softened butter, white sugar, and strawberry gelatin together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
3. Mix Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
4. Combine Wet and Dry: Gradually add the flour mixture to the butter mixture, alternating with the milk. Stir in the vanilla extract and strawberry puree until the batter is smooth and well combined.
5. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. Make the Frosting: In a medium bowl, beat together the softened butter, powdered sugar, strawberry puree, and vanilla extract until smooth and fluffy.
7. Assemble the Cake: Once the cakes are completely cooled, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides of the entire cake. Decorate with fresh strawberries if desired.
Nutritional Information:
– Prep Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes
– Kcal: 400 kcal per serving Servings: 12 servings
#StrawberryCake #HomemadeDesserts #CakeFromScratch #FreshStrawberries #SummerBaking