A pretty in pink cake. Frosting job isn't my best but this was a flavor test :)
Unlike something like lemon, strawberry isn't a very strong flavor so I had to noodle on how best to get a strong strawberry flavor into the cake without it being artificial. I started researching around and found a lot of recipes for box cake mix and strawberry jello....I will try the jello route because I love jello...but I need another option :)
I bought fresh, frozen and freeze dried strawberries for this test run. I figured a mix of the freeze dried and fresh/frozen purée would provide the most concentrated flavor per volume. Just fresh berries would add to much liquid...
Never got around to using the fresh berries. The frozen were easier to purée with a hand blender. Below is what it looks like if you powder freeze dried strawberries in your food processor....I call this "strawberry powder"
Resulting in light pink cake batter that basically doesn't hold it's color once cooked. It pretty much just looked like a vanilla cake...a creamy yellow color with some red specks. It smelled nice but for me the taste wasn't berry enough. The frosting held up well....but I need to try some different combos for the cake part.
3 cups flour (I used half all purpose and half cake flour)
1/4 strawberry powder
1 1/2 cups sugar
1 1/2 sticks unsalted butter (3/4 cup)
1/2 cup whole milk
1 cup strawberry purée (includes juice of one lemon about 1/8 cup)
4 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees. Grease two 8" baking pans and line the bottom with parchment paper.
Mix together flours, baking powder, salt and strawberry powder in a bowl and set aside. Combine milk and purée in a bowl and set aside
Cream together sugar and butter in a stand mixer with paddle attachment until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well between additions. Scape down sides of the bowl and mix again.
Add flour and liquid mixtures in halves, alternating the components and mixing slowly until incorporated. Beat on medium high and count to ten. scrape down sides with a spatula and make sure things are incorporated.
Pour into baking pans and bake for about 30-35 minutes or until a cake tester comes out clean. Remove from oven and cool completely before frosting.
1 package cream cheese softened
1 1/2 sticks unsalted butter
1/4 cup strawberry powder
1/4 cup strawberry purée
4-6 cups powdered sugar
Mix all ingredients in a stand mixer with paddle attachment. Beat on medium high for 3-5 minutes until light and fluffy. Frost in between layers, on top and sides of cake.