Delicious Strawberry Cake From Scratch Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
• Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Steps:

• STRAWBERRY PUREE: Thaw frozen strawberries and pour into a strainer placed over a bowl and let sit. Lightly toss occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard. Place strawberries in a food processor or blender and puree. You may also use fresh strawberries - hull, slice and sprinkle with a few tsp. of sugar and cover at room temp. for a few hours until juicy and puree. Makes approximately 1 1/4 cups.
• Preheat oven to 350 degrees and prepare 2 8 inch pans; line the outside with foil or use bake even strips and use baking spray w/flour on the inside.
• In a small bowl combine strawberry puree, egg whites and vanilla. Mix with a fork until well blended.
• In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
• Add liquids and beat at medium speed for about 1 minute or until fully and evenly combined. Stop mixer to scrape down sides of bowl and hand beat for 30 more seconds.
• Divide batter evenly among pans and smooth tops.
• Bake for about 25 minutes or until toothpick inserted in center comes out clean. Let cake rest in pans for 10 minutes, turn out onto wire racks and cool completely {about 2 hours}.
• FROSTING DIRECTIONS:
• Place egg whites and sugar in a heat proof mixer bowl {I use the bowl from my stand mixer}set over a pot of simmering water. Whisk until sugar dissolves and mixtures reaches 160 degrees on a candy thermometer. Remove from heat and attach to stand mixer {a stand mixer is STRONGLY recommended for this recipe!}.
• Whisk until mixture resembles shaving cream. Add butter 1 tablespoon at a time mixing well in between each addition.
• Add strawberry puree. Beat until smooth.
• DON'T FREAK OUT WHEN IT LOOKS LIKE IT'S NOT COMING TOGETHER!!! JUST KEEP BEATING IT :)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cover the bottoms of one 8-inch springform pan and one 9-inch spring form pan with parchment paper or grease and lightly flour.
• Mix flour, baking powder, and salt in a large measuring cup.
• Beat butter, sugar, eggs, strawberry extract, and vanilla extract together in a large mixing bowl until smooth.
• Stir flour mixture, 1 cup at a time, and milk, 1/3 cup at a time, into butter mixture until a well-blended batter forms; stir strawberry puree into batter.
• Pour batter into prepared springform pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes.