Strawberry cake with buttercream frosting!

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1. hasta_la_vespa October 11, 2021

   Recipe adapted from https://sallysbakingaddiction.com/strawberry-cupcakes-with-creamy-strawberry-buttercream/
   Makes a 6 inch 5 layer cake:

   – 1 ¾ cups (207g) cake flour (spoon & leveled)
   – 1 teaspoon baking powder
   – ¼ teaspoon baking soda
   – ¼ teaspoon salt
   – ½ cup (115g) unsalted butter, softened to room temperature
   – 1 cup (200g) granulated sugar
   – 3 egg whites, at room temperature
   – ¼ cup (60g) sour cream or plain yogurt, at room temperature
   – 1 ½ teaspoons pure vanilla extract
   – ⅓ cup (80ml) whole milk, at room temperature
   – ¼ cup reduced strawberry puree

   1. Make the strawberry puree a day ahead.
   2. Take butter out of the fridge. Cut into small cubes, and bring to room temperature, about 1.5 hours.
   3. Preheat the oven to 350°F. Line cake pans with parchment paper.
   4. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
   5. Using a handheld mixer, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.
   6. In a separate bowl, beat in the egg whites on high speed until stiff peaks form, about 2 minutes, then gently fold in the batter. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the milk *just* until combined. Do not overmix. Whisk in ¼ cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. Batter will be thick.
   7. Pour batter in cake pans (about 155g per layer)
   8. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

   Strawberry Buttercream Frosting
   – 1 ½ cups (2lbs) chopped fresh strawberries
   – 1½ cup (352 g) salted butter, softened to room temperature
   – 4 cups (500g) icing sugar
   – 90ml heavy whipping cream
   – 1 teaspoon pure vanilla extract

   1. Add the strawberries to a food processor and puree until smooth.
   2. Add the puree to a small sized saucepan and cook over medium-low heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced, about 40 minutes. You should have about ¾ cups of puree. Let cool completely (in the fridge overnight).
   3. In a large bowl using a handheld mixer, beat the butter on medium-high speed until creamy, about 2 minutes. Add sugar, ½ cup strawberry puree, and vanilla. I
   4. Whip heavy cream,  about 3-4 mins until medium peaks form, then fold into the butter mixture.
   5. Taste. Add 1~2 more Tablespoons of heavy cream if needed to thin out, if desired. Add a pinch of salt if frosting is too sweet.
   6. Use immediately.
   7. Use extra strawberry purée in between the layers

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