Happy Mother’s Day to my wonderful Mom. She is the strongest woman I know and I am so thankful for everything she has done to help me become the woman I am today.
Mom got to pick dessert for our lunch today, and she picked this strawberry cake. I have made this cake 3 times now, in the last month, since finding this recipe. This is the first recipe for strawberry I have found that does not include strawberry gelatin in the ingredients – all of the flavor comes from fresh strawberries, as does the nice pink color. I have made a cake and also cupcakes, and both are delicious.
Strawberry Cake/Cupcakes, from Confections of a Foodie Bride
3/4 cup strawberry puree – see below
1/4 cup milk, at room temperature
6 large egg whites, room temperature
1 Tbsp vanilla extract
2 1/4 cup cake flour, sifted
1 1/2 cups sugar
4 tsp baking powder
1 tsp salt
12 Tbsp unsalted butter (1 1/2 sticks), at room temperature
***for the strawberry puree you can use either frozen or fresh (hulled) strawberries (I have used both, and they were both fine). If you use frozen strawberries be sure to thaw and drain juices. Just puree strawberries in a food processor and you are all set. I used about a dozen fresh strawberries and that is plenty for 3/4 cup. Another option is to puree extra strawberries to use as a filling in your cake.
Preheat oven to 350 degrees F, for both cake and cupcakes
Line cupcake pan with paper liners or grease two 8-inch cake pans.
In a medium bowl, combine flour, baking powder, and salt. Set aside. In a mixer on medium speed, cream together the butter and sugar. Add in vanilla extract, milk and egg whites – making sure each ingredient is mixed in well before adding the next. Fold in strawberry puree.
If making cupcakes, fill liners about 2/3 full. Bake about 18-20 minutes for cupcakes and about 25 minutes for two 8-inch cake pans or until a toothpick inserted comes out clean. Let cakes cool before frosting. These taste wonderful with a simple vanilla buttercream frosting.