STRAWBERRY CAKE {FROM SCRATCH}

STRAWBERRY CAKE {FROM SCRATCH}

Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

INGREDIENTS

  • 2½ cups cake flour (spooned then leveled)
  • 1½ cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons cold unsalted butter, diced or thinly sliced
  • 5 egg whites, room temperature
  • ¾ cup milk (2% or whole preferred), room temperature
  • ½ cup reduced strawberry puree (see below for ingredients and directions)
  • 2 teaspoons pure vanilla extract
  • ¼ cup vegetable oil
  • Pink food coloring
Other Ingredients
  • 1½ pounds strawberries, stems removed

Strawberry Buttercream Frosting
  • ½ cu unsalted butter, room temperature
  • 1 cup vegetable shortening
  • 4 cups powdered sugar, sifted
  • ½ teaspoon salt
  • ½ cup reduced strawberry puree

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