Strawberry Cake

Serves 1
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Directions

  1. 1Cut off the green tops from the strawberries.
  2. 2Cut off the green tops from the strawberries.
  3. 3Cut off the green tops from the strawberries.
  4. 4Place the strawberries into a blender.
  5. 5Place the strawberries into a blender.
  6. 6Place the strawberries into a blender.
  7. 7Blend the strawberries to create a puree.
  8. 8Blend the strawberries to create a puree.
  9. 9Blend the strawberries to create a puree.
  10. 10Pour the strawberry puree into a saucepan.
  11. 11Pour the strawberry puree into a saucepan.
  12. 12Pour the strawberry puree into a saucepan.
  13. 13Turn the heat to medium-low and let the puree simmer and reduce by half.
  14. 14Turn the heat to medium-low and let the puree simmer and reduce by half.
  15. 15Turn the heat to medium-low and let the puree simmer and reduce by half.
  16. 16Let the reduced strawberry puree cool.
  17. 17Let the reduced strawberry puree cool.
  18. 18Let the reduced strawberry puree cool.
  19. 19Add 2 and 3/4 cups of cake flour to a mixing bowl.
  20. 20Add 2 and 3/4 cups of cake flour to a mixing bowl.
  21. 21Add 2 and 3/4 cups of cake flour to a mixing bowl.
  22. 22Add 2.5 teaspoons of baking powder to the flour.
  23. 23Add 2.5 teaspoons of baking powder to the flour.
  24. 24Add 2.5 teaspoons of baking powder to the flour.
  25. 25Add 1/4 teaspoon of baking soda to the flour.
  26. 26Add 1/4 teaspoon of baking soda to the flour.
  27. 27Add 1/4 teaspoon of baking soda to the flour.
  28. 28Add 1 teaspoon of salt to the flour mixture.
  29. 29Add 1 teaspoon of salt to the flour mixture.
  30. 30Add 1 teaspoon of salt to the flour mixture.
  31. 31In a separate mixing bowl, add 1 cup of softened unsalted butter.
  32. 32In a separate mixing bowl, add 1 cup of softened unsalted butter.
  33. 33In a separate mixing bowl, add 1 cup of softened unsalted butter.
  34. 34Add 2 cups of sugar to the butter.
  35. 35Add 2 cups of sugar to the butter.
  36. 36Add 2 cups of sugar to the butter.
  37. 37Mix the butter and sugar together until creamed.
  38. 38Mix the butter and sugar together until creamed.
  39. 39Mix the butter and sugar together until creamed.
  40. 40Add 4 egg whites (from 4 separated eggs) to the mixture.
  41. 41Add 4 egg whites (from 4 separated eggs) to the mixture.
  42. 42Add 4 egg whites (from 4 separated eggs) to the mixture.
  43. 43Add vanilla paste to the mixture.
  44. 44Add vanilla paste to the mixture.
  45. 45Add vanilla paste to the mixture.
  46. 46Mix the ingredients together, scraping down the bowl as you mix.
  47. 47Mix the ingredients together, scraping down the bowl as you mix.
  48. 48Mix the ingredients together, scraping down the bowl as you mix.
  49. 49Combine 1/2 cup of cooled strawberry puree with 1/2 cup of whole milk to make strawberry milk.
  50. 50Combine 1/2 cup of cooled strawberry puree with 1/2 cup of whole milk to make strawberry milk.
  51. 51Combine 1/2 cup of cooled strawberry puree with 1/2 cup of whole milk to make strawberry milk.
  52. 52Alternate adding the flour mixture and the strawberry milk to the wet ingredients, mixing after each addition.
  53. 53Alternate adding the flour mixture and the strawberry milk to the wet ingredients, mixing after each addition.
  54. 54Alternate adding the flour mixture and the strawberry milk to the wet ingredients, mixing after each addition.
  55. 55Add a little bit of pink food dye to the batter to enhance the color.
  56. 56Add a little bit of pink food dye to the batter to enhance the color.
  57. 57Add a little bit of pink food dye to the batter to enhance the color.
  58. 58Prepare cake pans by greasing them with butter, dusting with flour, and lining the bottom with parchment paper.
  59. 59Prepare cake pans by greasing them with butter, dusting with flour, and lining the bottom with parchment paper.
  60. 60Prepare cake pans by greasing them with butter, dusting with flour, and lining the bottom with parchment paper.
  61. 61Divide the cake batter evenly into the prepared cake pans.
  62. 62Divide the cake batter evenly into the prepared cake pans.
  63. 63Divide the cake batter evenly into the prepared cake pans.
  64. 64Bake the cakes in the oven at 350°F (175°C) for 30 minutes.
  65. 65Bake the cakes in the oven at 350°F (175°C) for 30 minutes.
  66. 66Bake the cakes in the oven at 350°F (175°C) for 30 minutes.
  67. 67Remove the cakes from the oven and let them cool.
  68. 68Remove the cakes from the oven and let them cool.
  69. 69Remove the cakes from the oven and let them cool.
  70. 70For the frosting, add 8 ounces of cream cheese to the mixer.
  71. 71For the frosting, add 8 ounces of cream cheese to the mixer.
  72. 72For the frosting, add 8 ounces of cream cheese to the mixer.
  73. 73Add 8 ounces of unsalted butter to the cream cheese.
  74. 74Add 8 ounces of unsalted butter to the cream cheese.
  75. 75Add 8 ounces of unsalted butter to the cream cheese.
  76. 76Mix the cream cheese and butter together.
  77. 77Mix the cream cheese and butter together.
  78. 78Mix the cream cheese and butter together.
  79. 79Add the remaining strawberry puree to the frosting mixture.
  80. 80Add the remaining strawberry puree to the frosting mixture.
  81. 81Add the remaining strawberry puree to the frosting mixture.
  82. 82Add vanilla to the frosting mixture.
  83. 83Add vanilla to the frosting mixture.
  84. 84Add vanilla to the frosting mixture.
  85. 85Mix the frosting ingredients together.
  86. 86Mix the frosting ingredients together.
  87. 87Mix the frosting ingredients together.
  88. 88Gradually add 6 cups of sifted powdered sugar to the frosting, one cup at a time, mixing after each addition.
  89. 89Gradually add 6 cups of sifted powdered sugar to the frosting, one cup at a time, mixing after each addition.
  90. 90Gradually add 6 cups of sifted powdered sugar to the frosting, one cup at a time, mixing after each addition.
  91. 91Frost the cooled cake.
  92. 92Frost the cooled cake.
  93. 93Frost the cooled cake.

Ingredients

  • 1 pound strawberries
  • 1 pound strawberries
  • 1 pound strawberries
  • 2.75 cups cake flour
  • 2.75 cups cake flour
  • 2.75 cups cake flour
  • 2.5 teaspoons baking powder
  • 2.5 teaspoons baking powder
  • 2.5 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 cup softened unsalted butter
  • 1 cup softened unsalted butter
  • 1 cup softened unsalted butter
  • 2 cups sugar
  • 2 cups sugar
  • 2 cups sugar
  • 4 egg whites (from 4 eggs)
  • 4 egg whites (from 4 eggs)
  • 4 egg whites (from 4 eggs)
  • vanilla paste
  • vanilla paste
  • vanilla paste
  • 0.5 cup whole milk
  • 0.5 cup whole milk
  • 0.5 cup whole milk
  • pink food dye
  • pink food dye
  • pink food dye
  • 8 ounces cream cheese (for frosting)
  • 8 ounces cream cheese (for frosting)
  • 8 ounces cream cheese (for frosting)
  • 8 ounces unsalted butter (for frosting)
  • 8 ounces unsalted butter (for frosting)
  • 8 ounces unsalted butter (for frosting)
  • 6 cups sifted powdered sugar (for frosting)
  • 6 cups sifted powdered sugar (for frosting)
  • 6 cups sifted powdered sugar (for frosting)

Equipment

knifeblendersaucepanstovemixing bowlsstand mixermeasuring cupsmeasuring spoonsspatulacake pansparchment paperovencake stand

Tips

  • Use cake flour for a lighter cake texture.
  • Scrape down the mixer bowl as you go to ensure all ingredients are incorporated.
  • Alternate adding dry and wet ingredients to the batter.