Delicious Strawberry Cake From Scratch Recipes

DELICIOUS STRAWBERRY CAKE {FROM SCRATCH}

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 :)

STRAWBERRY SHORTCAKE FROM SCRATCH

Steps:

• Place strawberries in a bowl and stir in 1/4 cup sugar. Refrigerate until sugar has dissolved, about 30 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Place flour, remaining sugar, baking powder, and salt in a large bowl. Cut butter into 8 pieces and add to the bowl. Cut into the flour mixture with a pastry cutter or 2 knives until finely crumbled. Add milk and stir until dough just comes together.
• Place dough on a lightly floured surface and turn to coat with flour. Fold dough in half, press down, and push forward with the heel of your hand. Turn 90 degrees. Repeat 12 times. Roll dough out to 1/2- to 3/4-inch thickness and cut into 4-inch circles with a ring cutter or cookie cutter. Place shortcakes on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and let cool slightly.
• Meanwhile, pour heavy cream into a large bowl and beat with an electric mixer until it has increased in volume but is still soft. Add confectioners' sugar and mix until combined.
• Top each shortcake with whipped cream and spoon strawberries on top.

BYRON'S DELICIOUS STRAWBERRY CAKE

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.