This is no Paula Deen's strawberry cake, but I have to say its pretty damn good anyways. My husband has be thing or two for strawberry cake and rarely passes up a slice whenever we have brunch at the country club. *sigh* Anyways, one day he pointed out to me that I never made him strawberry cake. Hmm... I've made strawberry banana bread, strawberry spritz, strawberry streusal, even strawberry ice cream, but never have I made a cake. So, when presented with a challenge, I never refuse.strawberry cake with vanilla buttercream
- 1-3/4 cup cake flour
- 1/2 cup whole milk, room temperature
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup strawberry puree
- 1-1/2 cups sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 2 sticks (16 tbsp) unsalted butter, cut into pieces and softened
vanilla buttercream ingredients
- 6 large egg yolks, room temperature
- 3/4 cup sugar
- 1/2 cup corn syrup
- 2-1/2 tsp vanilla extract
- 1/4 tsp salt
- 4 sticks butter, cut into chunks and softened
- adjust an oven rack to the middle position and heat the oven to 350 degrees F. grease and flour two 8" or 9" round cake pans, then line the bottoms with parchment paper. whisk the milk, eggs, strawberry puree, and vanilla together in a small bowl.
- in a standing mixer, whisk the flour, sugar, baking powder, and salt together on low speed until combined. increase the speed and beat the butter into the flour mixture, one piece at a time. continue to beat the mixture until it resembles moist crumbs.
- beat in all but 1/2 cup of the milk mixture, then increase the speed and beat the batter until smooth, light and fluffy. reduce the speed to low and beat in the remaining milk mixture until the batter looks slightly curdled.
- give the batter a final stir with a spatula to make sure it is thoroughly combined. scrape the batter into the prepared pans and smooth the tops with a spatula. lightly tap the pans to settle the batter. bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 20-25 minutes, rotating pans halfway.
- cool the cakes in the pans for 10 minutes. run a small knife around the edge of the cakes, then flip them out onto a wire rack. peel off the parchment paper, flip the cakes right side up, and cool completely before frosting, about 2 hours.
- while the cake is cooling, whip the egg yolks in a large bowl with an electric mixer until slightly thickened and pale yellow.
- meanwhile, bring the sugar and corn syrup to a boil in a small saucepan over medium heat, stirring occasionally to dissolve the sugar.
- before the mixture cools off, turn the mixer to low and slowly pour the warm sugar syrup into the whipped egg yolks without hitting the side of the bowl or the beaters. increase the speed to medium-high and whip the mixture until it is light and fluffy and the bowl is no longer warm.
- reduce the speed to low and add the vanilla and salt. gradually add the butter, piece by piece, until completely incorporated. increase the speed and whip the buttercream until smooth and silky.
- to assemble the cake, place one cake layer on a platter or cake stand. spread 1-1/2 cups frosting evenly across the top of the cake with a spatula. place the second cake layer on top and then spread the remaining frosting evenly over the top and sides of the cake.