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Fresh Strawberry Cake with Strawberry Buttercream Icing

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Fresh Strawberry Cake with Strawberry Buttercream Icing

Directions

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Ingredients :

  • 2 pints fresh strawberries
  • 6 teaspoons white sugar
  • Methods :

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9-inch cake pans that are at least 1 1/2 inches high.

  • Step 2

    Sprinkle strawberries with sugar in a bowl and let sit for at least 20 minutes, or until juices accumulate.

  • Step 3

    Puree strawberries in a blender until smooth and set aside.

  • Step 4

    Combine sugar, butter, and vanilla extract in a separate bowl and beat with an electric mixer. Add eggs and beat until smooth. Add 1 cup strawberry puree, oil, strawberry extract, and food coloring. Mix well. Add flour, gently folding until well mixed. Pour batter evenly into the prepared cake pans.

  • Step 5

    Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

  • Step 6

    Make the frosting while the cakes cool. Combine confectioners' sugar, butter, heavy cream, 4 tablespoons of strawberry puree, and vanilla extract in a bowl. Whip thoroughly, adding more puree to color and taste as needed.

  • Step 7

    Sandwich cake layers with frosting. Cover the top and sides with remaining frosting.

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