double strawberry cake
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and granulated sugar until fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the buttermilk, vanilla extract, and strawberry puree until combined.
5. In another bowl, mix the flour, baking powder, baking soda, and salt.
6. Gradually add the dry mixture to the wet mixture, mixing until just combined.
7. Pour the batter evenly into the prepared cake pans.
8. Bake for 25-30 minutes or until a toothpick poked in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
10. For the frosting, beat the softened butter with the powdered sugar in a large bowl. Add heavy cream, vanilla, and strawberry puree. Mix until light and fluffy.
11. Once the cakes are cooled, place one layer on a serving plate. Spread a layer of frosting on top, then add diced strawberries.
12. Place the second layer on top and frost the top and sides of the cake.
13. Decorate the top with more diced strawberries.
Tips:
– For extra flavor, let the strawberry puree sit with a bit of sugar for 15 minutes before adding it to the batter.
– This cake can be made ahead of time and stored in the refrigerator, just frost it the day you plan to serve.
Enjoy your delicious double strawberry cake!
ADVERTISEMENT
