Strawberry Cake
Ingredients
- 1 ½ ccake flour
- ¾ call-purpose flour
- 1 cgranulated sugar
- 1 tspbaking powder
- ¾ tspbaking soda
- ¾ tspkosher salt
- 2 ⅜ ozfreeze-dried strawberries
- ¾ cunsalted butter
softened
- 2eggs
large
- ⅝ csour cream
- ½ cmilk
whatever kind you have on hand
- 1 tbsplemon zest
zest from about 1/2 a lemon
- 2 tspvanilla extract
- 1batch plain frosting
- 1 .20 ozfreeze-dried strawberries
Directions
To make the strawberry cake:
- 1
Preheat the oven to 325 degrees F, mist three 6-inch cake pans** with non-stick spray, and line them with circles cut from parchment paper.
- 2
Pulse the freeze-dried strawberries to a fine powder in a food processor, mini-chopper, or blender.
- 3
Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, salt, and strawberry powder in the bowl of an electric mixer, and stir on low speed to combine.
- 4
Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute.
- 5
Add the eggs, one at a time, scraping the bottom and sides of the bowl to be sure all of the ingredients are fully incorporated.
- 6
Add the sour cream, milk, lemon zest, and vanilla.
- 7
Mix on medium speed for 2 to 3 minutes, to aerate the batter and build the cake's structure.
- 8
Divide the batter equally between the prepared pans, and bake for 30 to 40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
- 9
Cool completely before filling and frosting.
To make the strawberry frosting:
- 1
Pulse the freeze-dried strawberries to a fine powder in a food processor, mini-chopper, or blender.
- 2
Fold the powder into the frosting until well-blended.
Strawberry Cake
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