Wednesday, March 12, 2014

Strawberry Cake

Yield:  triple-layer, 8" or 9" round cake or approx 26-30 cupcakes

  • 3 ½ c. flour, all-purpose
  • 1 t. baking soda
  • ½ t. baking powder
  • ½ t. salt
  • 1 c. salted butter, softened (2 sticks)
  • 2 c. sugar
  • 3 eggs
  • 1 c. fresh strawberry purée
  • 2 t. strawberry extract. optional
  • 1 ½ t. vanilla extract, clear
  • 2 c. plain yogurt or sour cream or strawberry yogurt
  • red food coloring, optional

  1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
  2. Combine dry ingredients (flour, baking soda, baking powder, salt) in medium bowl; set aside.
  3. In large mixing bowl cream butter, add sugar until smooth.  Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
  4. Add strawberry purée; mix well.  Add strawberry extract, mix.  Add vanilla extract, mix. If adding food coloring, do that now.
  5. Alternately add flour and yogurt/sour cream.  Mix well, until just combined.
  6. Batter is thick.  Divide evenly among 8" rounds or fill cupcake tin 3/4 full - use an ice cream scoop.
  7. Bake cakes approx. 32-37 minutes; bake cupcakes approx. 21-25 minutes.
  8. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
  9. Batter does not rise significantly.
  10. Frost when completely cool.

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