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Fresh Strawberries cake


Fresh Strawberry Cake

 

This fresh strawberry cake is made from FRESH strawberry reduction! The cake is moist, fluffy, beautiful color and the perfect cake for summer. This recipe makes three 6″x2″ cake rounds or two 8″x2″ cake rounds

Ingredients
Fresh Strawberry Cake 
14 oz (397 g) AP flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
8 oz (227 g) unsalted butter room temp
10 oz (284 g) granulated sugar
1 tsp vanilla extract
1/2 tsp lemon extract
1 1/2 tsp strawberry extract
zest one lemon
6 oz (170 g) egg whites room temp
4 oz (113 g) strawberry reduction room temp
6 oz (170 g) milk room temp
1/2 tsp electric pink food color

Strawberry Reduction
32 oz (454 g) frozen strawberries
1 tsp lemon zest
1 tbsp lemon juice
1 pinch salt
4 oz (113 g) sugar

Easy Strawberry Buttercream Frosting
4 oz (113 g) pasteurized egg whites
16 oz (454 g) unsalted butter
16 oz (454 g) powdered sugar
1/2 tsp salt
4 oz (113 g) strawberry reduction

Instructions
Strawberry Reduction Instructions
Defrost strawberries if frozen or cut up strawberries if whole. Blend strawberries if you prefer a smoother texture of strawberry reduction.
Place into a small saucepan and bring to a simmer over med heat. Add in sugar if desired.
Once bubbling, reduce heat to medium and let slowly reduce until berries begin to break up and the mixture has reduced by half.
Occasionally stir the mixture to prevent burning. You should end up with about 2 cups of thick strawberry reduction that looks like tomato sauce. Add in lemon zest, juice, and salt. Transfer to another container and let cool before use.
You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover puree can be stored in the fridge for up to one week or frozen for 6 months.

Strawberry Cake Instructions

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