Prep Time
30 minutes
Cook Time
30 minutes
Serves
10-16
Cake Batter Ingredients
- 2 Pounds of Strawberries
- 2 1/2 cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoons Baking Soda
- 12 tablespoons unsalted soften Butter
- 1 cup Sugar
- 1 teaspoon salt
- 3 large Egg Whites
- 2 large Eggs
- 2 1/2 Vanilla Bean Paste
- 3/4 cup Whole Milk
- 1/3 plain Yogurt
- 1/2 cup Freeze Dried Strawberries (blended or crushed into a powder)
- 3/4 cup Starwberry Puree
Steps
1
Make Strawberry puree by slicing 1 pound of strawberries and adding them to a sauce pan. Simmer on low medium heat. Smash them with a fork and stir often, for about 30 mins. Puree will reduce to a little over a cup of Puree. You want to let Puree cool completely.
2
Preheat oven to 350 degrees; grease two 9 inch pans.
3
Whisk dry ingredients ( Flour, baking soda, baking powder, and salt)
4
In a large bowl beat Butter, sugar, until fluffy, then add egg whites, and eggs. When well combined add in Yogurt and vanilla paste until combined.
5
On low mix in dry ingredients alternating with milk until well combine.
6
Fold in 3/4 cup of strawberry puree for taste and 1/2 cup of freeze dried strawberries for color.
7
Divide the batter between two pan and bake for 30 mins .
8
Let Cakes cool in pan for ten minutes, then move to cooling racks while you prepare frosting .
Prep Time
5 minutes
Cook Time
10 minutes
Frosting Ingredients
- 12 ounces cream cheese
- 12 tablespoon room temperature butter
- 4 1/2 cups powder sugar
- 3 tablespoons milk
- 1 1/2 teaspoons pure vanilla bean paste
- 1 1/4 freeze dried strawberries
- 1/8 teaspoon salt
- 1/2 cup strawberry puree
Steps
1
Beat cream cheese and butter until smooth.
2
Add strawberry Puree, freeze dried strawberry’s, sugar, vanilla, salt, milk, and powder sugar.
3
Frost chilled cakes and chill for thirty minutes before adding sliced strawberries. If you put the strawberries in while the cake is warm they will slide off. Use the remaining pound of strawberries to top your cake and decorate.
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