Today I'm posting Strawberry cake which I have made from the scratch. Thanks to the farm fresh strawberries I managed to find, that I could immediately start baking this delicious dessert which neither has any artificial coloring as found in commercial baking shops nor any gelatine. Moreover, this cake has been baked with only strawberry slices as toppings and I have used strawberry puree along with heavy cream for frosting. Dear Blogger Friends, hope all of you try this one out and come out with results even better than mine.
1 1/2 cups All purpose flour
1 cup Granulated sugar
*1/2 cup fresh Strawberry puree
3/4 cup Butter, softened
1 tsp Vanilla extract
1 tsp Baking powder
1/4 tsp Salt
* To make fresh strawberry puree, slice and toss with 1 tbsp sugar and leave them in room temperature for almost an hour. Then place the strawberries in a food processor and puree. For smooth texture, press strawberries through a sieve to remove the seeds.
*Fresh strawberry puree (for smooth texture remove the seeds)
1 cup Heavy whipped cream
1/2 cup Icing sugar
1/2 tsp Vanilla extract
Pre-heat oven to 325 Degrees. Prepare two 8-inch cake pans, spray and dust with flour. Keep aside.
Sift the dry ingredients together and set aside. Take a large bowl, with the help of hand blender, beat butter and sugar on medium speed till light and fluffy. Add all the wet ingredients into the bowl and mix well. Now with the blender, on low speed, mix dry ingredients and mix until combined. Divide the batter evenly among the two pans and smooth the top with a spatula. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time may vary depending on the type and efficiency of your oven). Transfer pan to a wire rack to cool completely. Now it's ready for frosting.
Beat heavy cream at medium speed until soft peaks form, this will take just one minute. Then add sugar, vanilla essence, strawberry puree and beat just until stiff peaks form. Adjust the sweet part, as lot of depend of your strawberry batch.
To assemble the Cake:
Slice the cake in half carefully by either long serrated knife or by running a thread in between. Place the bottom layer and cover with whipped strawberry frosting and carefully level the top of the other cake, and place it directly on top of the frosted one. Now cover the whole cake with the remaining frosting and give a smooth finishing. Decorate with few strawberry slices and keep this in fridge for half and hour before you serve.
|This picture was taken at night so please bear with the poor outcome|