INGREDIENTS
CAKE
- 3 cups Flour
- 2 cups Sugar
- 1 1/2 tablespoons Baking Powder
- 3/4 teaspoons Salt
- 3/4 cup Canola Oil
- 1 1/2 cups Strawberry Puree*
- 1 teaspoon Vanilla
- 1 teaspoon Lemon Juice
- 4 Eggs beaten
- Pink food coloring - if desired - if you don't use it you won't have as strong of a color.
STRAWBERRY BUTTERCREAM
- 1 stick butter room temp
- 1/8 teaspoon salt
- 3 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons strawberry puree
INSTRUCTIONS
CAKE
- Preheat oven to 325 degrees. Grease and flour 2 9" cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the oil, strawberry puree, vanilla, and lemon juice to the dry ingredients and stir until combined.
- Add the eggs and food color (if using), and stir until smooth. {do not over mix!}
- Divide the batter evenly between the cake pans.
- Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool for a few minutes before removing and placing on cooling racks.
- The cakes need to be completely cooled before frosting.
STRAWBERRY BUTTERCREAM
- In a large bowl, beat your butter until it's fluffy. Add the salt, powdered sugar, vanilla; beat until combine. Add the strawberry puree and beat until light and fluffy. You may need to add more powdered sugar or a teaspoon of milk until you get the perfect consistency.
NOTES
** to make strawberry puree, wash the strawberries, dry, remove the stems and place in a blender or food processor. Strain out the seeds using a mesh strainer or cheese cloth.
