Strawberry Cake with Strawberry Frosting

I found this recipe the other day and thought my daughter (who loves freeze dried strawberries) would love it for her upcoming birthday.  So yesterday I gave it a test run.  I was great!  It has a good strawberry flavor.  At some point I will try substituting powdered butter for the butter, powdered eggs for the eggs, and powdered milk for the milk.

This cake recipe is based loosely on a recipe by I am a Baker. Please go check out her original post.
Dry Ingredients:
2 3/4 cup flour
1 3/4 cups SUPER fine sugar (you can buy this or make it by putting regular white sugar in a blender/food processor for a few whirls)
2 teaspoon baking powder
3/4 tsp salt
½ cup freeze dried Strawberry Powder *see note below

Wet Ingredients:
¾ cup butter, softened
5 egg whites**
1 cup milk
2 teaspoons vanilla
½ teaspoon almond extract

Sift together all dry ingredients. Cream butter, add dry ingredients. Add eggs one at a time until incorporated. Add milk, vanilla,and almond extract, mix well. Fills 2 8 inch round cake pans or 1 9 by 13 rectangular pan. Spray well with cooking spray. Bake 325 for 20 to 30 minutes.*** Test doneness before removing from oven. Cool completely before frosting.

Strawberry Butter Cream Frosting
½ cup butter or margarine, softened
¼ cup shortening
3 cups powdered sugar
2 Tbsp. corn syrup
2 tsp. milk
20 drops red food coloring****
½ cup freeze dried strawberry powder * see note

Mix butter and shortening together with hand mixer until creamy. Gradually add powdered sugar, food coloring and strawberry powder. Beat until smooth. Add corn syrup and milk. Beat until smooth.

* Note from Heather: When you use a can of freeze dried fruit there is often some powder at the end. This is amazing stuff. It is instant intense flavor that you can add to anything. I love to add it to frosting. I find that adding about ½ cup of the powder is perfect in this recipe. If you don’t have any powder from the bottom of the can you can crush some freeze dried strawberries in the food processor, blender, or put it is a zip lock and hit it with your rolling pin until crushed to fine powder. I also find that the flavor develops a little as you let this frosting sit.
**Note from me: I used three whole eggs instead of 5 egg whites and it still came out great.

***Note from me: When I baked the cake it took 35 minutes.

****Note from me:  This is optional in my opinion.  But if you really want it to look pink you'll need it.  The strawberries do add some pink though.

Let's get cooking!
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