#268: Strawberry Cake

I was looking for a treat for Chloe to bring to school for her birthday (yeah #2!), and I came across this recipe from Becoming Betty and I thought it would be perfect...and girly!  It was a big hit and super, super yummy! (And the first cake that I made from scratch...not from a box!)

Cake:

1 1/3 cups fresh strawberries
3 cups flour
2 tsp. baking powder
1/2 tsp. coarse salt
1/2 cup whole milk, room temp
2 tsp. pure vanilla
1 cup unsalted butter, room temp
2 cups sugar
2 eggs, room temp
4 egg whites, room temp

Frosting:

3 Tbs. strawberry puree
1 cup unsalted butter, slightly cold
pinch of coarse salt
3 1/2 cups powdered sugar
1/2 tsp. pure vanilla

Place strawberries in a food processor and process until pureed. You need about 2/3 cup pureed. Save any extra for the frosting. In a bowl, whisk together flour, baking powder and salt. In another bowl, mix together milk, vanilla and strawberry puree. In your mixer, cream butter on medium speed until light and fluffy. Gradually add sugar and beat until fluffy. Reduce mixer speed to low and slowly add eggs and egg whites until blended. With the mixer still on, add half the flour mixture and mix until blended. Add the milk mixture and mix until blended. Add the rest of the flour mixture and mix until blended, scraping down sides if you need to. Pour batter into a greased 9x13 and bake at 350 for 35-40 minutes until a toothpick comes out clean. Cool completely in pan before frosting.

Mix butter and salt on medium speed until light and fluffy. Reduce mixer to low and slowly add powdered sugar and mix until combined. Add vanilla and strawberry puree. Mix until blended. Do not overmix or frosting will get too much air in it. Frosting should be creamy like ice cream. Spread over cooled cake before serving.