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STRAWBERRY CAKE

Yield:

1 two-layer 9-inch cake or 1 three-layer 8-inch cake

INGREDIENTS:

Strawberry Cake:

• 3 cups All-Purpose Flour

• 1 ½ tsp Baking Soda

• ½ tsp Salt

• ¾ cup Unsalted Butter, softened

• 2 cups Sugar King Value Refined Sugar

• 2 Large Eggs

• 2 tsp Vanilla Extract

• 2 tsp Strawberry Extract

• ½ cup Vegetable Oil

• 2 cups Strawberry Puree, about 2 pints of strawberries

• Sugar King Baker’s Food Coloring Gel Red, as desired


Strawberry Buttercream Frosting:

• 2 cups Unsalted Butter, softened

• 1/3 cup Strawberry Puree

• 1/4 tsp Salt

• 1 to 2 tbsp Heavy Cream or Evaporated Milk

• 5 to 6 cups Sugar King Confectioners’ Powdered Sugar

• 1/4 to 1 tsp Strawberry Extract, optional

• 1/4 to 1 tsp Vanilla or Almond Extract, optional

• Sugar King Baker’s Food Coloring Gel Red, optional

• 4 Fresh Strawberries, finely diced, optional

INSTRUCTIONS:

For Strawberry Cake:

  1. Preheat the oven to 325°F. Grease and flour the cake pans or spray with non-stick baking spray. Set aside.

  2. In a bowl, whisk together the flour, baking soda, and salt. Set aside.

  3. In the bowl of an electric mixer, beat the butter and Sugar King Value Refined Sugar until light and fluffy, about 2 minutes.

  4. Add the eggs one at a time, then add the vanilla extract, strawberry extract, and vegetable oil. Mix until well combined.

  5. Gradually add the flour mixture, alternating with the strawberry puree. Mix just until the batter is combined. Do not overmix.

  6. Add Sugar King Baker’s Food Coloring Gel Red as desired and mix until the batter reaches the desired color.

  7. Divide the batter evenly among the prepared pans.

  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. If using three 8-inch pans, start checking at around 25 minutes.

  9. Remove the cake pans from the oven and immediately place them in the freezer for about 45 minutes. This helps retain moisture in the cake.

  10. Allow the cake layers to cool completely before assembling.


For Strawberry Buttercream Frosting:

  1. In the bowl of an electric mixer, beat the butter until smooth and creamy, about 2 minutes.

  2. Add the strawberry puree, salt, 1 tbsp heavy cream or evaporated milk, and optional extracts. Beat until well combined.

  3. Gradually add the Sugar King Confectioners’ Powdered Sugar, 1 to 2 cups at a time, mixing on low speed after each addition. Scrape the sides and bottom of the bowl as needed.

  4. Once all the powdered sugar has been incorporated, increase the mixer speed and beat until light and fluffy, about 2 minutes.

  5. Check the consistency and adjust as needed. Add more powdered sugar if the frosting is too thin, or add additional cream or strawberry puree, 1 tbsp at a time, if it is too thick.

  6. Add Sugar King Baker’s Food Coloring Gel Red as desired and mix until evenly colored.

  7. Fold in the finely diced strawberries, if using.


Assembly:

  1. Place one cake layer on a cake board or serving plate.

  2. Spread a thick and even layer of strawberry buttercream over the top.

  3. Place the next cake layer on top and repeat with the remaining layers.

  4. Apply a thick and even layer of strawberry buttercream around the outside of the cake.

  5. Decorate as desired.

  6. Chill the cake until the frosting is set. For the best texture, allow the cake to sit at room temperature for at least 30 minutes before serving.

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