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Ingredients
Strawberry Puree
- 2 cups strawberries, hulled, and cut in half
- 1/3 cup sugar
Strawberry Cake
- 2 cups sugar
- 1 (3oz) package strawberry gelatin
- 1 cup butter, softened
- 4 eggs
- 2 3/4 cups sifted cake flour
- 2 1/2 tsp baking powder
- 1 cup milk, room temperature
- 1 tbsp vanilla extract
- 1/2 cup strawberry puree
White Chocolate Buttercream
- 2 cups butter, softened
- 6 cups powdered sugar
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 12 oz white chocolate chips
Ingredients
Strawberry Puree
Strawberry Cake
White Chocolate Buttercream
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Instructions
Homemade Strawberry Puree
- Blend the Strawberry and sugar together in a blender.
- Put in an airtight container.
Strawberry Cake
- Preheat oven to 350 degrees F. Grease 2 9-in round cake pan with magic pan release and line with parchment paper.
- In a medium bowl, mix together the sifted cake flour and baking powder. This is your dry mixture.
- In a stand mixer bowl, cream together butter, sugar, and strawberry gelatin.
- With the mixer on low speed, add eggs one at a time. Mix well.
- Blend in alternatively dry mixture and milk. Start with dry mixture and end with dry mixture.
- Blend in the strawberry puree and vanilla extract. With a spatula mix until everything is combined but do not overmix.
- Divide batter evenly into the 2 pans.
- Bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in the pans for 10 minutes before taking the cake out of the pans.
- Refrigerate for 2 hours or overnight.
White Chocolate Buttercream
- Melt the white chocolate chips in the microwave with 30-seconds increments. 3 times 30 seconds should be enough. Stir with a spoon and let cool.
- In a stand mixer bowl, cream together butter and sifted powdered sugar. Mix for about 3 minutes.
- Scrape the sides of the bowl and add heavy cream and vanilla.
- Mix again and add the melted white chocolate.
- Mix for another 3 minutes until you get the right consistency.
Recipe Notes
Adapted from : All Recipes and The Bewitchin Kitchen
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