This is a summer delight to be sure! When we pick strawberries, we freeze them for future use. This is a perfect way to use some frozen strawberries.
Fresh Strawberry Cake
2 cups sugar
1 (3 oz) package strawberry flavored gelatin (you can substitute small box of sugar free)
1 cup butter, room temperature
5 egg whites
2-3/4 cup all purpose flour, sifted
2-1/2 teaspoons baking powder
1 cup whole milk
1 tablespoon vanilla extract
1/2 cup strawberry puree (I soften the frozen strawberries in the microwave and then mash with a fork)
Preheat oven to 350 degrees F. Grease and flour three 8" cake pans. Set aside. Cream sugar, gelatin and butter until light and fluffy. Add egg whites and beat until light and fluffy. Sift flour and baking powder together a second time and add half the flour mixture to the wet mixture, mixing well. Add milk and vanilla extract, mix again. Add remaining flour and mix well. Add strawberry puree and blend well. Divide the batter evenly among the three pans. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Cool cakes in pans for a few minutes, then remove to cool completely on wire racks. Refrigerate cakes before frosting them.
Fresh Strawberry Buttercream
1/2 cup butter, softened
1/2 cup Crisco shortening
4 cups powdered sugar
1/2 cup pureed strawberries
Cream butter and Crisco in large bowl, add powdered sugar. Add pureed strawberries and blend well, if the mixture is too thin, add more powdered sugar.
To assemble the strawberry cake, layer a refrigerated cake round onto a platter, spread 1/2 cup strawberry preserves on top, layer the second cake round, spread 1/2 cup strawberry preserves on top, layer the last cake round on top. Spread the strawberry buttercream over the top and sides of cake. You may garnish with fresh strawberries if you have them, but it's not necessary.
This cake it so delicious and I'm not fond of "strawberry" anything except the real thing!
YUM!
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