Strawberry Cake
Strawberry Cake is made using a tender and moist white cake with sweetened strawberries. Frosted with whipped cream, melts in your mouth! It is strawberry season here in Florida and I can’t stay away from the strawberry farm. The berries this year are big and oh so sweet. I have been out there every week to get strawberries since the season started right before Christmas. I love the white cake I made this with, it makes a perfect cake for enjoying these delicious strawberries with. It has a nice crumb and is really moist. I baked this cake in my personal pan pizza pans, just because I wanted more layers than if I had baked it in a 8 or 9 inch cake pan without cutting the cakes into layers. These pans are about 7 inches across and I used 1 1/2 cups of cake batter in each pan. I got 4 layers of cake with this recipe. If you don’t have these pans, bake the cakes in 2 – 8 or 9 inch cake pans. I am going to make cupcakes with this recipe this weekend. I am always searching for the perfect white cake from scratch recipe, this one comes pretty close to me. I made whipped cream to frost the cake in so this is a real simple cake to make. For me there is nothing better than strawberries with whipped cream unless you throw some chocolate in there somewhere. Strawberry Cake Prep time: 20 mins Cook time: 25 mins Total time: 1 hour 30 mins Serves: Serves 6 - 8 2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 1/3 cups low fat buttermilk 1 teaspoon vanilla 1/2 teaspoon almond extract 1/2 cup butter, at room temperature 1 1/2 cups sugar 4 egg whites 2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 1/3 cups low fat buttermilk 1 teaspoon vanilla 1/2 teaspoon almond extract 1/2 cup butter, at room temperature 1 1/2 cups sugar 4 egg whites Preheat oven to 350 degrees. Cut parchment paper to fit on bottom of pans. Spray the pans first before adding the parchment paper. Measure out the dry ingredients and combine. Set aside. Add the butter and sugar to your mixing bowl. Beat until light and fluffy, about 4 minutes. Add the egg whites one at a time. Mix in well before adding another egg white. Add the vanilla and almond extract. Measure out buttermilk. Add half of the buttermilk and half of the flour mixture. Beat with a whisk attachment until combined. Add remaining buttermilk and flour. Preheat oven to 350 degrees. Cut parchment paper to fit on bottom of pans. Spray the pans first before adding the parchment paper. Measure out the dry ingredients and combine. Set aside. Add the butter and sugar to your mixing bowl. Beat until light and fluffy, about 4 minutes. Add the egg whites one at a time. Mix in well before adding another egg white. Add the vanilla and almond extract. Measure out buttermilk. Add half of the buttermilk and half of the flour mixture. Beat with a whisk attachment until combined. Add remaining buttermilk and flour. I baked this cake in 7 inch cake pans and got 4 layers. if you don't have 7 inch cake pans, bake the cakes in 2 - 8 or 9 inch pans. Strawberry Cake Author: Mary Ellen Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Serves: Serves 6 - 8 2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 1/3 cups low fat buttermilk 1 teaspoon vanilla 1/2 teaspoon almond extract 1/2 cup butter, at room temperature 1 1/2 cups sugar 4 egg whites 2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 1/3 cups low fat buttermilk 1 teaspoon vanilla 1/2 teaspoon almond extract 1/2 cup butter, at room temperature 1 1/2 cups sugar 4 egg whites Preheat oven to 350 degrees. Cut parchment paper to fit on bottom of pans. Spray the pans first before adding the parchment paper. Measure out the dry ingredients and combine. Set aside. Add the butter and sugar to your mixing bowl. Beat until light and fluffy, about 4 minutes. Add the egg whites one at a time. Mix in well before adding another egg white. Add the vanilla and almond extract. Measure out buttermilk. Add half of the buttermilk and half of the flour mixture. Beat with a whisk attachment until combined. Add remaining buttermilk and flour. Preheat oven to 350 degrees. Cut parchment paper to fit on bottom of pans. Spray the pans first before adding the parchment paper. Measure out the dry ingredients and combine. Set aside. Add the butter and sugar to your mixing bowl. Beat until light and fluffy, about 4 minutes. Add the egg whites one at a time. Mix in well before adding another egg white. Add the vanilla and almond extract. Measure out buttermilk. Add half of the buttermilk and half of the flour mixture. Beat with a whisk attachment until combined. Add remaining buttermilk and flour. I baked this cake in 7 inch cake pans and got 4 layers. if you don't have 7 inch cake pans, bake the cakes in 2 - 8 or 9 inch pans. Maybe you’d like to try? Strawberry Magic Cake Mexican Flan Chocolate Mousse Torte