You’ll love this delicious Strawberry Cake!
MAKES 1 (9-INCH) CAKE
- ¾ cup unsalted butter, softened
- 1½ cups sugar
- 4 large eggs
- 2½ cups Swans Down Cake Flour
- 1¼ teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ cup whole buttermilk
- ¾ cup strawberry preserves
- 1 teaspoon strawberry extract
- ¼ teaspoon liquid red food coloring
- Strawberry Icing (recipe follows)
- Garnish: fresh strawberries
- Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray again.
- In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Add preserves, strawberry extract, and food coloring, beating just until combined. Divide batter among prepared pans, smoothing tops if necessary.
- Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Strawberry Icing between layers and on top and sides of cake. Cover and refrigerate for 1 hour before serving. Garnish with strawberries, if desired.
MAKES ABOUT 6 CUPS
- 1⅓ cups fresh strawberries
- 1 (8-ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 10 cups confectioners’ sugar, divided
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- In the work bowl of a food processor, pulse strawberries until smooth, stopping to scrape sides of bowl.
- In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Gradually add 5 cups confectioners’ sugar, vanilla, salt, and half of strawberry mixture, beating until combined. Gradually beat in remaining 5 cups confectioners’ sugar and enough remaining strawberry mixture until frosting reaches a spreadable consistency.
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