Strawberry Cake!

For Labor Day, I tried my hardest to not bake, but I gave up around 11 am and went to the store. I had already made one cake last weekend, and really didn't need to make more, regardless, I wanted to, and my husband was kind enough to let me go all out. Again.

My first attempt at an icing for this cake was a MISERABLE failure. But again, Erron came to the rescue and ran to the store to pick up more ingredients so that I could experiment with another type of frosting, and luckily it worked, and even better everyone loved it. 

ENJOY!

Fresh Strawberry Cake

prep: 45 minutes // bake: 30-35 // yield: one 9" cake

INGREDIENTS:

CAKE BATTER:

 1 cup butter
1 3/4 cup sugar
 5 egg whites
 2 teaspoon strawberry extract (alt. vanilla) 
2 cups pureed fresh strawberries
 1/2 cup sour cream
 3 cups cake flour
 1 tablespoon baking powder
 1 teaspoon baking soda
 1/4 teaspoon salt

FROSTING:

1 1/2 cups butter

1 1/2 cups shortening

6 cups powdered sugar (add to liking)

6 tbsp strawberry puree

3/4 tsp vanilla

INSTRUCTIONS:

Cake:

1. Preheat oven to 350 degrees.  Grease and flour three 9″ cake pans.

2. In a large mixing bowl,beat sugar and butter at medium speed with an electric mixer until fluffy.  Add strawberry (or vanilla) extract,pureed strawberries,and sour cream.  Beat until combined.

3. In a medium mixing bowl,sift together flour,baking powder, soda,and salt.  Gradually add to butter mixture,beating until combined.

4. Beat egg whites until stiff peaks form.  Gently fold into batter.

5. Pour batter evenly into prepared pans.  Bake for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.

6. Let cool in pans for 10 minutes then turn out onto wire racks.  Cool completely.

Frosting:

1. Beat butter and shortening together until smooth.

2. Add 6 cups of powdered sugar, one at a time, beating to combine.

3. Add strawberry puree and vanilla.

4. Add the remaining powdered sugar and beat to combine.

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