Fresh Strawberry Cake With Lemon Swiss Meringue Buttercream Recipes
FRESH STRAWBERRY CAKE
This strawberry cake with fresh strawberry puree looks great if decorated with mint leaves and strawberries.
Provided by Kelley Williams
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Combine flour, sugar, baking powder, and salt in a large bowl.
- Beat eggs, 1 cup strawberry puree, melted butter, and milk until combined. Add to flour mixture; whisk until combined. Pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set aside to cool slightly, then invert onto a cooling rack to cool completely.
- Make the frosting while the cakes cool. Pour melted butter into a large bowl and sift in confectioners' sugar. Add enough pureed strawberries to make a spreadable frosting.
- Frost the cooled cakes and garnish with fresh strawberries and mint.
Nutrition Facts : Calories 459.8 calories, Carbohydrate 72.8 g, Cholesterol 103.5 mg, Fat 17.5 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 10.4 g, Sodium 261.2 mg, Sugar 55.3 g
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- Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
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