Fresh Strawberry Cake With Strawberry Buttercream Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9-inch cake pans that are at least 1 1/2 inches high.
• Sprinkle strawberries with sugar in a bowl and let sit for at least 20 minutes, or until juices accumulate.
• Puree strawberries in a blender until smooth and set aside.
• Combine sugar, butter, and vanilla extract in a separate bowl and beat with an electric mixer. Add eggs and beat until smooth. Add 1 cup strawberry puree, oil, strawberry extract, and food coloring. Mix well. Add flour, gently folding until well mixed. Pour batter evenly into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Make the frosting while the cakes cool. Combine confectioners' sugar, butter, heavy cream, 4 tablespoons of strawberry puree, and vanilla extract in a bowl. Whip thoroughly, adding more puree to color and taste as needed.
• Sandwich cake layers with frosting. Cover the top and sides with remaining frosting.

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.

Steps:

• Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.