1-2 tsp sugar (optional)
1/4 cup milk, at room temperature
6 large egg whites, room temperature (4 whole eggs can be substituted, per reader comments)
1 Tbsp vanilla extract
2 1/4 cup cake flour, sifted
1 3/4 cup sugar
4 tsp baking powder
1 tsp salt
12 Tbsp unsalted butter (1 1/2 sticks), softened (not melted)
1. Thaw frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in. Pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard.
2. Place strawberries in a food processor or blender and puree. (You most certainly can use non-organic and you can use fresh strawberries if you don't have a stash of frozen strawberries in your freezer. Just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy. Place strawberries in a food processor or blender and puree.)
3. Reserve 3/4 cup puree for the cake. Use leftover puree to fill the cake or fold into the frosting, if desired. It's also fabulous spooned over ice cream... and eaten straight with a spoon.
4. Preheat oven to 350 degrees and prepare two 8 inch pans: spray inside with baking spray with flour (or use some sort of grease/flour combination) and line outside with heavy duty foil (optional; I used Bake Even strips).
5. In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
6. Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds. Divide the batter evenly among the pans and smooth tops.
7. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).
Source: http://www.jasonandshawnda.com/foodiebride/archives/1088
Try #1 - February 13, 2012
I made this for Abby's 4th birthday, at her request - "I want strawberry cake with pink frosting." I went searching for a recipe that called for real strawberries (not jello mix or something like that). It wasn't half bad for my first (I'm ashamed to admit) cake from scratch. I liked that it wasn't overly sweet, but still had a basically white/vanilla cake taste. I added a layer of strawberry puree over the frosting filling, which was really yummy - next time I might make the puree layer even thicker. Speaking of puree... 24 oz of strawberries made WAY more than the 3/4 cup needed for the cake. We still have a cup or two left over. You could use 12 oz of strawberries and be fine. I used 4 eggs instead of 6 egg whites - the cake was a bit dense (and maybe a little dry?), but just a texture thing, it didn't seem to affect the taste. And I don't know if the density was due to the eggs or not. I'm not that cake savvy.
For the frosting, I used this recipe - basically the same as my mom's old stand-by, but with a little less sugar... and it was better, I thought. I halved the recipe, which didn't make quiet enough for the top of the cake, but I think doing the full recipe would have been too much. Depends on how much frosting you like, I guess. I did add a teaspoon or two of the strawberry puree to the frosting as well, more for color than for taste (I also added red food coloring).
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