Recipe- Fresh strawberry cake

For his birthday James asked for a strawberry cake. So I whipped up this little baby-

I know that it looks like a five year old's birthday cake but you can make it look nice by using rounds and filling it with the puree.


It was pretty simple for a "from scratch" cake and it was delicious.

Ingredients

• 24 oz  frozen  or fresh strawberries, hulled (if frozen, thawed)
• 2 tsp sugar 
• 1/4 cup milk, at room temperature
• 6 large egg whites, room temperature 
• 1 Tbsp vanilla extract
• 2 1/4 cup flour, sifted
• 1 3/4 cup sugar
• 4 tsp baking powder
• 1 tsp salt
• 12 Tbsp unsalted butter (1 1/2 sticks), softened 

Instructions

1. Slice the strawberries and toss with 2 tsps of sugar. Let them sit for a couple hours. 
2. Puree strawberries in a food processor or blender and puree.
3. Reserve cup puree for the cake. 
4. Preheat oven to 350 degrees and prepare pan.
5. In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended.
6.  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.
7. Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. 
8. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean (time will vary).

I used the left over puree in the whip cream frosting and it was fabulous.