Strawberry Cake

I made this strawberry cake for Easter and it's the best strawberry cake recipe I've ever tried.  It was fresh and beautiful and the texture and frosting were PERFECT

 What You'll Need for the Cake

- 3 1/4 cups all purpose flour

- 4 teaspoons baking powder

- 1 teaspoon salt

- 1 cup unsalted butter, room temperature

- 2 cups granulated sugar

- 1 1/2 teaspoons vanilla extract

- 3 large eggs

- 1 large egg white

- 1 cup milk 

- 2 cups finely chopped strawberries

What You'll Need for the Strawberry Buttercream

- 1 cup freeze dried strawberries (or more... I used the whole TJs bag)

- 1 cup unsalted butter, room temperature

- 5 or so cups of powdered sugar

- 1/3 cup or so of milk or heavy whipping cream

- 2 teaspoons vanilla extract

Make the Cakes

Step 1 - Place oven rack on the middle and preheat the oven to 350.  Grease and flour to 8" or 9" round cake pans.  

Step 2 - Whisk together the flour, baking powder and salt.  Set aside.

Step 3 - In a large bowl (paddle attachment if you're using a stand mixer) cream the butter, sugar and vanilla about 3 minutes.  Add the eggs and egg white one at a time, allowing each to mix in before you add the next one and scraping down the sides as. you go.

Step 4 - Reduce the mixer speed to low and add the flour mixture in two parts, alternating with the milk.  Gently fold in the strawberries by hand.

Step 5 - Divide the batter between the two prepared cake pans.  Bake the cakes for about 42 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned.  Remove the cakes and let them cool completely. 

Make the Buttercream

Step 1 - Using a blender or food processor, process the freeze-dried strawberries into a fine powder, set aside.  You want about 1/2 cup strawberry powder (I had about 3/4 cup and it was fine)

Step 2 - Beat the butter on medium speed until creamy and then with the mixer on low add in the powdered sugar, vanilla and milk.  Add in the strawberry powder and increase the mixer speed to medium and beat until completely smooth, about 3 minutes.  

If your icing is too thin, add more sugar.  Too thick, add more cream/milk.

Even out your cake, frost and store refrigerated.

If you make this let me know what you think!