Strawberry Layered Cake
Nothing screams summer like a strawberry cake. This mini strawberry cake uses natural food coloring along with tons of freeze-dried strawberries. Do you love strawberry cake? If so, your bound to love this recipe as well.
Ingredients
Strawberry Cake
- 80 g Cake flour
- 60 g All-purpose flour
- 1 tsp Strawberry extract
- 1/4 tsp Vanilla extract
- 1/2 cup Granulated sugar
- 1/4 cup Milk soaked with strawberries
- 1 tsp Strawberry preserves
- 5 Tbsp Unsalted butter room temperature
- 1/4 tsp Kosher salt
- 1 Large egg room temperature
- 1 tsp Baking powder
- 1/3 tsp Baking soda
- 1/4 cup Strawberry Greek yogurt
- 1/2 cup Freeze-dried strawberries crushed
Vanilla Frosting
- 1 tsp Vanilla extract
- 1-4 Tbsp Milk
- 5 Tbsp Unsalted butter room temperature
- 2 cups Powdered Sugar sifted
- 1/2 tsp Lemon extract optional
- Pinch of salt
Instructions
For Strawberry Cake:
- Preheat the oven to 350 degrees F. Spray organic oil or spread butter into 3 4-inch diameter cake pans. Line each cake pan with a circular piece of parchment paper.
- Into an electric mixer bowl, add the all-purpose flour, cake flour, baking soda, sugar, kosher salt, and baking powder. Mix on a low speed to combine the dry ingredients.
- Add the unsalted butter to the mixer and increase the speed to a medium-high. Continue to mix until a sandy mixture occurs.
- Next, add in the one egg. Once well incorpoated, turn off the mixer and scrape the sides to the bottom of the bowl.
- Add the milk, Greek yogurt, strawberry preserves, crushed freeze-dried strawberries, strawberry extract, and vanilla extract. Stir until fully combined and fluffy. (Roughly 2 minutes).
- Evenly divide up the cake batter into the cake pans. Bake for 18-25 minutes, or until inserted toothpick comes out clean.
- Allow the cakes to fully rest before adding frosting.*
Vanilla Frosting
- First, mix the unsalted butter until smooth in an electric mixer. Then, once smooth slowly add in small additions the sifted powdered sugar. If too thick, add a few tablespoons of milk.
- Next, add in the kosher salt, vanilla extract, and lemon extract. Mix well. Use as desired.**
Notes
*The cake could be stored in an air-tight container at room temperature for a few days. Or in the refrigerate for a week or so. Or in the freezer for up to 3 months. But, if placing in the freezer I recommend wrapping in plastic wrap in addition to the air-tight container.
**This frosting could be stored in the refrigerate for up to 2 weeks.