- Cake:
- 2 cups all-purpose flour
- 1 cup cane sugar
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 4 eggs
- 1 cup fresh strawberries, pureed
- 1/2 cup unsalted butter, melted, divided
- 1/2 cup milk
- Frosting:
- 1/4 cup unsalted butter, melted
- 1 (16 ounce) package confectioners' sugar
- 4 tablespoons fresh strawberries, pureed, or more as needed
- 1 cup fresh strawberries for garnish
- 8 leaves fresh mint for garnish
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch baking pan.
- Combine flour, sugar, baking powder, and salt in a large bowl.
- Beat eggs, 1 cup strawberry puree, 1/2 cup melted butter, and milk until combined. Add to flour mixture; whisk until combined. Pour batter into prepared cake pans or baking pan.
- 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.
- Pour melted butter into a large bowl and sift in confectioners' sugar. Add enough pureed strawberries to make a spreadable frosting. Frost cooled cakes and garnish with fresh strawberries and mint.
08/03/2019
recipepes.com
fresh strawberry cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
