This strawberry cake gets its flavor from a fresh strawberry puree.I just love strawberries. They are perfect this time of year. Coming up with a cake recipe to use those great spring strawberries was a must.
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To make the strawberry puree, destem and slice one pound of strawberries, sprinkle with 2 teaspoons sugar and let sit for 30 minutes or so. This gets their yummy juices flowing. After 30 minutes, blend the strawberries in a food processor or strong blender. I have a Ninja Blender that whips them up nicely. Blend the berries until they are completely liquid. Strain the liquid through a sieve to remove as much of the seeds you can. Some are just too tiny. A quart of strawberries should yield just about what the recipe calls for.
This strawberry cake has to be my second favorite cake. (My first is red velvet!) I used a bit of the red food coloring when I made this to bump up that pink color just a bit. I was making a naked cake and wanted to see that bright color in the layers. But you don’t have to add food coloring if you are opposed to that. It is still a nice light pink color depending on your berries.
Make this cake year round with frozen strawberries. Just place the frozen berries in a bowl, sprinkle with 2 teaspoons sugar and let sit until thawed. Blend then strain and your berries are ready. Frozen strawberries are okay to use because they are picked and frozen at their peak of ripeness.
Pair this strawberry cake with vanilla buttercream or this easy swiss meringue buttercream. Try filling it with more fresh strawberries or even ganache for a chocolate covered strawberry flavor. It makes great cupcakes too that are just adorable topped with stabilized whipped cream and a whole fresh strawberry. Now go get your strawberry cake on!