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Strawberry Layer Cake
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STRAWBERRY CAKE
Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
FOR THE STRAWBERRY PUREE
  • 1 qt fresh strawberries
FOR THE CAKE
  • 3 ¾ c flour
  • 2 ½ tsp baking powder
  • 1 tsp salt
  • 1 2/3 c sugar
  • 1 box strawberry Jello
  • 1 c butter room temperature
  • 4 eggs
  • ½ tsp vanilla
  • 1 c milk
  • ½ c strawberry puree
  • ½ c strawberry jam
FOR THE ICING
  • 1 c butter room temperature
  • ¼ tsp salt
  • ¼ tsp vanilla
  • 4 c powdered sugar
  • ¼ c strawberry puree reduction
Instructions
MAKE THE STRAWBERRY PUREE
  1. Clean the strawberries, remove the stems and slice the big ones in half. Place them in a food processor or blender and process until smooth. Measure out ½ c of the puree and set aside for the cake batter. Place the remaining puree in a small saucepan and bring to a boil, stirring occasionally. Reduce the heat and simmer for 15 minutes or until it has reduced to ¼ c. Set aside to cool for the icing.
BAKE THE CAKE
  1. Preheat the oven to 350 degrees.
  2. Spray two 9” cake pans with baking spray. Line the bottoms of each pan with parchment paper and spray the paper.
  3. Combine the dry ingredients (flour, baking powder and salt) in a small bowl.
  4. Using a mixer, beat together the sugar, Jello and butter until it is very smooth and much lighter in color. This could take up to five minutes. Scrap down the bowl once or twice while you do it.

  5. Put the mixer on low and add the eggs, one at a time. Beat in each egg for one minute before adding the next one and scrape down the bowl between each addition.

  6. Beat in the vanilla.
  7. Mix together I cup of milk and the ½ cup of reserved strawberry puree.
  8. Add the flour and milk mixture in turns to the egg mixture. Begin and end with the flour, beating after each addition.
  9. Divide the batter evenly between the two cake pans. Use a knife or spatula to spread it evenly.
  10. Bake for 25-30 minutes until the tops spring back when touched and a tester comes out clean.
  11. Cool the cakes for 15 minutes before removing them from the pans. Allow to cool completely before assembling the cake.
MAKE THE ICING
  1. Beat together the butter, salt and vanilla until very smooth and fluffy. About 5 minutes.

  2. Add the powdered sugar and cooled strawberry reduction to the butter in turns. Continue beating for 3 minutes after it is all mixed in, until the icing is light and fluffy.

ASSEMBLE THE CAKE
  1. Place the bottom layer on a cake plate or stand. Pipe a ring of icing around the edge of the layer then spread strawberry jam thickly in the middle of the ring.

  2. Place the next layer on top of the first and proceed to ice the cake with the remaining icing.

  3. Garnish with additional strawberries as desired.
Recipe Notes

Note: This cake can be made over the course of two days. Bake the cake and make the strawberry puree and reduction on the first day. Finish it the next day.