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FRESH STRAWBERRY CAKE WITH CREAM CHEESE SWISS MERINGUE BUTTERCREAM

FRESH STRAWBERRY CAKE WITH CREAM CHEESE SWISS MERINGUE BUTTERCREAM


Ingredients:
24 oz frozen or very ripe fresh strawberries, hulled (if frozen, thawed)
1-2 tsp sugar (for fresh berries only)
¼ cup milk, at room temperature
6 large egg whites, room temperature
1 Tbsp vanilla extract
2¼ cup cake flour, sifted
1¾ cup sugar
4 tsp baking powder
1 tsp salt
12 Tbsp unsalted butter (1½ sticks), softened (not melted)


Instructions:
  • Thaw frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in. Pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard.
  • Place strawberries in a food processor or blender and puree. (You can use fresh strawberries if you don’t have a stash of frozen strawberries in your freezer. Just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy. Place strawberries in a food processor or blender and puree.)
  • Reserve ¾ cup puree for the cake. Use leftover puree to fill the cake or fold into the frosting, if desired.
  • etc
  • etc

  • For Full Instruction: ovenloveblog.com

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