{"id":3476,"date":"2010-06-29T20:16:06","date_gmt":"2010-06-30T02:16:06","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=3476"},"modified":"2010-06-29T20:16:06","modified_gmt":"2010-06-30T02:16:06","slug":"strawberry-layer-cake","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2010\/06\/29\/strawberry-layer-cake\/","title":{"rendered":"Strawberry Layer Cake"},"content":{"rendered":"<p>Pink Princess.\u00c2\u00a0 Barbie.\u00c2\u00a0 Pretty in Pink.\u00c2\u00a0 Pinkalicious.\u00c2\u00a0 These are all names I&#8217;ve seen describing strawberry cakes or cupcakes.\u00c2\u00a0 Which is fine and dandy if you&#8217;re using the cake for a five year old little girl who loves all things pink and princess-y.\u00c2\u00a0 But that wasn&#8217;t exactly my target audience here.\u00c2\u00a0 This was a birthday cake for my husband, who LOVES strawberry cake, and is not afraid to embrace the pink.\u00c2\u00a0 I think I&#8217;ve at long last found a from-scratch recipe for strawberry cake and strawberry buttercream that I like!<\/p>\n<p>A quick note about cake baking: I don&#8217;t make layer cakes very frequently (see photos below), and this was my first time lining my cake pans with parchment paper.\u00c2\u00a0 Not sure why I didn&#8217;t try this sooner!\u00c2\u00a0 It made getting the cakes out of the pans a breeze!\u00c2\u00a0 No more cakes falling apart as you flip them over to release them from the pan.\u00c2\u00a0 Definitely try this next time you bake a cake, if you haven&#8217;t already!<\/p>\n<p><a href=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2010\/06\/Strawberry-Layer-Cake.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3481\" title=\"Strawberry Layer Cake\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2010\/06\/Strawberry-Layer-Cake.jpg\" alt=\"\" width=\"557\" height=\"371\" srcset=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2010\/06\/Strawberry-Layer-Cake.jpg 557w, https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2010\/06\/Strawberry-Layer-Cake-300x199.jpg 300w\" sizes=\"auto, (max-width: 557px) 100vw, 557px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2010\/06\/Strawberry-Layer-Cake-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3482\" title=\"Strawberry Layer Cake 2\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2010\/06\/Strawberry-Layer-Cake-2.jpg\" alt=\"\" width=\"557\" height=\"371\" srcset=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2010\/06\/Strawberry-Layer-Cake-2.jpg 557w, https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2010\/06\/Strawberry-Layer-Cake-2-300x199.jpg 300w\" sizes=\"auto, (max-width: 557px) 100vw, 557px\" \/><\/a><\/p>\n<h4>Strawberry Layer Cake<\/h4>\n<p>recipe from <a href=\"http:\/\/smittenkitchen.com\/2008\/10\/pink-lady-cake\/\">Smitten Kitchen<\/a><\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li> 4 1\/2 cups cake flour<\/li>\n<li>3 cups sugar<\/li>\n<li>5 1\/4 teaspoons baking powder<\/li>\n<li>3\/4 teaspoon salt<\/li>\n<li>3 sticks (12 ounces) unsalted butter, at room temperature<\/li>\n<li>1 1\/2 cups pureed frozen strawberries<\/li>\n<li>8 egg whites<\/li>\n<li>2\/3 cup milk<\/li>\n<li>1 to 2 drops red food dye, if using<\/li>\n<\/ul>\n<p>Preheat the oven to 350 degrees F. Butter three 9-inch round or 8-inch square  cake pans. Line with parchment or waxed paper and butter the paper.<\/p>\n<p>Put the flour, sugar, baking powder, and salt in a large mixer  bowl. With the electric mixer on low speed, blend for 30 seconds. Add  the butter and strawberry puree and mix to blend the ingredients. Raise  the speed to medium and beat until light and fluffy, 2 to 3 minutes; the  batter will resemble strawberry ice cream at this point.<\/p>\n<p>In another large bowl, whisk together the egg whites, milk and red  food dye, if using, to blend. Add the whites to the batter in two or  three additions, scraping down the sides of the bowl well and mixing  only to incorporate after each addition. Divide the batter among the  three prepared pans.<\/p>\n<p>Bake the cakes for 30 to 34 minutes, or until a cake tester or  wooden toothpick inserted into the center comes out clean. Allow the  layers to cool in the pans for 10 to 15 minutes. Invert and turn out  onto wire racks and peel off the paper liners. Let stand until  completely cooled before assembling the cake, at least an hour.<\/p>\n<h4>Strawberry Buttercream<\/h4>\n<p>recipe by me!<\/p>\n<ul>\n<li>8 ounces unsalted softened butter<\/li>\n<li>5 cups powdered sugar<\/li>\n<li>3\/4 teaspoon kosher salt<\/li>\n<li>2 tablespoons plus 2 teaspoons whole milk<\/li>\n<li>1 teaspoon pure vanilla extract<\/li>\n<li>1 teaspoon fresh lemon juice<\/li>\n<li>2 1\/2 tablespoons strawberry preserves<\/li>\n<\/ul>\n<p>In a stand mixer, fitted with a paddle  attachment, cream the butter &amp; salt for about 30 seconds and then  add half of the powdered sugar and the milk to the butter and beat again  until combined. Scrape down the bowl.\u00c2\u00a0 Add the rest of the powdered  sugar, the vanilla, the lemon juice, and the strawberry preserves and beat until combined. \u00c2\u00a0Scrape  down the bowl again. \u00c2\u00a0Beat on high speed for 5-6 minutes or until the  frosting is fluffy.<\/p>\n<div class=\"linkwithin_hook\" id=\"https:\/\/www.thepickyapple.com\/blog\/2010\/06\/29\/strawberry-layer-cake\/\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Pink Princess.\u00c2\u00a0 Barbie.\u00c2\u00a0 Pretty in Pink.\u00c2\u00a0 Pinkalicious.\u00c2\u00a0 These are all names I&#8217;ve seen describing strawberry cakes or cupcakes.\u00c2\u00a0 Which is fine and dandy if you&#8217;re using the cake for a five year old little girl who loves all things pink and princess-y.\u00c2\u00a0 But that wasn&#8217;t exactly my target audience here.\u00c2\u00a0 This was a birthday cake [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,4,20,48],"tags":[],"class_list":["post-3476","post","type-post","status-publish","format-standard","hentry","category-cake","category-cupcakes","category-dessert","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/3476","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=3476"}],"version-history":[{"count":14,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/3476\/revisions"}],"predecessor-version":[{"id":3492,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/3476\/revisions\/3492"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=3476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=3476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=3476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}