FRESH STRAWBERRY CAKE WITH CREAM CHEESE SWISS MERINGUE BUTTERCREAM

FRESH STRAWBERRY CAKE WITH CREAM CHEESE SWISS MERINGUE BUTTERCREAM
By

Yummy Strawberry Cake with Cream Cheese. YUMMMYYYYY

Prep time:
Cook time:
Total time:

Yield: 10 Servings

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

    Rated 4/5 based on 67 Votes
    cake

    FRESH STRAWBERRY CAKE WITH CREAM CHEESE SWISS MERINGUE BUTTERCREAM

    FRESH STRAWBERRY CAKE WITH CREAM CHEESE SWISS MERINGUE BUTTERCREAM

    FRESH STRAWBERRY CAKE WITH CREAM CHEESE SWISS MERINGUE BUTTERCREAM
    By

    Yummy Strawberry Cake with Cream Cheese. YUMMMYYYYY

    Prep time:
    Cook time:
    Total time:

    Yield: 10 Servings

    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

    Rated 4/5 based on 67 Votes

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