I asked this sweet almost three year old what she wanted for her birthday cake and she answered with jazz hands and the word, STRAWBERRIES. I couldn't do the jazz hands but I pulled off a strawberry cake filled with fresh strawberries and a strawberry buttercream. That screams STRAWBERRIES, right?
Strawberry Cake
adapted from Bake from Scratch
2¼ cups (450 grams) granulated sugar
¾ cup (170 grams) unsalted butter, softened
6 egg whites (180 grams)
1½ tsp (6 grams) vanilla extract
1½ cups (28 grams) freeze-dried strawberries
3 cups (375 grams) all purpose flour
1 cup (100 grams) cake flour
1 tbsp (15 grams) baking powder
1½ tsp (4.5 grams) kosher salt
1½ cups (360 grams) whole milk, room temperature
Make the cake: Preheat oven to 350°F (180°C). Spray two 8" (or three 6") round cake pans with baking spray and parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes. Add egg whites, one at a time, beating well after each addition. Beat in vanilla.
In a food processor (or blender), pulse freeze-dried strawberries until powdered, 5 to 6 times.
In a medium bowl, whisk together flours, baking powder, salt, and strawberry powder. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes.
