Strawberry Cake

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Ingredients

• Cake:
• 1 pound Fresh Strawberries
• 1 1/2 cups Flour
• 1 1/2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 large Eggs
• 2/3 cup plus 1 tablespoon Granulated Sugar
• 3/4 cup Unsalted Butter
• 2 teaspoons Vanilla
• 1/4 cup Milk
• 2 eight inch cake pans
• Parchment Paper
• Frosting:
• 1 stick of Butter
• 1 teaspoon Vanilla
• 2 tablespoons Cream
• 5 cups of Powdered Sugar

Instructions

1. Line the cake pans with parchment and heat your oven to 350 degrees.
2. The first step is to roast the strawberries. Slice the stems off the strawberries and cut them in half. Line a baking sheet with parchment, spread the strawberries out on top, and sprinkle one tablespoon of sugar over. Roast the berries for 10 minutes. Then put them in a blender and purée. Strain the strawberry purée to remove the seeds.
3. Combine the flour, baking powder, and salt in a medium bowl.
4. Use a microwave to carefully melt the butter so that it is melted by not hot.
5. Use an electric mixer to combine the eggs and sugar on a medium speed. Mix for about 2 minutes until the eggs are light and foamy. Then, while mixing, add the vanilla and butter.
6. Continue mixing on a medium low speed and add half of the flour mixture.
7. Then add the milk and 3/4 cups of the strawberry purée. Mix to combine and then add the rest of the flour mixture and mix, scraping down the sides of the bowl if necessary.
8. Divide that batter evenly between the cake pans. Bake at 350 degrees for 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. While the cake bakes, make the frosting. Clean out your mixer, and then whip the butter with the vanilla. Then add 2 cups of powdered sugar, one at a time. Then add the remaining strawberry purée. Continue adding the powdered sugar, one cup at a time. Last, add cream to get the frosting to a stiff but soft texture.
10. Let the cake cool completely before frosting.