Sweet summer strawberries are the key ingredient to this Summer Strawberry Cake! Packed full of fresh strawberries, roasted strawberries, and strawberry powder, there’s no denying this cake is living up to the flavor. A bit denser of a cake, it pairs wonderfully with the light strawberry whipped cream frosting. So go ahead, treat yourself with this delicious cake!
Ingredients:
For the Cake:
2 sticks unsalted butter, room temperature
1 ⅔ cup sugar
¼ tsp salt
2 oz freeze dried strawberries, ground to a fine powder
2 tsp vanilla
4 eggs
1 ¼ cup buttermilk
3 cups flour
2 ½ Tbsp baking powder
1 cup strawberries, chopped small
For the Frosting:
2 cups heavy cream
½ cup powdered sugar
1 oz freeze dried strawberries, ground to a fine powder
1 tsp vanilla
For Assembly:
½ cup strawberry jam
Sliced fresh strawberries
Whole strawberries
Directions:
Preheat oven to 350 degrees Fahrenheit. Grease and line 2 8 “ cake pans.
In a stand mixer, beat together butter, sugar, salt, and vanilla until fluffy. Lower speed and add in strawberry powder. Scrape sides of bowl and mix until well combined. Gradually mix in eggs, beating for 15 seconds after each egg. Scrape bowl.
With the mixer on low, add in 1 cup of flour and 1 Tbsp baking powder. Once combined, add ⅓ cup buttermilk and mix until combined. Repeat until there is no flour, baking powder, or buttermilk remaining. Mix until just combined.
Scrape bowl and paddle and stir in strawberries. Divide evenly into baking pans and spread gently. Bake for 30-40 minutes or until cake tester comes out done.
Let cool in pan for 10 minutes, then invert onto a cooling rack. Let cool completely.
In a stand mixer or with a hand mixer, whip heavy cream until soft peaks form. Rain in powdered sugar, strawberry powder, and vanilla. Whip carefully. Whip til stiff peaks.
Layer cake, strawberry jam, frosting, and fresh sliced berries. Top with the last of the frosting and decorate with fresh strawberries. Enjoy!
Store in the refrigerator.
