Strawberry Cake from Scratch (Print Version)

# Ingredients:

→ Strawberry Cake

01 - 3 and ¼ cups (390g) all-purpose flour
02 - 4 teaspoons baking powder
03 - 1 teaspoon salt
04 - 1 cup (227g) unsalted butter, softened to room temperature
05 - 2 cups (400g) granulated sugar
06 - 1 and ½ teaspoons vanilla extract
07 - 3 large eggs, room temperature
08 - 1 large egg white, room temperature
09 - 1 cup (240g) milk, preferably whole, room temperature
10 - 2 cups finely chopped strawberries (about 16 large strawberries)

→ Strawberry Buttercream

11 - 1 cup (20g) freeze-dried strawberries
12 - 1 cup (227g) unsalted butter, softened to room temperature
13 - 4 to 5 cups (480-600g) powdered sugar
14 - ¼ to ⅓ cup (60-80mL) milk or cream
15 - 2 teaspoons vanilla extract
16 - ¼ teaspoon salt

# Instructions:

01 - Place oven rack on the middle setting and preheat the oven to 350°F (177°C). Grease and flour (or use homemade cake release) two 8-inch or 9-inch round cake pans.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add vanilla and mix to combine.
04 - Add the eggs and egg white one at a time, mixing after each addition. On low speed, alternate adding the flour mixture in two parts with the milk, beginning and ending with the flour mixture.
05 - Blot the strawberries dry to remove excess moisture and gently fold them into the batter by hand.
06 - Divide the batter evenly between the prepared pans. Bake for 40-44 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly browned. Allow cakes to cool completely in the pans on a wire rack.
07 - Using a blender or food processor, process the freeze-dried strawberries into a fine powder. In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add powdered sugar, vanilla, and milk or cream. Add strawberry powder and salt, then mix on medium speed until smooth, about 3 minutes. Adjust consistency by adding more milk or powdered sugar as needed.
08 - Trim the tops of the cooled cake layers for a flat surface. Place one layer on a cake stand or plate, spread a layer of strawberry buttercream on top, then place the second layer cut-side down. Spread more buttercream on the top and sides of the cake.
09 - Serve the cake or refrigerate for about 10 minutes before slicing for cleaner cuts. Store leftovers covered tightly at room temperature for up to 5 days or in the refrigerator for up to 1 week.

# Notes:

01 - Strawberries: Use fresh or thawed frozen strawberries. Blot to remove excess moisture.
02 - Freeze-dried strawberries: Typically found in the dried fruit section. Check bulk candy aisles if unavailable elsewhere.
03 - Storage: Cake layers and frosting can be made a day in advance. Store prepared frosting in the refrigerator.

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