Today is my daddy’s birthday! Happy Birthday, daddy! I’m not sure though, that a birthday on a Monday is much fun. First off, I’m not sure of many people who like Monday’s… and secondly… read the first statement. Poor Monday does get a pretty bad rap… I wonder if people who Monday is their Saturday/Sunday hate Monday as bad as the rest of most of the world… Just a thought that has absolutely NOTHING to do with my daddy’s birthday.
Abug and I have spent a lot of the summer learning (her not me, I’ve been teaching) how to bake. I’ve kind of created a monster really. Whoops. She wakes up a lot of mornings and asks what we are going to bake today. Haha. So I knew that she needed to bake Papa a birthday cake. I set out to decide what kind of birthday cake we were going to bake him. Little did I know, she had her own agenda. I finally decided upon a Cinnamon Roll Cake, but she changed my plans.
Late last week she ran up to him and asked him, Papa, what kind of cake do you want? He told her he’d eat any kind she wanted to make. She immediately told him, We’re having a Strawberry Cake. Then told me. Strawberry cake… really? So then came the hunt and decisions of what strawberry cake. I could have used a cake mix, but there isn’t much baking involved there to entertain and put the buglet to work… That meant we needed to bake a cake from scratch. Hello Google!
That’s when I wound up on Taste of Lizzy T. I read through the list of ingredients and decided… this is the cake Papa (aka my daddy) would get for his birthday.
And no, my dad is not 92. Those are the only birthday candles I could find. I was going to put them as 29 and hubby changed it on me.
Let’s just say, this cake is amazing and Totally worth it! Every last bite. Yum! I hope you enjoyed it, dad! Happy 66th birthday!! We love you bunches and bunches and bunches!
Homemade Strawberry Cake
Adapted from Tastes of Lizzy T
For the Strawberry Puree:
- 3 cups strawberries, fresh or frozen, pureed
For the Cake:
- 2-1/2 cups Cake flour
- 1-1/2 cups Sugar
- 2-1/2 teaspoons Baking powder
- 1/2 cup Salted butter, softened
- 1/2 cup Milk
- 8 drops Strawberry candy flavoring
- 1 teaspoon Vanilla extract
- 1/2 cup Reduced strawberry puree
- 1 large Egg
- 3 large Egg whites
For the Buttercream:
- 1 cups Salted butter (2 sticks), room temperature
- 1/4 teaspoon Sea salt
- 4 cups Powdered sugar
- 2 teaspoons Vanilla
- A couple drops Strawberry candy flavoring
- 3/4-1 cup Reduced strawberry puree
Directions Strawberry Puree:
Fresh Strawberries: Clean and remove stems from strawberries, about 1 quart. Place strawberries in a blender or food processor and puree. You should end up with about 3 cups of strawberry puree.
Frozen Strawberries: Place frozen strawberries in a blender or food processor, about 1 quart. Turn on your machine and puree strawberries. You will end up with a little more than 3 cups strawberry puree due to the “frozen” part.
To reduce: Place the strawberry puree in a small saucepan and cook over medium-low heat, stirring frequently to prevent burning. Cook until the strawberries have reduced to about 1-1/2 cups, about 30-45 minutes.
Allow the reduced strawberry puree to cool completely.
For the Cake:
Preheat the oven to 350 degrees. Spray pans with cooking spray, set aside.
In a mixer bowl, sift together cake flour, sugar, and baking powder. Add the softened butter, milk, and flavoring/extracts. Beat on medium speed for 1-2 minutes, make sure to mix well.
Add strawberry puree, egg, and egg whites. Beat an additional 1-2 minutes on medium speed.
Bake at 350 degrees for 25 minutes, or until toothpick inserted comes out clean and the cake springs back when you touch the center of it. Allow the cakes to cool for 5 minutes in the pan, then remove them from the pans to a wire rack to cool completely.
For the Buttercream:
In the mixer bowl, beat butter on medium speed for 2-3 minutes until creamy and almost white in color. Add salt, powdered sugar, a couple drops of strawberry candy flavoring, and vanilla extract. Mix on low speed until powdered sugar fully incorporated, scraping the sides of the bowl periodically. Then add the reduced strawberry puree, 1/4 at a time until you reach the desired consistency of icing.
Assemble the Cake:
Level one of the cakes. Add strawberry buttercream icing to the top of the first cake. Place the second leveled cake on top of the first. Ice the top of the second cake.
Continue icing the rest of the outside of the cake, using an off set spatula to move the icing around. Try to get as smooth as possible. If the icing is a little too soft and slides off, place it in the refrigerator for about 30 minutes to firm up some.
Decorate the top with cut or whole strawberries, if desired.
Cover and refrigerate until serving.