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Fresh Strawberry Cake with Strawberry Buttercream

Preheat oven to 350º. Grease and flour two 9 inch cake pans. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. With a stand mixer with a whisk attachment, beat the butter and sugar on high speed until smooth and creamy, about 2 minutes.

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Preheat oven to 350°F. Lightly spray 2 8x8 baking pans with non-stick spray or Baker's Joy. Using a mixer, mix together the cake mix, eggs, milk, and vegetable oil well. Mix in the 1 cup of mashed strawberries and the (dry) strawberry gelatin. Mix 3 minutes, stopping to scrape the sides of the bowl a couple of times.

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STEP 2: Mix the dry ingredients. In a large mixing bowl, sift the all-purpose flour, baking powder, baking soda, and salt together. Use a food processor to blend the freeze dried strawberries into a fine crumb and add it to the dry ingredients. STEP 3: Beat the butter, oil, and sugar.

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Arrange a rack in the center of the oven. Preheat to 350° Fahrenheit (180° celsius). Meanwhile, prepare a square cake pan with parchment paper (or grease and flour well). In a medium mixing bowl, combine flour, strawberry powder, baking powder and salt. Whisk to combine and set aside.

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Preheat oven to 350 degrees. Line a 9x13 cake pan with parchment paper, or spray with a non stick baking spray. Set aside. Add the freeze dried strawberries to the food processor and pulse until it is a fine powder. Spoon the freeze dried strawberry powder to a large mixing bowl.

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Position rack in the center oven. Preheat the oven to 350 o F/177 o C). Prepare three 8-inch (20 cm) round pans (or two 9-inch round pans) with non-stick spray, then line with parchment circle, and spray again. Make strawberry puree. Puree 1 pound of strawberries either in a blender or food processor.

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Adjust an oven rack to the middle position and preheat to 350ºF/176ºC. Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.

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Make the cake batter. Preheat oven to 350°F and butter two 6" cake pans, set aside. In the same food processor used previously for the freeze dried strawberry, add the fresh strawberry and puree. Add strawberry puree in a small mixing bowl along with buttermilk, vegetable oil, melted butter, and vanilla extract.

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Add ½ cup of the milk and mix until just combined. Now divide the batter evenly between two bowls. In one bowl, stir in the remaining ½ cup of milk until combined. In the other bowl, stir in the strawberry puree and 1-2 drops of red food coloring if desired. Divide the batter between the two cake pans.

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In a small bowl, whisk together the egg whites with 1/4 cup of the buttermilk. Set aside. In a medium bowl, combine cake flour with baking powder and kosher salt. Whisk together and set aside. In a large mixing bowl, beat butter with granulated sugar and strawberry crumbs.

Fresh Strawberry Cake with Strawberry Buttercream

Purée fresh strawberries with an immersion blender, food processor, or countertop blender until perfectly smooth; bring to about 70°F (21°C) before using. Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Lightly grease three 8-inch anodized-aluminum cake pans and line with parchment.

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Place the 2nd cake layer and cover the top and sides with the remaining frosting. Place 2 tablespoons of freeze-dried strawberry powder in a small strainer. Sprinkle top of cake thinly with strawberry powder. Refrigerate cake for at least an hour, so it is less crumbly when slicing. Decorate cake with fresh strawberries.

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Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, salt, and strawberry powder in the bowl of an electric mixer, and stir on low speed to combine. Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute.

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Add the confectioners' sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.

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To make the strawberry pound cake: Preheat the oven to 350°F (180°C). Generously spray a 10-inch (10 to 12-cup) bundt pan with nonstick cooking spray and set aside. In a large mixing bowl, whisk the cake flour, ½ cup of freeze-dried strawberry powder (40 grams), baking powder, baking soda, and salt together until well combined. Set aside.

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2 Tablespoons Melted Light Vegan Butter. 2 Tablespoons Canola Oil. 1 Teaspoon Strawberry Extract. 1 Teaspoon Lemon Juice. Red or Pink Food Coloring (Optional) For the Strawberry Icing: 1 Cup Freeze Dried Strawberries. ¼ Cup vegan butter spread. 1 lb (453 grams) Box Confectioners Sugar.