This strawberry cake is DELICIOUS!! I made this recipe for Q's baptism this summer with strawberries that the kiddos and I PICKED FRESH! YUM!
I swiped this cake recipe from a google doc my Brother-in-Law's family started. His sister works as a house Mom in Germany for missionaries' high school aged children. One of her responsibilities is cooking. In Germany they do not rely on things like pudding or jello for fruit flavored cakes like we do in the U.S., sooooo... missing her Grandmother's strawberry cake, she found this replacement recipe. My vote is that this cake is a pretty fantastic healthier version that I WILL be making many more times in the future. Not to mention it's quite beautiful, PINK to be exact WITHOUT food coloring!Strawberry Cake & Icing
Cake:2 Cups Flour
1 Cup Sugar
1 Tbsp Baking Powder
1 tsp Salt
1/2 Cup Butter
1 Cup Pureed Strawberries, I used fresh picked hulled and tossed in my blender
1/2 Cup Milk
1 Box powdered Sugar
4 Tbsp Butter (melted)
4-6 Tbsp Pureed Strawberries
Preheat over to 350. Butter or spray and flour 2, 9" round cake pans or one 9x13 cake pan. Set aside. Combine dry ingredients in a larger bowl. In a separate bowl, beat remaining ingredients together. Add to dry, beating with a wire whisk. Pour into prepared cake pans. Bake the cake for 30-35 minutes or until done when tested with a toothpick.
To make the frosting, sift powdered sugar into melted butter. Add strawberry puree to spreading consistency. Frost the cake and decorate the top of the cake with fresh strawberries just before serving.
I cut some fresh strawberries into quarters from the top down to the bottom and made little pinwheels or flower clusters on top of the cake. I of course forgot to take a picture of this, sorry friends. I will get it for ya next time.
That's my Shiny ~