White Cake And Strawberries Recipes
Ingredients
For the White Cake:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 1 cup whole milk
For the Strawberry Topping:
- 2 cups diced fresh strawberries
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
For the Frosting:
- 4 cups confectioners' sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 6 tablespoons whole milk
- 2 teaspoons pure vanilla extract
- Pinch of salt
Instructions
For the White Cake:
1. Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans with butter and line each with parchment paper. Grease the parchment paper with butter and dust each pan with flour.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 1 minute. Add the sugar and beat on medium speed for 3 minutes, until light and fluffy. Beat in the vanilla extract.
4. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients in 3 batches, alternating with the milk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
5. Divide the batter among the prepared pans and smooth the tops with a rubber spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes, then turn them out onto a rack to cool completely.
For the Strawberry Topping:
1. In a medium saucepan, combine the strawberries, sugar, and cornstarch. Cook over medium heat, stirring occasionally, for about 10 minutes, or until the strawberries are soft and the mixture is thickened.
2. Transfer the strawberry topping to a bowl and let cool completely.
For the Frosting:
1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 1 minute. Add the confectioners' sugar, milk, vanilla, and salt and beat on low speed until incorporated. Increase the speed to medium and beat for 3 minutes, until light and fluffy.
To Assemble the Cake:
1. Place 1 cake layer, top-side down, on a cake stand or platter. Spread with one-third of the frosting. Top with one-third of the strawberry topping. Repeat with the remaining cake layers and frosting and strawberry topping. Serve immediately, or cover and refrigerate for up to 2 days.
Nutrition
Calories: 587 kcal
Carbohydrates: 79 g
Protein: 6 g
Fat: 28 g
Saturated Fat: 17 g
Cholesterol: 130 mg
Sodium: 222 mg
Potassium: 153 mg
Fiber: 1 g
Sugar: 56 g
Vitamin A: 843 IU
Vitamin C: 13 mg
Calcium: 86 mg
Iron: 1 mg
Tips
This white cake and strawberries recipe is a perfect treat for any occasion. It is a simple and delicious way to celebrate a special occasion or just to enjoy as a sweet treat. The cake has a nice, light texture and the strawberries add a great flavor. The frosting is creamy and sweet, which compliments the cake and strawberries perfectly. For a festive look, sprinkle the top of the cake with some crushed strawberries. Enjoy!
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