Today we are going to be making a strawberry cake with cream frosting for the Fourth of July! As always this recipe is not my own but is from the blog Elisabeth & Butter, she’s one of my favorite food bloggers to follow, and you can check out her blog and other summer recipes here. Okay now back to this delicious cake!
Fourth of July is actually my favorite holiday, and to be honest I think it’s 50% due to the nautical color pallet and 50% due to the food. I love all the berries and food New England farmers are harvesting this time of year, and my Mom always taught us to embrace the flavors of the season. Anyway, for the upcoming holiday, we decided to go with a strawberry cake as that’s what’s in season at the moment, and I loved that this recipe incorporated fresh strawberries.
Now here is what you’ll need to pull off this cake for your 4th of July shindigs
- 1 1/2 cups salted butter (3 sticks), softened to room temperature
- 2 1/4 cups sugar
- 4 egg whites, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 3/4 teaspoons baking powder
- 1 cup whole milk, room temperature
- 1/2 cup strawberry puree
- 2 sticks salted butter, softened to room temperature
- 1 (8 oz) package cream cheese, softened to room temperature
- 2 lbs confectioners sugar
- 1 teaspoon vanilla extract
- 1/2 cup ground freeze dried strawberries
- Preheat oven to 350°F and grease and flour three, 8″ cake pans.
- Grab your mixer with a paddle attachment, and cream the butter and sugar together for 2 minutes. Mix until the butter will be light and fluffy, and then add four egg whites and vanilla and beat for just 1 minute.
- In another bowl whisk together the flour, baking soda and baking powder, put that to the side. Then grab a blender to puree one pint of fresh strawberries until smooth or until you have 1/2 cup. Next mix together the milk and strawberry puree into a liquid measuring cup.
- Next up, add about one third of the flour to the butter mixture and beat until incorporated, then scrape down the sides of the bowl. Then add about half of the milk/strawberry puree to the batter and beat until incorporated. Continue alternating the flour and milk, ending with the flour mixture and make sure to not overmix.
- Then pour the batter into the three greased pans and bake for 25-30 minutes, or until lightly browned. Let the pans cool for 10 minutes and then get them out of the pans and let sit until completely cooled.
- I cooled my cakes for about thirty minutes in the freezer but Elisabeth recommened wrapping your cakes in plastic wrap and freeze them for a few hours, overnight, or weeks in advance. She said, freezing your layers allows for easier assembly.
- Now time to make the frosting, in a food processor grind up 1 cup of freeze dried strawberries until you have 1/2 cup of it ground. It took us two packages of freezed dried strawberries to get the 1/2 cup.
- Next In a mixing bowl, cream the softened butter and cream cheese on medium high speed for about 3 minutes, making it light and fluffy. Then add vanilla extract and mix until combined.
- Slowly add the confectioners sugar and freeze dried strawberries and then beat it on medium speed for 2-3 minutes or until light and creamy.
- If it’s too thick, just add 1 tablespoon heavy cream. Finally just frost your cake and enjoy!
All done! Overall this cake took us about two hours to make, but it was worth every minute. Now we’re going to wrap up this cake and bring it to our Fourth of July family picnic. I hope this video inspired you to step into the kitchen and make sure to subscribe to our Youtube channel if you want more quick tutorials like this!
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