INGREDIENTS
FOR STRAWBERRY CAKE
2 3/4 cup all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
11/2 teaspoon pure vanilla extract
1 cup whole milk, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs, at room temperature
1 large egg white
food coloring (optional)
2 cups finely chopped strawberries
FOR THE STRAWBERRY FROSTING:
1 cup chopped strawberries
1 cup (2 sticks) unsalted butter, at room temperature
3 cups powdered sugar
1/2 teaspoon pure vanilla extract
food coloring (optional)
INSTRUCTIONS
FOR THE CAKE:
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans (or 3 8-inch round cake pans) with baking spray and line with parchment paper. Grease parchment paper.
In a large bowl, sift (please do!) together the flours, baking powder, and salt. In a large mixing cup, whisk together the whole milk and vanilla extract.
In the bowl of an electric mixer, cream the butter and sugar together over medium speed until light and creamy, about 3-5 minutes.
Beat in the eggs and egg white, one at a time, scraping down the bowl after each addition.
If you are using food coloring, add in 3-4 drops of food coloring.
Reduce speed to low. Alternately add in the flour and milk mixture, starting and ending with the flour. Mix well after each addition.
Gently fold in the diced strawberries into the batter.
Divide batter into the prepared pans.
Bake cakes until a toothpick inserted into the center come out clean, about 25 minutes.
Let cakes cool in the pan for 10 minutes before turning onto a wire rack. Cool completely.
FOR THE FROSTING:
In a medium saucepan, cook the strawberries over low heat, stirring occasionally until they break down. Use a potato masher to mash them as fine as you can. Remove from heat and let cool completely. You can pass the strawberry compote through a sieve but I choose not to.
In a bowl with an electric mixer, beat the butter on medium speed until light and creamy, about 3 minutes.
Add in the rest of the ingredients, including 1/4 cup cooled strawberry compote. Mix on low until combined, then increase speed to medium and beat the frosting for about 5 minutes until light and fluffy. Add in food coloring if using.
TO ASSEMBLE:
Level the cakes if needed.
Onto a cake stand, place the first layer of cake. Evenly spread about 1/2 cup buttercream on top. Top with the rest of the ststrawberry compote. Add the top layer of cake with the top of the cake down. Crumb coat the cake with a thin layer of buttercream.
Then spread the icing evenly and frost the cake. Decorate as desired with fresh strawberries.
The cake will store in an airtight container at room temperature for up to 3 days or refrigerated.