Recipe: Yummy Katie's Fresh Strawberry Cake FUSF

Katie's Fresh Strawberry Cake FUSF. See great recipes for Katie's Fresh Strawberry Cake FUSF too! Blend in blender oil, milk, eggs and strawberries. Pour into cake and Jello mixture and mix well.

You can't go wrong with fresh strawberries, cake, and creamy cream cheese frosting! Homemade Strawberry Cake From Scratch: The Best Fresh Strawberry Cake Recipe, WITHOUT a boxed cake mix or strawberry jello! Then topped with strawberry cream cheese frosting. You can have Katie's Fresh Strawberry Cake FUSF using 12 ingredients and 11 steps. Here is how you cook it.

Ingredients of Katie's Fresh Strawberry Cake FUSF

1. You need of For the strawberry puree:.
2. Prepare 24 oz of very ripe strawberries, hulled (or no-sugar-added frozen strawberries).
3. Prepare 1-2 tsp of sugar (optional).
4. Prepare of For the cake:.
5. It's 1/4-1/2 cup of milk, at room temperature.
6. Prepare 6 of large egg whites, room temperature (4 whole eggs can be substituted, per reader comments).
7. Prepare 2 tsp of vanilla extract.
8. Prepare 2 1/4 cup of cake flour, sifted.
9. You need 1 3/4 cup of sugar.
10. Prepare 4 tsp of baking powder.
11. You need 1 tsp of salt.
12. It's 12 Tbsp of unsalted butter (1 1/2 sticks), at room temp.

Not too long ago I shared my favorite Lemon Buttermilk Cake Recipe. In the post, I discussed the concept of a true "southern cake" recipe. Being the beaners that we are we expect a damn good, moist, decadent tres leches cake! Katy's ranks above all other panaderias!

Katie's Fresh Strawberry Cake FUSF instructions

1. If using frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in, pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard.
2. If using fresh strawberries, just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy..
3. Place strawberries in a food processor or blender and puree..
4. Reserve 3/4 cup puree for the cake. (If you are using the cooked puree method from the FAQ above, you will only use 1/2 cup puree.).
5. Use leftover puree to fill the cake or fold into the frosting, if desired (you will not have leftover puree if you use the cooked puree method). It's also fabulous spooned over ice cream... and eaten straight with a spoon..
6. Preheat oven to 350 degrees and prepare two 8- or 9-inch pans: spray inside with baking spray with flour (or use some sort of grease/flour combination)..
7. In small bowl, combine puree, milk (if you used the cooked puree method in the FAQ above, you'll use 1/2 cup of milk and 1/2 cup of puree; if you did not cook your puree, use 1/4 cup of milk and 3/4 cup of puree), egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs..
8. Add wet ingredients and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds..
9. Note: The batter will not get any pinker in the oven so if you're disappointed in the color from your berries, maybe consider adding a drop or two of pink or red food coloring..
10. Divide the batter evenly among the pans and smooth tops..
11. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours)..

Get tres leches with fresh fruit! This bundt cake gets its fresh flavor from a combination of lemon zest, lemon juice and limoncello. It's topped off with a Strawberry-Vanilla Glaze that complements the dessert perfectly. ALL PRODUCTS / FOLLOW ME FOR MORE BITES. Don't Miss Out On The NEW Free Healthy Recipes.