So this is late, like really late… But better late than never, right?
I made this cake for my significant other’s birthday… in August… Yes, I know it’s October.
The good thing is, I might have more time to post, now that I am no longer working a job that was extremely stressful for me and pretty much sucked the fun out of life completely. I have a job now, so no worries there, but it is a bit less related to my degrees. The trade in status is ok with me for now. I’m excited to hopefully get my health back. I am sure that making lots of cakes such as the one below will definitely improve my health, haha.
Strawberry Birthday Cake – no mix, no fake stuff
Adapted from Saveur
16 tbsp. unsalted butter, softened, plus more for greasing pans
2 3/4 cups flour, plus more for pans
1 cup crushed freeze-dried strawberries, divided (crushed to a powder)
1 tbsp. baking powder
½ tsp. kosher salt
1 cup milk
½ cup seedless strawberry jam
2 cups sugar
1 cup canola oil
1 tsp. vanilla extract
8 oz. cream cheese, softened
1 1-lb. box confectioners’ sugar, sifted
Fresh strawberries for decoration
1. Heat oven to 350°. Grease and flour two 9″ round cake pans; set aside. Whisk together flour, 1/2 cup freeze-dried strawberries, baking powder, and salt in a medium bowl; set aside. Whisk together milk and jam in a small bowl; set aside. Beat together sugar, oil, vanilla, and eggs in a mixer on medium-high speed until pale and smooth, 2–3 minutes. In 3 additions, alternately add dry and wet ingredients to sugar mixture, beginning and ending with dry; mix until combined. Divide batter between prepared pans and smooth tops; bake until a toothpick inserted in the middle of cakes comes out clean, about 40 minutes. Let cool 15 minutes, unmold, then cool completely.
2. In a large bowl, beat butter and cream cheese on high speed of a mixer until smooth and fluffy, 1–2 minutes. Add remaining confectioners’ sugar and freeze-dried strawberries; beat until smooth. Place one cake upside down on a cake stand, and spread 1/3 frosting over top. Cover with second cake, top side up; frost top and sides of cakes with remaining frosting; refrigerate for 1 hour before serving. Serve at room temperature.