“Hearst Magazines and Yahoo may earn commission or revenue on some items through these links.”Yields: Twelve servingsPreparation Time: Thirty minutesTotal Time: Two hours and twenty minutesIngredientsFor the cake:Grease three 8-inch cake pans lightly and line the bottoms with parchment paper. Utilize three 0.8-ounce packages of freeze-dried strawberries. Measure out three and a half cups of bleached cake flour, spooning and leveling it. Prepare one pound of fresh strawberries by hulling and halving them. Ensure two sticks of unsalted butter are at room temperature. Have two and a quarter cups of granulated sugar, half a cup of canola oil, two teaspoons of pure vanilla extract, one tablespoon of baking powder, three-fourth teaspoon of baking soda, three-fourth teaspoon of kosher salt, five large egg whites at room temperature, and red food coloring, if desired.For the strawberry-cream cheese frosting:Use one 0.8-ounce package of freeze-dried strawberries. Have two sticks of unsalted butter at room temperature, two 8-ounce packages of cream cheese at room temperature, six cups of confectioners’ sugar, two teaspoons of pure vanilla extract, half a teaspoon of kosher salt, and red food coloring, if desired.DirectionsPrepare the cake:Start by preheating the oven to 350°F. Grease the cake pans and line them with parchment paper. Process the freeze-dried strawberries in a food processor until finely ground. Whisk the ground strawberries with flour in a bowl. Puree the fresh strawberries in a food processor until smooth. In a separate bowl, beat the butter, sugar, oil, vanilla, baking powder, baking soda, and salt with an electric mixer until creamy. Add the egg whites one at a time, beating well after each addition. Alternate the flour mixture with the strawberry puree until just combined. Add food coloring if desired. Transfer the batter to the prepared pans and bake for 30 to 35 minutes. Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.Prepare the frosting:Pulse the freeze-dried strawberries in a food processor until finely chopped. Beat the butter and cream cheese until fluffy. Gradually beat in the confectioners’ sugar and chopped strawberries. Beat in the vanilla, salt, and food coloring. Spread frosting between cake layers and over the top and sides of the cake. Refrigerate for 30 minutes before adding the final layer of frosting. Decorate with rosettes along the base and top of the cake. Serve promptly. You Might Also Like70 Impressive Tiny Houses That Maximize Function and Style30+ Paint Colors That Will Instantly Transform Your Kitchen
