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| General Category : Cakes |
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| Food Group : Eggs, Grains, Fruits, Cheese/Other Dairy |
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| Preparation Method : Bake |
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Ice this cake with Strawberry Buttercream, or with lightly sweetened whipped cream, and decoratelavishly with fresh strawberries. I don't usually use food colouring in recipes, but a few drops of red food colouring definitely makes this cake more attractive.
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Ingredients
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3 cups + 2 tbsp (780 mL) cake-and-pastry flour |
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2 tsp (10 mL) baking powder |
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3/4 tsp (4 mL) baking soda |
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1/4 tsp (1 mL) salt |
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2 cups (500 mL) halved strawberries (8 oz/250 g) |
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1/2 cup (125 mL) buttermilk |
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6 drops red liquid food colouring (optional) |
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1 cup (250 mL) unsalted butter, softened |
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1-3/4 cups (425 mL) granulated sugar |
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4 eggs |
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1 tsp (5 mL) vanilla |
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Preparation
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Butter two 9-inch/23 cm diameter cake pans; line bottoms with parchment paper, then flour sides; set aside.
In bowl, whisk together flour, baking powder and soda, and salt. In blender, purée together strawberries, buttermilk, and food colouring (if using). In large bowl, beat butter until light and fluffy; on high speed, beat in sugar, 1/3 cup/75 mL at a time, until light and fluffy, about 3 minutes. Beat in eggs, one at a time; beat in vanilla. Gradually stir in flour mixture and buttermilk mixture, making 3 additions of dry and 2 of wet. Divide evenly between cake pans, smoothing tops.
Bake in centre of 350°F/180°C oven until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pans on racks for 10 minutes. Slide knife around edges and remove from pans; peel off paper. Let cool on racks.
Makes 12 to 16 servings.
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Nutritional information
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Per each of 16 servings (with Strawberry Buttercream): about 482 cal, 4 g pro, 33 g total fat (21 g sat. fat), 44 g carb, 1 g fibre, 131 mg chol, 171 mg sodium. % RDI: 4% calcium, 10% iron, 30% vit A, 22% vit C, 13% folate.
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Source
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Homemakers Magazine: June 2007
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