DISH NAME : STRAWBERRY CAKE

Preparation Time : 45 minutes

Chilling Time : 3 hours

Baking Time : 40 to 45 minutes

Description

The red luscious fruit with a green cap is the most popular berry fruit in the world. It is the only fruit in the world with seeds growing outside the fruit. Strawberries are like sponge in soaking up water. Hence it should be washed only just before using them. Also the green cap of leaves are to be removed only after washing the fruit. Before storing these berries in fridge, remove the damaged and rotten ones or it will spoil the rest. Do not leave strawberries at room temperature for too long, it will spoil.

Note

1) If using frozen strawberries, put into a fine strainer placed over a bowl and let sit. This will drain out water from frozen berries. Lightly toss the strawberries occasionally to remove any liquid.
2) If using frozen, weigh strawberries after thawing.
3) I used non-dairy whipping cream (Tropolite). Keep the cream to thaw in the fridge overnight. This will remove the ice crystals.
3) You can make this into a single cake and cut horizontally when cool, instead of making 2 cakes.
4) Use buttermilk for the cake. Milk should be used only if buttermilk is not available.

Method

1) Place strawberries in a food processor or blender and puree with 2 tsp sugar. Toss with a teaspoon or two of sugar and cover and keep aside.
2) Reserve 3/4 cup puree for the cake. Use leftover puree to fill the cake to fold into the frosting (to sandwich and frost the cakes).
3) Preheat oven to 175 degrees C.
4) Prepare two 8 inch pans. Grease inside with butter.
5) In a small bowl, combine strawberry puree, buttermilk, egg and vanilla and mix until well blended.
6) In a bowl, sift flour, sugar, baking powder and salt and mix to combine.
7) Beat butter.
8) Fold in flour mix.Mix until combined and start resembling moist bread crumbs.
9) Add egg-buttermilk mixture and beat, using a hand blender, at medium speed for about 1 minute or until fully and evenly combined.
10) Beat for 30 more seconds, after scraping down the sides of the bowl.
11) Divide the batter evenly among the pans and smoothen the tops.
12) Bake for about 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
13) Let cakes rest in pan for about 20 minutes and then turn out onto wire racks to cool. Let cakes cool completely.
14) After the cakes are completely cool,sandwich the cakes with strawberry-cream frosting. Spread the rest of the frosting all over the cake. Decorate cake with thinly cut strawberry slices.
15) Chill the cake for about 3 hours.
To make Strawberry frosting;-
Whip cream till it forms peaks. Then add strawberry puree and whip again. Keep in the fridge for about 20 minutes. Then use as recipe states.

Serving Suggestions

Serve chilled straight out of refrigerator.