Fresh Strawberry Cake with Strawberry Buttercream

• Vegetarian

• Produce

  • 1 11/16 cups Strawberry puree

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 1/2 tbsp Baking powder
  • 3 cups Flour
  • 3 1/2 cups Powdered sugar
  • 7/8 tsp Salt
  • 2 cups Sugar
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Canola oil

• Dairy

  • 2 sticks Butter

Found on everydaymadefresh.com

Description

Ingredients

• 3 cups Flour
• 2 cups Sugar
• 1 1/2 tablespoons Baking Powder
• 3/4 teaspoons Salt
• 3/4 cup Canola Oil
• 1 1/2 cups Strawberry Puree*
• 1teaspoon Vanilla
• 1 teaspoon Lemon Juice
• 4 Eggs, beaten
• Pink food coloring - if desired - if you dont use it, you wont have as strong of a color.
• 2 sticks butter, room temp
• 1/8 teaspoon salt
• 3 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 3 tablespoons strawberry puree

Directions

• Preheat oven to 325 degrees. Grease and flour 2 9 cake pans. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the oil, strawberry puree, vanilla, and lemon juice to the dry ingredients and stir until combined. Add the eggs and food color (if using), and stir until smooth. {do not over mix!} Divide the batter evenly between the cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for a few minutes before removing and placing on cooling racks. The cakes need to be completely cooled before frosting.
• In a large bowl, beat your butter until its fluffy. Add the salt, powdered sugar, vanilla; beat until combine. Add the strawberry puree and beat until light and fluffy. You may need to add more powdered sugar or a teaspoon of milk until you get the perfect consistency.