Strawberry Cake with Strawberry Buttercream
Little Cupcake Bakeshop - NYC
one 8-inch cake
1 cup (2 sticks) room temperature unsalted butter, plus more for greasing
2 2/3 cups white sugar
2 cups all-purpose flour
2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups small strawberries, stems cut off and left whole or cut into 3/4-inch chunks if quite large
1 cup whole milk
2 teaspoons pure vanilla extract
1 cup (2 sticks) room temperature unsalted butter
1 teaspoon vanilla bean paste or extract
1/2 cups small strawberries, stems cut off and left whole or cut into 3/4-inch chunks if quite large, plus sliced strawberries for garnish
3 1/2 cups powdered sugar, sifted
Optional Chocolate Fudge:
1/2 cup powdered sugar
1/4 cup cocoa powder
1/4 cup milk
Preheat the oven to 350°F.
Make the cake batter: in the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar. Working one at a time, add the eggs, making sure to fully incorporate each egg before adding the next. Add the dry ingredients and the strawberries. Slowly add the milk and vanilla extract while mixing on low speed. Scrape down the bowl completely and mix with a spatula until just combined.
Transfer the batter to a greased 8-inch round cake pan. Bake until the cakes is brown and springs back to the touch, about 35 minutes, but start checking after 25 minutes of baking, Remove from the oven and cool completely, about 30 minutes.
Make the buttercream: in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and vanilla paste (or extract). Add the strawberries to and mix until the strawberries have been mashed into small pieces. Add the powdered sugar and blend completely. Spread onto the cooled cake.
Optional step: make the chocolate fudge. Whisk together all ingredients in small bowl until well combined. Slowly pour the chocolate fudge over the iced cake. Cut into slices and serve.