Скачать или смотреть Strawberry Cake with Berries and Cream Cheese Frosting

Ingredients:-
For the Cake:
2 ¾ cups all-purpose flour 330g
2 ½ teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
1 cup unsalted butter softened (227g)
2 cups granulated sugar 400g
4 large egg whites room temperature
2 teaspoons vanilla extract
½ cup whole milk 120ml
½ cup fresh strawberry puree reduced (see Notes) (120ml)
pink food colouring optional
For the Strawberry Frosting:
8 ounces cream cheese room temperature (227g)
1 cup unsalted butter room temperature (227g)
1 teaspoon vanilla extract
pinch of salt
6 cups powdered sugar sifted (720g)
1 to 2 tbsp fresh strawberry puree reduced (see Notes)
Extra berries for topping
Instructions
For the Cake:
Preheat the oven to 350F. Butter 2 (9-inch) round cake pans, or spray with baking spray. Line the bottoms with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed just until creamy. Add the sugar and beat until light and fluffy, about 5 minutes.
Scrape down the bowl and add the egg whites and vanilla. Beat until on medium speed for about 1 minute or until well combined and very fluffy. Reduce the speed to low. Add the flour mixture alternating with the milk and the strawberry reduction, mixing just until combined. Stop and scrape down the bowl as needed. If desired, mix in a drop or two of pink food coloring. Divide the batter among the two cake pans.
Bake for 30 minutes or until the cake is springy to the touch and starts to pull away from the sides of the pans. Let the cakes cool in the pans for 20 minutes. Remove and let cool completely on a wire rack. Discard the parchment paper.
For the Strawberry Frosting:
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, and salt until smooth and fluffy, about 1 minute.
With the mixer on low, gradually add in the powdered sugar alternating with a tablespoon of the strawberry puree. Stop and scrape down the bowl a few times during mixing. Once all of the sugar is added, increase the speed to medium and beat until fluffy. If the frosting feels too stiff and not silky, add a tablespoon or two of puree or milk.
Notes:-
To make a strawberry reduction, start by washing and hulling 1 pound of fresh strawberries. For frozen strawberries, thaw before using. Place the strawberries in a blender and puree. Pour into a small saucepan and bring to a simmer over medium heat, stirring frequently. Cook until reduced by about half, 25 minutes for fresh and up to 45 for frozen. You should have 1 cup of reduction. Let cool completely before using.