Hi, I’m Clara. Today, we’re going to make katie’s fresh strawberry cake fusf recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Katie’s Fresh Strawberry Cake FUSF Recipe
Katie’s Fresh Strawberry Cake FUSF is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Katie’s Fresh Strawberry Cake FUSF is something which I have loved my entire life. They’re nice and they look wonderful.
To be with this particular recipe, we must prepare a few components. You can cook katie’s fresh strawberry cake fusf using 12 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Katie’s Fresh Strawberry Cake FUSF:
- Make ready For the strawberry puree:
- Prepare 24 oz very ripe strawberries, hulled (or no-sugar-added frozen strawberries)
- Get 1-2 tsp sugar (optional)
- Prepare For the cake:
- Take 1/4-1/2 cup milk, at room temperature
- Get 6 large egg whites, room temperature (4 whole eggs can be substituted, per reader comments)
- Make ready 2 tsp vanilla extract
- Prepare 2 1/4 cup cake flour, sifted
- Get 1 3/4 cup sugar
- Get 4 tsp baking powder
- Make ready 1 tsp salt
- Make ready 12 Tbsp unsalted butter (1 1/2 sticks), at room temp
Instructions to make Katie’s Fresh Strawberry Cake FUSF:
- If using frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in, pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard
- If using fresh strawberries, just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy.
- Place strawberries in a food processor or blender and puree.
- Reserve 3/4 cup puree for the cake. (If you are using the cooked puree method from the FAQ above, you will only use 1/2 cup puree.)
- Use leftover puree to fill the cake or fold into the frosting, if desired (you will not have leftover puree if you use the cooked puree method). It’s also fabulous spooned over ice cream… and eaten straight with a spoon.
- Preheat oven to 350 degrees and prepare two 8- or 9-inch pans: spray inside with baking spray with flour (or use some sort of grease/flour combination).
- In small bowl, combine puree, milk (if you used the cooked puree method in the FAQ above, you’ll use 1/2 cup of milk and 1/2 cup of puree; if you did not cook your puree, use 1/4 cup of milk and 3/4 cup of puree), egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist cbs.
- Add wet ingredients and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.
- Note: The batter will not get any pinker in the oven so if you’re disappointed in the color from your berries, maybe consider adding a drop or two of pink or red food coloring.
- Divide the batter evenly among the pans and smooth tops.
- Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).
So that is going to wrap it up with this special dish katie’s fresh strawberry cake fusf recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
