Recipes

Strawberry Buttercream Cake

Original Recipe from The Baker Upstairs

For the cake:

For the buttercream:

For the chocolate ganache:

Preheat oven to 350.
Butter and flour two 8 inch cake pans.
In a large bowl or the bowl of a stand mixer, combine the cake flour, all purpose flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Beat in the eggs one at a time.
In a measuring cup, combine the milk, strawberry puree, and vanilla. Add half of the milk mixture to the flour mixture, and mix to combine. Add the other half of the milk mixture and mix until smooth.
Divide between the prepared pans and bake 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
To make the frosting, beat the butter until light and fluffy. Add the salt, powdered sugar, and vanilla, and mix to combine. Add the strawberry puree and beat until light and fluffy. Taste and add more puree if desired.
Assemble cake with buttercream.
To make chocolate ganache, chop chocolate and set aside in a bowl. Heat cream in a small pot over medium heat, just until bubbles appear along the sides. Pour over chocolate and let sit for 1 minute to melt chocolate. Whisk together until smooth. Dip strawberries for the top and set aside on parchment paper.
Transfer to measuring cup with a spout. Pour over cake and level with a spatula, encouraging dips over the edge. Let set for a couple minutes and place the dipped strawberries on top.
Serve at room temperature. Keep cool in the fridge if not serving right away.