Spring Strawberry Cake

This cake was my birthday icing decoration project.

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It is an adapted amalgamation of recipes from two of my favorite food blogs – Smitten Kitchen and My Name is Yeh!

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I doubled┬áthe amounts for Deb’s cake so I could make a second layer but only placed the strawberries in the bottom cake so that they’d serve as a sort of filling. I combined this cake with Molly’s icing (because she has mad, gorgeous skills), and the results were magical.

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It received the seal of approval from aunts, uncles, cousins, parents, and my brother. And they’ll be straight with you if it’s nothing special… we’ve eaten our fair share of desserts. They kept asking if there was some secret ingredient to make it so moist and have the perfect texture and sweetness. This is just one of those cases where simple flavors are amazingly delicious:)

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Strawberry Vanilla Cake

adapted from Smitten Kitchen

12 tablespoons butter, at room temperature
1 3/4 cups granulated sugar + 2 Tablespoons (for sprinkling the strawberries at the end)
2 large eggs
1 cup milk
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon table salt
1 pound strawberries, hulled and halved

Preheat oven to 350┬░F. Prepare two 9 inch cake pans by lining with parchment paper and then buttering.

In electric mixer, beat butter and granulated sugar until pale and fluffy. Add in egg and beat again. Mix in milk and vanilla. Add flour, baking powder, and salt and mix until just combined and smooth.

Distribute batter amongst two pans, placing slightly less in the one of them. In this pan with slightly less batter, arrange strawberries, cut side down, as closely as possible in a single later. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cakes for 10 minutes then reduce oven temperature to 325F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. Let cool in pan on a rack.

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Vanilla cream cheese buttercream frosting

from My Name is Yeh!

1 cup butter, softened
1 cup (8 oz.) cream cheese, softened
4 2/3 cups powdered sugar
1 Tablespoon vanilla extract
pinch of salt

Cream all ingredients together.

To assemble the cake, place the strawberry layer on the plate. Spread a thin layer of the icing and place the other cake layer on top. Spread on a thin crumb coat and then refrigerate for about an hour until it firms up. Fill a large piping bag fitted with a petal decorating tip. Starting at the bottom and working your way up, pipe around the outside of the cake with the wider end of tip up against the cake. Do the same thing on the top of the cake, and voila!