Strawberry and Cream Cake
Are you looking for a yummy, super-moist strawberry cake that tastes like REAL strawberries and not like soap? Then look no further. This delicious recipe combines butter, sugar, freeze-dried strawberries, and strawberry yogurt, for the perfect, moist bite!
Yield: 3 (6-inch cakes) or 2 (8-inch) cakes
Preheat oven to 350 degrees F
Preparation: 20 minutes
Bake Time: 50 minutes
- 16 oz All Purpose Flour
- 19 oz white sugar
- 2tps baking powder
- 1 tsp baking soda
- pinch salt
- 8 oz unsalted butter (room temperature)
- 1 tbs vanilla extract
- 5 egg-whites
- 2 whole eggs
- 1 cup of Icelandic or Greek strawberry yoghurt
- 1/4 cup of whole milk
- 2 packets of freeze-dried strawberries (ground in a food processor)
Butter and line 3 (6-inc) or 2 (8-inch) pans.
Sift together the dry ingredients into the bowl of a stand-mixer. Turn the mixer to low and combine the ingredients fully.
Add the butter and sugar and mix for 2 minutes until the mixture resembles sand.
In a jug, place all of the wet ingredients and whisk to combine.
With the mixer on low, slowly add the wet ingredients to the dry mixture until combined. Once incorporated, add the freeze-dried strawberries and then turn the mixer to medium-high and beat for 5 minutes.
Divide the batter between the pans and bake at 350 degrees F. for 50 minutes to an hour.
Test the cakes for doneness by inserting a skewer into the center. Allow the cakes to cool in the pans for 10 minutes before turning out onto a wire rack.