strawberry cake

This week we made a decadent cake with our products! We used Seedless Strawberry Preserves and White Vinegar for this creation! Perfect for Valentine’s Day!

INGREDIENTS:

CAKE:

  • 2 ½ cups all-purpose flour (300g)

  • 1 tsp. salt

  • 1 tsp. baking soda

  • ½ cup unsalted butter room temperature (113g)

  • ¾ cup granulated sugar (150g)

  • 2 large eggs room temperature

  • 2 tsp. vanilla extract

  • 4oz. Taste the Fruit 1st Seedless Strawberry Preserves

  • 1 cup milk (240ml)

  • 1 tbsp. Bell-View White Vinegar

  • 1-3 drops liquid red food coloring

FROSTING:

  • 2 sticks of unsalted butter

  • 1 cup powder sugar

  • 2oz. Taste the Fruit 1st Seedless Strawberry Preserves

  • 1 tsp. vanilla extract

  • 1 tbsp. heavy cream

DIRECTIONS:

CAKE:

  1. Preheat the oven to 350 degrees F. Butter and flour two 8 inch pans.

  2. In a medium bowl, sift together the flour, salt, and baking soda.

  3. In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed. Add in sugar and mix on medium until light and fluffy, about 3 minutes. Add the eggs in one at a time, beating each until well combined. Beat in the vanilla.

  4. Add the seedless strawberry preserves.

  5. In a liquid measuring cup, mix together the milk, vinegar, and red food coloring.

  6. With the mixer on low speed, add half of the flour mixture followed by half of the buttermilk mixture to the mixing bowl, beating just until combined. Repeat with the remaining flour and buttermilk. Stop and scrape down the bowl occasionally. Divide the batter among the prepared pans.

  7. Bake for about 30 to 35 minutes or until the centers are springy to the touch. When done, let them cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

FROSTING:

  1. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and fluffy, about 3 minutes.

  2. Add the vanilla and salt and beat until combined.

  3. Sift the confectioner's sugar into a large bowl.

  4. With the mixer on low speed, gradually the sugar into the butter mixture until combined. Stop and scrape down the bowl occasionally. Increase speed to medium and beat until fluffy, about 1 minute. Then add the preserves.

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