Strawberry Blossom Cake

Strawberry Blossom Cake

Cakes are part of a tradition of generosity and thoughtfulness. In my home, it is unthinkable not to offer guests a slice of cake or a baked treat, no matter how informal the occasion. One of the marvelous things about cake is that it can be baked to suit all occasions. So, to enjoy a slice of cake around the kitchen table is one of life's great everyday delights. And, even better when it's this Strawberry Blossom Cake with its uniquely delicate, aromatic quality. This Vee the Baker signature recipe that I’m sharing with you today also delivers a welcoming surprise to every single bite. Coloring the frosting to match the theme makes the cake a pretty addition to the dessert table.

This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation are my own. Thank you for checking out this recipe.

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Ingredients

For the Cake:

• 3 c. cake flour
• 1½ c. Imperial Sugar granulated sugar
• 1 tsp. salt
• 1 tsp. baking powder
• ¾ tsp. baking soda
• ¾ c. vegetable oil
• 4 eggs, room temperature
• 1 c. sliced strawberries
• 3 Tbsp. all-purpose flour
• ½ c. elderflower liqueur

For the Frosting:

• ¼ c. strawberries
• 2 Tbsp. Imperial Sugar granulated sugar
• 1 c. salted butter, room temperature
• 4 c. Imperial Sugar confectioners powdered sugar
• 2 Tbsp. elderflower liqueur, optional

Instructions

To make the cake:

1. Preheat oven to 325°.

2. Prepare two 8-inch round cake pans by coating with non-stick baking spray.

3. In a medium bowl, sift flour, salt, baking powder, and baking soda. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and oil on medium speed until smooth.

5. Gradually spoon in the dry ingredients while alternating with the elderflower liqueur.

6. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl, if needed.

7. Pour in sliced strawberries. Mix until just combined, be careful not to over mix.

8. Divide batter evenly between the two 8” round pans.

9. Bake for 35-40 minutes until a cake tester or toothpick inserted into the center comes out clean.

10. Allow cakes to cool in pans for 5 to 7 minutes, then remove and transfer to a wire rack to finish cooling.

11. While cakes are cooling, prepare Strawberry Buttercream.

To make the frosting:

1. Place strawberries in a blender or food processor and blend until smooth. Set aside.

2. Cream butter until light and fluffy. Add one cup of powdered sugar and mix until light and creamy.

3. Gradually add remaining powdered sugar alternating with strawberry puree. Scrape bowl well.

4. Add elderflower liqueur. Whip until very light and fluffy.

5. Assemble cake.

To assemble the cake:

1. Once cakes have cooled, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat.

2. Place the first cake on a serving plate or a cardboard cake round.

3. Spread 1 cup of frosting in an even layer on top of the cake.

4. Repeat the process with the second layer of cake and frosting.

5. Apply a crumb coat of frosting around top and sides of cake using an angled spatula. Spread frosting evenly around the sides of the cake and smooth. Smooth out the sides of the cake with a cake scraper/smoother.

6. Then complete with a final layer of buttercream on the top of the cake.

7. Decorate as you desire.