Katie's Fresh Strawberry Cake FUSF
Katie's Fresh Strawberry Cake FUSF

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, katie's fresh strawberry cake fusf. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Katie's Fresh Strawberry Cake FUSF is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Katie's Fresh Strawberry Cake FUSF is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook katie's fresh strawberry cake fusf using 12 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Katie's Fresh Strawberry Cake FUSF:
  1. Get For the strawberry puree:
  2. Get 24 oz very ripe strawberries, hulled (or no-sugar-added frozen strawberries)
  3. Take 1-2 tsp sugar (optional)
  4. Get For the cake:
  5. Prepare 1/4-1/2 cup milk, at room temperature
  6. Make ready 6 large egg whites, room temperature (4 whole eggs can be substituted, per reader comments)
  7. Make ready 2 tsp vanilla extract
  8. Get 2 1/4 cup cake flour, sifted
  9. Prepare 1 3/4 cup sugar
  10. Prepare 4 tsp baking powder
  11. Prepare 1 tsp salt
  12. Get 12 Tbsp unsalted butter (1 1/2 sticks), at room temp
Instructions to make Katie's Fresh Strawberry Cake FUSF:
  1. If using frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in, pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard
  2. If using fresh strawberries, just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy.
  3. Place strawberries in a food processor or blender and puree.
  4. Reserve 3/4 cup puree for the cake. (If you are using the cooked puree method from the FAQ above, you will only use 1/2 cup puree.)
  5. Use leftover puree to fill the cake or fold into the frosting, if desired (you will not have leftover puree if you use the cooked puree method). It's also fabulous spooned over ice cream… and eaten straight with a spoon.
  6. Preheat oven to 350 degrees and prepare two 8- or 9-inch pans: spray inside with baking spray with flour (or use some sort of grease/flour combination).
  7. In small bowl, combine puree, milk (if you used the cooked puree method in the FAQ above, you'll use 1/2 cup of milk and 1/2 cup of puree; if you did not cook your puree, use 1/4 cup of milk and 3/4 cup of puree), egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
  8. Add wet ingredients and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.
  9. Note: The batter will not get any pinker in the oven so if you're disappointed in the color from your berries, maybe consider adding a drop or two of pink or red food coloring.
  10. Divide the batter evenly among the pans and smooth tops.
  11. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).

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