Traditional Strawberry Cake with Strawberry Buttercream Frosting

Ingredients for strawberry cake:

•  200g butter
• 1 1/2 cups sugar
• 85g / 1 pkt jelly powder *
• 4 eggs
• 2 1/2 cups all purpose flour
• 2 tsp baking powder 
• 3/4 cup milk
• 1/2 tsp vanilla extract
• 1/2 cup + 1 tbsp strawberry purée **

Method for strawberry cake:

1. Preheat your oven to 180 °C and grease two round 7 inch cake tins.
2. Using a paddle attachment, cream the butter and sugar until light and fluffy  (medium-high speed). This may take a while. Scrape down the sides to ensure that all is incorporated and consistent.  
3. Add dry jelly powder to the mixture and continue to cream.
4. Add the eggs one by one, beating properly after each.
5. In another bowl, sift the flour and combine the baking powder.
6. In yet another bowl, combine the milk, vanilla and strawberry purée.
7. Add the dry and wet ingredients alternately on a medium-low setting. Be careful not to overmix. 
8. Divide the batter evenly between the two tins. (I weighed mine to be precise). 
9. Bake for 30 minutes, or until a toothpick comes out clean. 
10. Leave cakes to cool in cake tins for a few minutes and then tap out onto a wire rack to cool off completely.  

* Adapted from All Recipes (click to view original recipe, reviews and other custom versions).

Notes:

* I did use the full 85g packet of dry jelly powder but would surely suggest using less as this may result in an artificial and sharp taste. One could possibly also attempt to use unsweetened jelly powder. 

** I blended fresh strawberries as they are in season yet the original recipe states that frozen strawberries can be used. Secondly, I didn't sweeten mine. The cake is definitely sweet enough as is. 

*** Do read some reviews before attempting to make this cake. Those who wanted a lighter cake whipped the egg whites separately and folded them in at the very end.  

Ingredients for buttercream frosting:

•  150g butter
• 1 tbsp milk
• 400g sifted icing sugar 
• strawberry purée (at room temperature) **

Method for buttercream frosting:

1. Using the paddle attachment on a medium-high speed, beat the butter until it becomes light and fluffy. 
2. Add milk.
3. Slowly add the sifted icing sugar. 
4. On a very low speed, add in the strawberry purée - one tablespoon at a time - according to how pale or deep you wish the colour of your frosting to be. **

Notes:

* Ensure that your purée is at room temperature (especially if using frozen strawberries) as the frosting will split if icy ingredients are added.  

** I wanted the frosting to contrast with the cake and therefore only added around 1 tbsp of strawberry purée.

*** I used the Wilton 21 piping tip. 

Remarks:

I used two 7 inch cake tins and was pleased with the size/height of the cake. 

This recipe yields a rather dense and heavy cake and is suitable solely for those who have a serious sweet tooth. 

Serves 8-10 generous slices.