Soft Strawberry Cake

cakesbymk.com

MamaSue

½x

subheading: Strawberry Filling/Reduction:

3 cups ( 600 g) fresh strawberries - hulled and halved

¾ cup ( 150 g) white granulated sugar - see note 5 if you have very sweet strawberries

1 tbsp lemon zest - about the zest of 1 lemon

¼ cup ( 60 g) fresh lemon juice

3 tbsp ( 22 g) cornstarch - also known as cornflour

2 tbsp water

subheading: Strawberry Cake:

2⅓ cups ( 300 g) flour - regular all purpose (see note 1 if you want to use cake flour)

¼ cup ( 25 g) cornstarch - also known as cornflour

2½ tsp baking powder

½ tsp salt - omit if using salted butter

¼ cup ( 60 g) milk - room temperature

¾ cup ( 195 g) strawberry filling/reduction - made in the first step of this recipe

1 drop red gel food colouring - optional but recommended, see note 6

½ cup ( 113 g) unsalted butter - room temperature

½ cup ( 105 g) unflavoured vegetable oil - I use canola

1½ cups ( 300 g) white granulated sugar

6 large ( 225 g) egg whites - room temperature, size 7 eggs

3 tsps strawberry essence/extract

1½ tsp vanilla essence/extract

1 tsp white vinegar

subheading: Strawberry Cream Cheese Frosting:

1 cup ( 225 g) unsalted butter - room temperature

4½ cups ( 570 g) icing sugar - also known as powdered sugar/confectioners sugar

1½ cups ( 335 g) cream cheese - cold, firm type not spreadable

¼ cup ( 65 g) strawberry filling/reduction - made in the first step of this recipe

2 tsp strawberry essence/extract

1 tsp vanilla essence/extract

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