Ingredients
- 3 cups strawberries, washed, hulled, and halved
- ½ cup salted butter, room temperature
- 3 T. vegetable oil
- 1 + ½ cups granulated sugar
- 4 eggs
- 1 T. vanilla
- 1 + ½ cups cake flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 2 drops red red gel paste color
- 4 egg whites
- 1 cup granulated sugar
- 1 cup (2 sticks) salted butter, room temperature
- ½ cup shortening, butter flavored
- 1 T. vanilla
- 3 T. lemon juice (optional)
Recipe Description
There is nothing like a fresh strawberry cake. I cooked my strawberries down to get a more concentrated flavor of strawberry. I have to give myself a slap on the back for it. It did wonders for this recipe and a necessary thing to be done. Cakes don’t really like a ton of liquid in them. They can easily fall and leave you with a sticky mess. It happens to me often with recipe testing! But don’t worry, guys. I keep on testing until we have the perfect cake. No one likes to try a recipe and find out that it’s a dud. Booooo! This cake is packed full of strawberry flavor and incredibly tender! There’s a tangy lemon swiss meringue buttercream filling too.
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