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This moist and flavorful Strawberry Cake from scratch is a favorite year-round! 1 stick (1/2 cup) (113 g) unsalted butter, cut butter into small pieces so it can be added slowly during mixing process. I cut mine into 1/2 to 1 inch slices onto waxed paper on the countertop, letting it soften only about 5 to 6 minutes. Preheat oven to 350 degrees.
This true for many of our scratch cake recipes. Decorate the Strawberry Cake however you like with your favorite strawberry frosting or a recipe that pairs well with strawberry flavor. We crumb coated our cake with Cream Cheese Frosting and then immediately piped the spiral patterns that you see in the photo using a star tip 21.
“Baking and icing a cake from scratch can be daunting. But you don’t have to do it all in one day,” says Rosie Daykin, the cheerful and talented owner of Butter Baked Goods, in Vancouver. Bake the cakes first and let them cool; the next day, make the frosting and assemble the cake.
Cake Instructions Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes) Combine your flour, baking powder and salt and set aside Combine milk, oil and extracts and set aside
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