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Whip the butter using a stand mixer with a paddle attachment on medium speed until it’s creamy and light in color (5-10 minutes). Add vanilla, milk, and strawberry powder and continue to mix on medium for 1 minute. Add the powdered sugar a few cups at a time, scraping down the bowl and paddle after each addition.
Bake the cakes for 30-35 minutes, until a toothpick inserted comes out clean. Cool the cakes in the pan for five minutes, after which you can turn them out and continue to cool them on a wire rack or sheet pan for several hours. With a food processor, grind the freeze-dried strawberries into a fine powder and set aside.
Adding strawberries to the batter also decreases the shelf-life of of your cake so there is a tradeoff for all that delicious flavor. What icing goes with strawberry cake? Lemon buttercream goes well with Strawberry cake but you have lots of options. Add strained strawberry jam to American, Italian, or Swiss meringue buttercreams.
Preheat oven to 350F. Butter and flour three 6-inch pans. Warm and strain the strawberry preserves. Some will be used for the buttercream. Zest a lemon. Sift dry ingredients (including sugar). Whisk to combine. In another bowl, whisk together wet ingredients (including lemon zest). Combine wet and dry mixtures. Whisk until combined.
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