Ingredients
Cake:
1 1/2 cup(s) sugar
1/2 cup(s) butter softened
3 egg yolks
2 teaspoon(s) vanilla extract
2 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1/2 cup(s) milk
1/2 cup(s) strawberry puree*
1/2 cup(s) strawberries chopped or mashed
3-4 drop(s) red food coloring optional
Strawberry Buttercream Frosting:
1 cup butter, softened
2 (16-ounce) packages powdered sugar, sifted
1 cup finely chopped fresh strawberries
Preparation
For the consistency of the cake, it is very important to follow the steps.
Cake:
Combine strawberry puree butter & sugar, slowly add in egg yolks and vanilla (Add food coloring if desired)
Mix dry ingredients together and add into sugar mixture
Slowly add milk and stir gently
Slowly stir in chopped or mashed strawberries
Pour batter into cupcake pans and bake for about 20 minutes on 350 degrees, or cake pans and bake for about 40 Minutes on 350 degrees.
Cool then top with Strawberry Buttercream Frosting or your favorite frosting.
*I just pureed fresh strawberries in the food processor until liquefied
Strawberry Buttercream Frosting:
Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)
