Strawberry Cake Recipe

DIRECTIONS

Strawberry Reduction

1. In a medium saucepan, combine the chopped berries and vinegar.
2. Cook over med-low heat, stirring occasionally, for 20-25 minutes or until the mixture has reduced to about 1 cup.
3. Remove from heat and allow to cool.

Cake

1. Preheat oven to 350°F and spray 2 – 9 inch cake pans with Baker’s Joy® No-Stick Spray with Flour; set aside.
2. In a medium bowl, whisk together the flour, baking powder, salt and baking soda; set aside.
3. In a stand mixer, cream the shortening, sugar, lemon juice and water, gradually increasing the speed to med-high. Mix for 5 minutes.
4. Lower the speed to medium and add the egg whites. Mix for 3 minutes.
5. Mix ½ C. of the cooled strawberry reduction and the milk.
6. Lower the speed to low and alternate adding the dry mixture and the milk mixture.
7. Do not overmix.
8. Divide the batter evenly between the two pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow to cool for about 15 minutes then remove the cakes from the pans and allow them to cool completely on a wire rack.

Frosting

1. In a stand mixer, combine the shortening, butter, vanilla and salt.
2. Mix on med-high for 2-3 minutes.
3. Add the remaining ½ cup of strawberry reduction and blend.
4. On low speed, slowly add the powdered sugar, 1 cup at time until you have reached your desired consistency.
5. Add a splash of milk or lemon juice if you need to thin the frosting.

Assembly

1. Place one cooled cake on a platter and frost the top with about 1 cup of frosting.
2. Place the second cooled cake bottom-side up on top of the first one.
3. Frost the entire cake with the remaining frosting, adding swirls of frosting on the top and sides if desired.