Strawberry Celebration Cake With Blood Orange Buttercream

Ingredients

Strawberry Purée

• 1 pound strawberries, stemmed halved
• 2 tablespoon granulated sugar

Strawberry Cake

• 3 3/4 cup cake flour
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 1 1/2 teaspoon salt
• 1 cup and 2 tablespoons unsalted butter, room temperature
• 2 1/3 cup granulated sugar
• 7 egg whites
• 1/2 cup full-fat sour cream
• 1 1/2 tablespoon vanilla
• 3/4 cup whole milk
• 3/4 cup reduced strawberry purée
• 1/3 cup freeze dried strawberry powder

Blood Orange Buttercream

• 1 cup unsalted butter, room temperture
• 3 1/4 cup powdered sugar
• 4 tablespoon reduced blood orange juice, from about two oranges

Instructions

Strawberry Purée

1. Purée strawberries in a food processor. A bit more than 1 cup should enough.
2. Sugar should be added to the purée.
3. Cook the purée for 30 minutes over low-medium heat, or until you have 3/4 cup or slightly more than 3/4 cup. Before incorporating in cake batter, let it cool fully.

Strawberry Cake

1. Preheat the oven to 350 degrees Fahrenheit and prepare four cake pans.
2. Whisk together cake flour, baking powder, baking soda, and salt in a large mixing basin. Remove from the equation.
3. 2 to 3 minutes in the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy.
4. On high speed, beat in the egg whites until well blended. Then add the sour cream and vanilla essence and mix well.
5. Turn the mixer to low speed and add the butter/sugar combination in batches, alternating between the dry ingredients and the milk, until the batter is pretty smooth. Do not over-mix the ingredients. Remove any excess strawberry puree and whisk in 3/4 cup reduced strawberry puree.
6. Divide the mixture evenly between the four cake pans and bake for 28–30 minutes, or until a skewer inserted in the center comes out clean.

Blood Orange Buttercream

1. Juice two blood oranges. In a small saucepan, bring the blood orange juice to a boil. Cook for approximately 10 minutes, or until the liquid has been reduced by half and is syrupy. Remove the pan from the heat and set it aside to cool fully.
2. Cream the butter on medium-high in a stand mixer fitted with the paddle attachment until creamy.
3. Beat in the reduced blood orange juice until it is well incorporated.
4. One cup at a time, beat the confectioners’ sugar into the creamed butter. Whip till light and fluffy.

Source: Constellation Inspiration

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