Today is a very special day for the blog. It’s The Buttery Whisk’s 2nd BLOGGIVERSARY! Can I get a woooohoooo?! I’m shocked that it has already been two full years since I started writing and sharing about my life and creating recipes. Never in a million years would I have thunk I’d be here as a writer, recipe developer, photographer, baker, business owner, blogger….etc etc. This job entails so much, and there are a trillion times I wondered what the hell I was doing (and I still do), but it has brought me more joy than I could have imagined. Yeah I’m not the best writer out there, but hey, I’m learning how to articulate what I’m trying to say better and better with each post. I’ve grown as a baker, stepping out of my comfort zone to create recipes that scare the heck out of me, like homemade puff pastry! I started off shooting with an iphone and have fully transitioned to a DSLR… like what?! A big ol’ professional camera was always terrifying to me. I worried that I would never understand how it works, or that I just wouldn’t get the hang of it, but here I am. I survived! I am elated that you are following along on my journey, and I honestly can’t thank you enough.
Thank you for taking the time to read my posts.
Thank you for sending me thoughtful feedback.
Thank you for recreating my recipes.
Thank you for catching my mistakes.
Thank you for being here through the rough times.
Thank you for celebrating through the good.
The list goes on. Without you, I wouldn’t be able to do what I do. I’m looking forward to this next year and all that it holds. I’m not fully ready for it all to unfold, but I know you’ll catch me if I fall, right??? At least I hope you will!
In celebration of today I recreated my fresh strawberry cake, which was one of the first recipes I posted (not so great) when this blog was created. That recipe is long gone in the trash and I knew I wanted to redo it, but never got around to it. Since strawberry season is right around the corner, I couldn’t think of a better time. The pink color that you’re probably looking for is not apparent in this cake because I like to keep it dye free if possible. But that being said, you are welcome to add a couple drops of red food coloring if you want a pink hue to the cake. I personally feel like the flavor shines through enough in the cake and buttercream that you won’t need a color to know its strawberry flavored. I also think it would go well with thin layers of strawberries between the cake layers, but I might just be going overboard! You can let me know if you try it!
Also, this shag cake idea is just the cutest, so big brownie points to whoever thought of that! I’ve been wanting to test my hand at it for some time now, so why not with this cake. You definitely don’t need to do this, but if you want to, there are some good tutorials on youtube so feel free to check those out. Now that’s a wrap for the cake, have fun making it, and happy hump day friends!
FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM RECIPE
for the cake
- 1 1/2 lbs of strawberries
- 2 1/2 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 3/4 cup unsalted butter (room temp)
- 1 cup granulated sugar
- 5 egg whites (room temp)
- 1/3 cup sour cream (room temp)
- 2 tsp vanilla extract
- 1/2 cup whole milk (room temp)
for the buttercream
- 1 cup of unsalted butter (room temp)
- 1 cup of freeze dried strawberries
- 2 1/2 cups of powdered sugar
- 1 tsp. vanilla extract
- Pinch of kosher salt
- 1-2 tbsp heavy cream
for the cake
- Wash and destem the strawberries, then puree in a food processor till liquidy with tiny chunks (we are making a strawberry reduction to get a stronger flavor in the cake without ruining the batter with too much liquid).
- Transfer the strawberries into a nonstick pot & cook on low, stirring frequently for ~30 mins until a thick paste forms. It should resemble tomato paste when done. Then set aside to cool to room temp.
- Preheat oven to 350°F.
- Butter and flour (3) 6in cake pans and line the bottoms with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt.
- In another bowl, whisk together the sour cream, vanilla, and whole milk.
- In a bowl attached to a stand mixer, cream the butter & sugar till light and fluffy.
- Add the egg whites & beat to combine. Make sure not to over mix, but do not under mix as well. There should be no traces of egg whites in the mixture.
- Add 1/3 of the flour mixture and beat till just combine, then add half the milk mixture and beat till just combined. Repeat till you finish adding all the flour and milk mixture in.
- Fold the strawberry reduction into the cake batter making sure not to over mix.
- Divide the batter evenly into the prepared pans & bake for ~30mins or until a toothpick inserted into the center comes out clean.
- Remove from pans and cool completely on a wire rack before frosting.
for the buttercream
- Puree the freeze dried strawberries till dust like, then set aside.
- In a stand mixer, cream the butter till light and fluffy.
- Add the salt and 1 cup of powdered sugar, then begin mixing on slow as to not get the sugar everywhere then increasing the speed to whip.
- Scrape down the sides of the bowl before adding the next cup and a half & repeat the mixing process.
- Add the vanilla extract & beat to combine.
- Add the pureed freeze dried strawberries and beat till just combined.
- If the frosting feels too thick you can beat in 1 tbsp. of heavy cream in at a time till your desired consistency.
- Frost cake with the buttercream one layer at a time. Frost the outside of the cake with the remaining buttercream, leaving as is or decorating however you like.
P.S. Hodor did not eat the cake, there’s a tiny treat right where his mouth is, so don’t you worry! He’s a very good boy!