Strawberry Cake

Happy Birthday Dad!

Rating: 4.5 of 5

Note: It had a little bit too much lemon zest for me..


Strawberry Cake

Ingredients:
Butter
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed strawberries
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
4 large eggs, beaten


Directions:
- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
- Prepare the cream cheese frosting (recipe below); frost as desired and refrigerate until ready to serve.


Cream Cheese Frosting
Ingredients:
1 8oz package of cream cheese, softened
1 stick of butter, softened
1 tsp. vanilla
~ 3 2 cups (approx. 1 box) confectioners sugar (powdered sugar)
1 TBL milk (if needed)



Note: I also added some pureed strawberries, about 1/4 cup liquid.

Directions:
-  Beat cream cheese and butter together until smooth.
-  Slowly add the sugar in 1 cup batches until desired sweetness is achieved.  You may need less than 3 cups if you like your frosting less sweet.
-  Stir in vanilla.  Add milk slowly if you need a looser consistency.