Favorite Recipes

Summer Strawberry Cake
















Even though the sugar isn't local, the vast majority of this cake can be made from local ingredients and it is absolutely delicious.  To enhance the strawberry flavor in both the cake and the frosting allow the puree to simmer briefly in a sauce pot over medium heat on the stove before measuring it out. 

Ingredients for Cake:
  • 2/3 Cups Whole Fresh Local Strawberried
  • 1 1/2 Cups of Adluh Cake Flour
  • 1 Tsp. Baking Powder
  • 1/4 Tsp. Course Salt
  • 1/4 Cup Whole Milk (Warm)
  • 1 Tsp. Vanilla Extract
  • 1/2 Cup Unsalted Happy Cow Butter (Room Temp.)
  • 1 Cup Sugar
  • 3 Large Local Eggs (Room Temp.) 
    • 1 Used Whole
    • 2 for Egg Whites
Directions:
  • Preheat oven to 330 degrees.  Grease a 9 inch cake pan. 
  • Place strawberries in a food processor and puree.  Set aside. 
  • In a medium bowl, whisk together flour, baking powder, and salt.  Set aside. 
  • In a small bowl, mix together milk, vanilla, strawberry puree. Set aside. 
  • In a large bowl, beat butter until creamy. Gradually add sugar and continue to beat until light and fluffy. Reduce mixer speed to medium, slowly add whole egg then add egg whites and continue to mix until blended.
  • Slowly add half the flour mixture and blend.  Add the milk mixture and continue to blend.  Slowly add remaining flour mixture until fully blended. 
  • Transfer batter to cake pan and bake until golden brown (about 30 minutes). 
  • Once baked allow to cool until icing.
Ingredients for Frosting:
  • 1/2 Cup Whole Fresh Local Strawberries
  • 1 Cup of Happy Cow Unsalted Butter (Firm & Slightly Cold)
  • Pinch of Course Salt
  • 3 1/2 Cups of Confectioner's Sugar
  • 1/2 Tsp. of Vanilla Extract 
Directions:
  • Place strawberries in bowl of food processor & process until pureed.  Set aside.
  • Beat together butter and salt on medium speed until light and fluffy. 
  • Slowly add confectioner's sugar to butter mixture, beating at a lower speed until well combined. 
  • Add vanilla and the strawberry puree, mix until blended. Should be dense and creamy.
  • Put frosting in refrigerator for 30 minutes to thicken. 
  • Once cake is cool, spread fosting evenly on top, garnish with fresh strawberries and eat. 
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