Ingredients:
1 1/2 cups chopped strawberries
1 tablespoon water
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
3/4 cup + 1 tablespoon sugar
1 egg, room temperature
2 egg whites, room temperature
1 teaspoon vanilla extract
1/4 cup whole milk, room temperature
Ingredients for the cream cheese frosting:
1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
4 ounces cream cheese, softened
1 cup powdered sugar
Pinch of salt
1/2 teaspoon vanilla extract
Method:
Preheat oven to 350F. Grease and flour an 8×8 pan.
In a medium saucepan, add 1 cup strawberries, water, and 1 tablespoon sugar. Bring to a boil, stirring occasionally. Boil for 5 minutes or until the strawberries cook down. Remove from the heat and cool at least 15 minutes.
In a bowl, sift together the flour and cornstarch. Stir in the baking powder and salt.
In your mixer, beat together the butter and remaining 3/4 cup sugar until creamy, 2-3 minutes. Beat in the egg and egg whites, one at a time, until mixed in then add the vanilla. Add the flour mixture alternating with the milk, adding the flour in 3 additions and the milk in 2 additions.
Stir in the cooked strawberry mixture by hand and the remaining 1/2 cup chopped strawberries.
Spread the batter into the pan and bake 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For the frosting: In a large mixing bowl, beat together the butter and cream cheese for 30 seconds or until combined then add the powdered sugar and salt. Beat until light and fluffy, 3-5 minutes. Beat in the vanilla. Spread on top of cooled cake. Store covered n the refrigerator for up to 1 week. Let sit at room temperature 15 minutes before serving.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
