Fresh Strawberry Cake
Author: 
 
Ingredients
  • CAKE:
  • 1 package (9 oz) chocolate wafer cookies (like Nabisco Famous Wafers), finely crushed
  • 6 tablespoons butter, melted
  • 2 tablespoons sugar
  • 6 tablespoons butter, softened
  • ¼ cup solid refined coconut oil (or shortening)
  • 1½ cups sugar
  • 1½ cups strawberry puree (about 12 large berries). Use food processor or blender)
  • ¼ cup chopped strawberries (2-3 large), firmly pressed between paper towels to remove juice
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2½ cups cake flour
  • ¼ cup whole milk
  • pink food coloring - optional
  • 1 teaspoon strawberry extract (or 1 teaspoon powdered strawberry gelatin) optional
  • 6 egg whites, room temperature
  • 1 tablespoon sugar
  • FROSTING:
  • ½ cup (1 stick) butter, softened
  • ⅓ cup solid refined coconut oil (or shortening)
  • 3½ cups powdered sugar
  • ¼ cup heaving whipping cream
  • pink food coloring
Instructions
  1. Heat oven to 350 F
  2. CAKE: Cut two parchment circles to fit the bottom of two 8-inch round cake pans. DO NOT GREASE OR FLOUR PANS. (9-inch pans will work too; your layers will just not be as tall.}
  3. In a medium bowl, combine crushed wafer cookies, melted butter, and 2 tablespoons sugar, stirring until completely blended. Divide between the pans (about 1 packed cup in each pan) and press firmly onto the parchment. Use a measuring cup to press down along the edge of the pan to keep edge from crumbling after baking.
  4. In a large bowl, beat the softened butter, coconut oil, and sugar together for 3 minutes.
  5. Mix in the strawberry puree and add coloring and flavoring if desired.
  6. Sift together the baking powder, salt, and cake flour. Sift again! Add half to the batter, beating on medium speed just until combined. Scrape bowl. Add milk and beat until combined. Scrape bowl. Add remaining flour mixture and beat until combined. Fold in chopped strawberries.
  7. In a separate bowl, beat egg whites until foamy. Add 1 tablespoon sugar gradually while beating, then beat until egg whites form stiff peaks.
  8. Fold into cake mixture gently, until just a few small fluffs of egg white remain visible.
  9. Divide batter between the cake pans and bake for 30-35 minutes, or until a toothpick comes out cleanly when inserted in the middle of one of the cakes.
  10. Move cakes onto cooling racks for 10 minutes. Carefully run a thin knife around the outside edges to loosen, then turn them out by putting a rack on top of each cake and flipping them both over. Carefully lift off pans. Allow cakes to cool completely.
  11. FROSTING: In a large bowl beat butter and coconut oil (or shortening) together until smooth. Add ⅓ of the powdered sugar at a time, beating well with each addition. (If mixture gets too stiff to mix, add a small amount of the whipping cream as needed.) Beat in coloring. Add cream gradually, then beat well. Adjust as necessary with more sugar or more cream to achieve an icing that will spread easily.
  12. ASSEMBLY: Place first cake chocolate side up on serving dish. Gently spread a thin layer of frosting over the chocolate layer. Add second layer chocolate side up. Spread frosting along the side of the cake. Use remaining icing to pipe designs. Strawberries dipped in chocolate add a lovely touch to the top of the cake!
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=8198