Strawberry Heart Cake! скачать в хорошем качестве

Strawberry Heart Cake!

Hello! welcome to my channel description! below are the ingredients you need for this recipe. Follow me on Social Media! 𝕏 - https://x.com/Ms_LauraAnn Instagram-   / laurabakewellyt   Strawberry Reduction 32 ounces fresh or frozen strawberries 1/2 cup granulated sugar 1 Tbsp lemon juice 1 tsp lemon zest 1 pinch salt Strawberry Cake: 1 cup unsalted butter, room temperature 1 1/4 cup granulated sugar 3/4 cup egg whites, room temperature 1/2 cup milk, room temperature 3/4 cup strawberry reduction, room temperature 1/4 cup vegetable oil 1 Tbsp lemon juice fresh zest one lemon 1 1/2 tsp strawberry extract 1 tsp vanilla extract 1/2 tsp Pink food color 1 3/4 cup all purpose flour 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt Strawberry Buttercream Frosting: 2 cups powdered sugar 2 cups unsalted butter, room temperature 1/2 teaspoon salt 1 tsp vanilla extract 1/2 cup strawberry reduction, room temperature First you want to make your strawberry reduction. Place strawberries, sugar, lemon juice, lemon zest, and salt into a sauce pan and place over medium heat on the stove. Once your strawberries are tender and can easily be smashed down, using an emulsion blender or a stand blender, blend your strawberry mixture until completely smooth and no lumps. Place back into the sauce pan and reduce the heat to medium low and let the puree slowly reduce to about 2 cups of liquid. This will take anywhere between 40-60 minutes. Be sure to stir frequently. Once reduced remove and let cool to room temperature. Once your strawberry reduction is cooled you will start to make your cake. Prep your pans for your cake by spraying with baking spray or butter and flour and preheat your oven to 350°F. In a medium bowl mix together your dry ingredients (flour, baking powder, baking soda and salt). Set aside. In another bowl mix together the milk, oil, strawberry reduction, strawberry extract, vanilla extract, lemon zest and juice, and pink food coloring. Set aside. In the bowl of your stand mixer beat the room temperature butter with the paddle attachment until smooth and shiny. Add your granulated sugar and continue to beat until the mixture is fluffy and white, about 3-5 minutes. Now i would recommend switching to a whisk attachment otherwise the mixture won't come together completely. Add the egg whites to the bowl 1 at a time. Mix until combined. Now we are going to start adding out wet and dry ingredients in sections. Start by adding the dry ingredients, and 1/3 of the mixture to the stand mixer. Mix until combined then add 1/3 of the wet ingredients. Repeat the process 2 more times. Once all your ingredients are mixed the mixture should be thick and fluffy. Now divide the batter evenly between your pans and place into the oven and bake for 30-35 minutes. Your cakes will be ready when you can insert a toothpick and it comes out clean. Remove your cakes from the pans once done and let cool on a cooling rack. While your cakes are cooling, in the bowl of your stand mixer or using a hand mixer, Add the butter and beat until creamy using a paddle attachment. Once your butter is creamy add the powdered sugar, vanilla, strawberry reduction, and salt. Mix until light and fluffy. Now you can get creative and decorate your cake however you see fit. I cut the top layers of my cakes to make them even, then placed the strawberry buttercream on top leaving room in the middle of each layer to fill with the strawberry reduction. Then i covered the 3 layered cake with the strawberry buttercream. I decorated the top with a border of the strawberry buttercream using the Wilton 2D tip then i filled the center with more of the strawberry reduction and topped with a fresh strawberry. Then i piped a border around the bottom of the cake using a 9CS piping tip. I then sprinkled heart sprinkles on the top of the cake and was ready to serve!