![strawberry_cake.jpg](https://steemitimages.com/DQmRYeKyE3VEc5vzARh9mvHaqJCDbexfJV5esegCVPFfcU1/strawberry_cake.jpg)

Ingredients

Cake 

3 mugs (370g) cake flour 

1 Tbsp heating powder 

1/2 tsp salt 

1 glass (8 oz) unsalted spread, relaxed 

1 3/4 glass (390g) granulated sugar 

3 substantial eggs 

2 substantial egg yolks 

1/4 mugs drain (anything other than skim) 

2 tsp vanilla concentrate 

Strawberry Cream Cheese Whipped Cream 

3 mugs substantial cream 

1 container (125g) powdered sugar, isolated 

8 oz cream cheddar , left at room temperature until somewhat diminished (around 20 - 30 minutes) 

1/2 tsp vanilla concentrate 

1/2 lbs strawberries , hulled and cut into pieces somewhat under 1/2-inch 

Cut strawberries for embellishing (discretionary)

For the strawberry puree, clean and evacuate the stems on around 1 quart of strawberries. Cut them down the middle and place them in a sustenance processor to mix them into a puree. You should wind up with around 3 measures of strawberry puree. 

Place the strawberry puree in a little pot. Cook over medium-low warmth, mixing regularly to avert consuming, until the point when the strawberries have decreased to 1/2 measures of puree. I've discovered this to take around 30-45 minutes. 

Permit the decreased strawberry puree to cool totally. (I regularly make this daily ahead of time so it has a lot of time to cool.) 

For the Cake: 

Preheat the stove to 350 degrees. 

Filter together the cake flour, sugar, preparing powder and salt into the bowl of a stand blender. Include the mollified spread, drain and concentrates. Blend well. Beat on medium speed for 1-2 minutes. 

Include the diminished strawberry puree and egg whites. Beat for an extra 1-2 minutes. 

Oil and flour two 9" round cake container. Partition the hitter between the cake container. 

Prepare at 350 degrees for 25 minutes, or until the point when the cake springs back when you touch its focal point. Enable the cakes to sit for 5 minutes, at that point expel them from the container to a wire rack to cool totally. 

For the Buttercream: 

In a stand blender bowl, with the blender on medium speed, whip the spread for 2-3 minutes until the point that it is practically white in shading. Include the salt, powdered sugar, vanilla concentrate. Blend on low speed until mixed. Include the diminished strawberry puree, 1/4 a glass until the point when the icing is the consistency you'd like. Include a drop or two of red sustenance shading on the off chance that you'd like the cake to be somewhat pinker. Beat on low speed again for 1-2 minutes. 

Collect the Cake: 

Ice the highest point of one of the round cakes, at that point put the second cake over that. 

Ice the whole outside of the cake with the strawberry icing, making it as smooth as could be expected under the circumstances. 

Brighten the best with cut or entire strawberries, if wanted. 

Cover and refrigerate until serving.


Video to guide you better

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