Made from Scratch Strawberries & Cream Cake

I’m getting pretty far away from fall-themed recipes this week. Well, except for THIS post, which is highly appropriate. But yesterday’s and today’s posts are a bit…Springy.
I’m getting pretty far away from fall-themed recipes this week. Well, except for THIS post, which is highly appropriate. But yesterday’s and today’s posts are a bit…Springy.

INGREDIENTS
  • 3 C. Flour
  • 2 C. Sugar
  • 1½ T. Baking Powder
  • ¾ t. Salt
  • ¾ C. Vegetable Oil
  • 1½ C. Strawberry Puree
  • 1 t. Vanilla
  • 1 t. Lemon Juice
  • 4 Eggs, beaten
  • Red or Pink Food Color, if desired
  • 3 C. Heavy Whipping Cream
  • ¼ C. Sugar
  • 3-5 Strawberries, stems left on, quartered

INSTRUCTIONS
  1. Preheat oven to 325 degrees.
  2. Grease and flour 3 8" round cake pans. You may want to use 4 pans total if your cake pans are not very tall to make sure the batter does not overflow when baked.
  3. In a large bowl, whisk to combine the flour, sugar, baking powder, and salt.
  4. Add the vegetable oil, strawberry puree, vanilla, and lemon juice to the dry ingredients and whisk until combined.
  5. Add the eggs and food color, if using, to the batter and whisk until smooth. Once the batter is smooth, do not continue mixing so the gluten doesn't over-develop.
  6. Divide the batter evenly between the cake pans.
  7. Bake for 25-30 minutes, or until the tops are firm to the touch and cake is cooked through.
  8. Let cool for 5 minutes and remove cake from pans, scraping the edges with a knife to loosen the cake, if necessary, and cool on wire racks.
  9. Level the tops of the cooled cakes and place on layer on a dish or cake stand.