Strawberry Cake with White Chocolate Buttercream
The secret to making this Strawberry cake is to use Strawberry Gelatin!! It will amp up the flavor from the strawberry puree and the white chocolate buttercream is a great addition to this dessert.
Ingredients
Strawberry Puree
Strawberry Cake
White Chocolate Buttercream
Instructions
Homemade Strawberry Puree
  1. Blend the Strawberry and sugar together in a blender.
  2. Put in an airtight container.
Strawberry Cake
  1. Preheat oven to 350 degrees F. Grease 2 9-in round cake pan with magic pan release and line with parchment paper.
  2. In a medium bowl, mix together the sifted cake flour and baking powder. This is your dry mixture.
  3. In a stand mixer bowl, cream together butter, sugar, and strawberry gelatin.
  4. With the mixer on low speed, add eggs one at a time. Mix well.
  5. Blend in alternatively dry mixture and milk. Start with dry mixture and end with dry mixture.
  6. Blend in the strawberry puree and vanilla extract. With a spatula mix until everything is combined but do not overmix.
  7. Divide batter evenly into the 2 pans.
  8. Bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.
  9. Cool in the pans for 10 minutes before taking the cake out of the pans.
  10. Refrigerate for 2 hours or overnight.
White Chocolate Buttercream
  1. Melt the white chocolate chips in the microwave with 30-seconds increments. 3 times 30 seconds should be enough. Stir with a spoon and let cool.
  2. In a stand mixer bowl, cream together butter and sifted powdered sugar. Mix for about 3 minutes.
  3. Scrape the sides of the bowl and add heavy cream and vanilla.
  4. Mix again and add the melted white chocolate.
  5. Mix for another 3 minutes until you get the right consistency.
Recipe Notes

Adapted from : All Recipes and The Bewitchin Kitchen