Strawberry Cake with Orange Buttercream

Ingredients

• Makes 1 two-layer cake
• For the cake
• 16 oz frozen strawberries, thawed
• 1-2 tsp balsamic vinegar
• 1/4 cup milk, at room temperature
• 4 eggs
• 2 tsp vanilla extract
• 2 1/4 cup cake flour, sifted
• 1 3/4 cup sugar
• 4 tsp baking powder
• 1 tsp salt
• 12 Tbsp unsalted butter, room temp
• 2-3 drops red food coloring, if desired
• 1 recipe orange zest buttercream

Frosting

• 1 cup milk
• 5 tablespoons all-purpose flour
• 2 Tb fresh orange juice
• 1 cup butter, room temp
• 1 1/4 cups granulated sugar
• Zest of one orange

Directions

Cake

1. In a medium saucepan, cook thawed strawberries and balsamic vinegar over low heat until strawberries fall apart and juice thickens slightly.
2. Let strawberries cool completely and then puree in a blender or food processor (I got about 1 1/2 cups puree). Set aside for now.
3. Preheat oven to 350 degrees. Grease and lightly flour two 8-inch cake pans.
4. In a large bowl or stand mixer, combine sifted flour, sugar, baking powder and salt. Using the lowest setting on a hand or stand mixer beat in butter until mixture resembles small crumbs.
5. In separate bowl, combine 3/4 cup of your strawberry puree with the milk, eggs, vanilla, and food dye, if using, and whisk until well blended. Reserve remaining puree to use as filler.
6. Add wet ingredients to flour/butter mixture and beat at medium speed for about 1 minute until evenly combined.
7. Divide the batter evenly among the pans and smooth tops.
8. Bake in preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely.
9. To assemble: Remove cake from baking pans. If the cakes are slightly uneven, use a serrated knife (i.e. bread knife) to make the cake layers level. Place one layer on a cake stand (or large plate) and frost the top with orange-zest frosting. Spread remaining strawberry puree over frosting. I also added some chopped fresh strawberries macerated in sugar and balsamic vinegar. Carefully stack the second layer on top of the first. Frost the tops and sides of cake, making sure to fill in the gap between the two layers. Top with more fresh strawberries.

Frosting

1. In a medium saucepan, whisk milk and together flour. Heat over medium and stir continuously until mixture thickens, about 7 minutes. It should look like a thick batter.
2. Whisk in orange juice and set aside to cool.
3. In a large bowl or stand mixer, beat butter and granulated sugar until fluffy and white, 3-5 minutes. The sugar should be well incorporated and no longer gritty.
4. Once the milk and flour mixture has cooled, add it to the butter and sugar mixture. Beat on high for 1 minute until frosting is smooth and very fluffy.
5. Add orange zest and beat for another 20 seconds.