A stunning, naturally colored birthday cake using freeze-dried strawberries and beet juice. Features a tender vanilla sponge and a fresh berry Swiss meringue buttercream.
Ingredients
- 3 cups Unbleached cake flour
- 1 tbsp Baking powder
- 0.5 tsp Sea salt
- 1 cup Unsalted butter, room temp
- 1.75 cups Organic cane sugar
- 4 large Eggs
- 1 tbsp Vanilla bean paste
- 1.25 cups Whole milk
- 1 cup Freeze-dried strawberries (powdered)
- 5 large Egg whites (for frosting)
- 1.5 cups Sugar (for frosting)
- 2 cups Butter (for frosting)
Instructions
- Preheat oven to 350°F. Line pans with parchment.
- Sift flour, baking powder, and salt.
- Cream butter and sugar. Add eggs and vanilla paste.
- Alternate adding dry ingredients and milk. Mix until just combined.
- Bake for 25-30 minutes. Cool completely.
- Make Swiss Meringue Buttercream. Fold in strawberry powder for natural pink color.
- Frost cake and decorate with fresh berries.