Recipe Book: Fresh Strawberry Cake

One of the guys I work with on the farm had a birthday last week, so I made a strawberry cake with the season’s first pick of strawberries.  This is a recipe I definitely have to share!

Fresh Strawberry Cake

Cake Ingredients:
-10 large fresh strawberries, or as needed
-2 eggs
-1 cup raw cane sugar
-1/3 cup coconut oil (or whatever kind of vegetable oil substitute you prefer)
-1/2 teaspoon vanilla extract
-1 1/2 cups all-purpose flour (I used King Arthur’s whole wheat flour… Yes, it’s my favorite.  Everything comes out sooo moist!)
-2 teaspoons baking powder
-1/4 teaspoon salt

Icing Ingredients:
-3/4 cup cream cheese, softened
-2 tablespoons butter, softened
-1 cup hot chocolate mix (I used Land O’ Lakes Arctic White Hot Cocoa Mix, but you could use whatever flavor you like – chocolate, caramel, raspberry…)
-1/2-1 cup raw cane sugar (Depends on how sweet you want it.)
-1/2 teaspoon vanilla extract
(You can also add fresh fruit puree to the icing if you want.)

-Preheat oven to 325 degrees F (165 degrees C). Grease small cake pan.  (This recipe makes a surprisingly small amount of dough – probably because it was originally for cupcakes.)
-Place strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
-In a large bowl, beat together the eggs, sugar, oil, 1/2 teaspoon vanilla extract, and strawberry puree until well combined. Stir in the flour, baking powder, and salt. Pour batter into cake pan.
-Bake in the preheated oven 25-30 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.

-To make frosting, beat cream cheese and butter together in a mixing bowl until smooth, and mix in hot chocolate and 1/2 teaspoon vanilla extract to make a lump-free icing.
(Strawberry Cupcakes)

Banging!  The Hispanics I work with all said muy bueno!


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