Friday, May 6, 2011

Sprinkles Strawberry Cake

Two questions for you:
Have you been to Sprinkles?
If so, have you tried the strawberry cupcake?
I know they are most famous for their red velvet cupcakes but my two favorites are strawberry and coconut.  I'm fruity like that.  Get it?  Fruity?
A couple of years ago, the founder of Sprinkles shared her recipe for strawberry cupcakes on Oprah.  I doubled the recipe and made a cake for Wyatt's 5th birthday.  We all know he would have been perfectly happy with a cake mix cake, but if I'm going to be eating leftover cake all week, I want it to be good.
Well folks, that cupcake lady knows her stuff because it was really good and it tasted even better the second and third days.  This recipe is a keeper.
Cake:
1 1/3 cups fresh strawberries
3 cups flour
2 tsp. baking powder
1/2 tsp. coarse salt
1/2 cup whole milk, room temp
2 tsp. pure vanilla
1 cup unsalted butter, room temp
2 cups sugar
2 eggs, room temp
4 egg whites, room temp

*Place strawberries in a food processor and process until pureed.  You need about 2/3 cup pureed.  Save any extra for the frosting.  In a bowl, whisk together flour, baking powder and salt.  In another bowl, mix together milk, vanilla and strawberry puree.  In your mixer, cream butter on medium speed until light and fluffy.  Gradually add sugar and beat until fluffy.  Reduce mixer speed to low and slowly add eggs and egg whites until blended.  With the mixer still on, add half the flour mixture and mix until blended.  Add the milk mixture and mix until blended.  Add the rest of the flour mixture and mix until blended, scraping down sides if you need to.  Pour batter into a greased 9x13 and bake at 350 for 35-40 minutes until a toothpick comes out clean.  Cool completely in pan before frosting.

Frosting:
3 Tbs. strawberry puree
1 cup unsalted butter, slightly cold
pinch of coarse salt
3 1/2 cups powdered sugar
1/2 tsp. pure vanilla

*Mix butter and salt on medium speed until light and fluffy.  Reduce mixer to low and slowly add powdered sugar and mix until combined.  Add vanilla and strawberry puree.  Mix until blended.  Do not overmix or frosting will get too much air in it.  Frosting should be creamy like ice cream.  Spread over cooled cake before serving.

9 comments:

natalie said...

Yum I wish I could have some right now. Sounds like a lot of work but I'll have to try it.

Jade said...

Yum! Do you think this would work just as good in two 9 inch pans? I'm so excited for this recipe. Thanks!

Rachel Cunningham said...

I think that would totally work, just cook them for less time. That would make such a cute layered cake!

Amy said...

I love looking at your site Rachel! I made your Apple Cashew salad for Mother's Day and it was SO good! I want to try this cake recipe now!

Sarah said...

So it uses regular flour and not cake flour?

Rachel Cunningham said...

I was surprised, too, but it said all-purpose. Maybe cake flour would work? I don't know much about cake flour.

Unknown said...

Does this cake need to be refrigerated? Am thinking of making it on Sunday and bringing it to a bbq on Monday. Thanks!

Rachel Cunningham said...

I think you could refrigerate it if you want, but you don't have to. Our leftover cake sat out on the counter (in a tupperware with a lid) for a couple days and it tasted better each day.

Haley McAdams said...

Hey Rachel! That's really delicious! Thanks for sharing such a wonderful strawberry cake recipe! I'll definitely try this at home. BTW I'm Haley and I'm currently studying food safety at an online school. Thanks again.

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