Fresh Strawberry Cake
2 1/4 cups sifted cake flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
3/4 cup fresh crushed strawberries, unsweetened
2 packages
cream cheese, room temp
1 stick unsalted butter, room temp
3 or so cups of powdered sugar
1 t. vanilla
1/2 to 3/4 c. chopped, mashed strawberries
Preheat oven to 350 degrees.
FOR CAKE:
Sift together: flour, salt, and baking powder.
In a separate bowl, combine butter, sugar, eggs, and vanilla.
Beat for a total of 3 minutes, scrapping the sides of the bowl.
Then add flour mixture to creamed mixture, alternating with strawberries.
Beat for two minutes.
Pour batter into two 8-inch round greased and floured cake pans.
Bake in pre-heated oven for 25-30 minutes, or until cake tests done.
Turn out on to wire cooling racks to cool.
FOR ICING:
Cream the cream cheese and the butter together. Then add the sugar slowly,
while beating. Add vanilla and strawberries and beat until incorporated.
Ice between layers and top and sides of cake. You'll probably have some
icing leftover.