Strawberry Cake with icing

Ingredients

Strawberry Cake

Plain Flour/ cake Flour: ½ cup

Baking Powder: 1tsp

Salt: a pinch

Baking Soda: a pinch

Butter @ room temp: ¾ cup

Sugar: 1 ½ cups

Strawberry Puree: 1cup

Eggs: 4

Vanila/Strawberry Essence: ¾ tsp

Red Food Color: a pinch

Milk: ½ cup

Layering

Whip cream

Cold Milk

Essence

Canned Fruits

Food Color as per your choice

any flavored jam

 

Method Of Preparation

Cake

Preheat oven to 350 degrees F. Line two 9-inch cake pans with parchment paper. Lightly coat the pan with butter, dust with flour, and tap out excess. Set aside. Sift the flour, baking powder, salt, and baking soda together and set aside. Cream the butter and 1 1/2 cups sugar until light and fluffy in a large bowl using a mixer set at medium-high speed. Add 3/4 cup strawberry puree and the eggs, one at a time, blending each addition thoroughly. Scrape down sides of bowl and beat in vanilla extract and the food coloring. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the milk and ending with a final addition of the dry ingredients. Divide the batter equally between the pans and spread evenly. Bake on the middle rack of oven until a tester inserted in the center of each cake layer comes out clean -- about 20 to 30 minutes. Cool completely on a wire rack.
Layering

Cool the cake completely before slicing and icing.

Cut the cake to two pieces.

In a bowl take whip cream powder, cold milk and essence.

With an electric beater beat at high speed to about 4 minutes or till stiff peaks.

Decorate the cake as per your choice adding the colors and by spreading the canned fruit and jam in the middle.