Beautiful Soft Moist Strawberry Cake

Making velvety smooth strawberry cake

Flour
Baking powder
Salt
Butter
Sugar
Milk
Vanilla Extract / Almond extract
Olive oil
Cream cheese
Coconut Oil
Honey
Rose water
Yogurt/ Mayonnaise
Strawberry puree
Eggs

Dry ingredients: (sift dry ingredients)

In a bowl add 190 g of flour through a sieve, 2.5 tbsp of baking powder and 1.5 tsp of salt and whisk.
Next, add 180 g of pure natural sugar and mix well.

Wet Ingredients:

Thereafter, pour in 3 eggs whites gradually with 50 ml warm milk, and 30 ml of olive oil, 20 ml of coconut oil, 50 ml honey, 1 tsp of rose water, add 100 ml of yogurt, 180 g of melted butter, add 50 g of strained strawberry puree or jam, 1 tsp of almond oil/ extract (for white cake) and mix until smooth and ingredients incorporated. For a darker color beet root juice can be added to the mix.

Combining & Baking

After that, combine the wet & dry ingredients (flour mixture) together until everything is smooth and incorporated.

Now pour the batter in a pan and put in a preheated oven at 180^o C for around 30 minutes. After that let it cool for about 15 minutes. Create batter for two or three pans for a layered cake.

Types of Frostings and Coatings

Vanilla Butter Cream Frosting:

Next, in a bowl take 225 g of unsalted butter (room temperature) and mix for a couple of minutes, add 190 g of powdered sugar or honey, 1.5 tsp of salt and a tbsp of organic vanilla extract (15 ml) or natural vanilla bean paste and mix again until smooth. Next add 4 tbsp of heavy cream (60 ml) and mix (if a stiff frosting is required skip the cream).

Silky smooth Buttercream: (silky and less sweet):

In a bowl take 5 egg whites, add in a tsp of vinegar and a pinch of natural salt and mix until the texture changes and the mixture foams up, slowly add 50 grams of pure sugar.
Next in a pan take 190 g of sugar with 100 ml of water mix and put it on heat, once the temperature reaches 114^o C, pour it into the egg whites mixture and mix well.
After that bring the mixture to room temperature and gradually add 500 grams of unsalted butter (room temperature) while mixing, until it changes texture and becomes stiff. And add in a tsp of natural vanilla extract. Alternatively melted dark chocolate can be added.

Pure White Buttercream:

In a bowl take 5 room temperature egg whites, add in a tsp of vinegar and a pinch of natural salt, 225 g of granulated sugar and mix. Then steam cook (72^o C) the mixture while mixing, until the mixture becomes silky smooth.
Next put it in the mixer and mix until it foams up and becomes incorporated.
Then add 450 g of pure natural butter gradually while mixing. And mix until mixture becomes smooth.
Then add in a tsp of natural vanilla extract.

Alternatively melted dark chocolate can be added.

Making a Fondant:

Melt some marshmallows and mix in some dark or white chocolate and mix until smooth. Then mix it with some powdered sugar and knead it, then roll it out.