Fresh Strawberry Cake with Lemon Swiss Meringue Buttercream

This fresh homemade Strawberry Cake is covered with a lemon Swiss Meringue Buttercream. The cake is incredibly moist and bursting with fresh strawberry flavor.


INGREDIENTS
For the cake:

  • 4 ¾ cups (807.5g) fresh strawberries, sliced
  • 2 ¼ cups (450g) plus 3 tablespoons (36g) granulated sugar, divided
  • 3 ½ tablespoons (52.5g) fresh lemon juice, divided
  • ¾ cup unsalted butter, at room temperature
  • 6 large eggs whites (180g) at room temperature
  • 1 ½ teaspoons (6g) vanilla extract
  • 1 ½ cups (28g) freeze-dried strawberries
  • 3 cups (375g) all-purpose flour
  • 1 cup (100g) cake flour
  • 1 tablespoon (15g) baking powder
  • 1 ½ teaspoon (4.5g) salt
  • 1 ½ cups (360g) whole milk, at room temperature

For the frosting:

  • 5 large egg whites
  • 1 cup plus 2 tablespoons granulated sugar
  • 1 lb (4 sticks) unsalted butter at room temperature
  • 1 large lemon, zested


To see directions and complete recipes visit Fresh Strawberry Cake with Lemon Swiss Meringue Buttercream @ beyondfrosting.com

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