2019-03-01_Cooking_with_Paula_Deen_Special_Issues

PAULA DEEN’S BEST CAKES & PIES 58

2½ cups chopped fresh strawberries,
divided
¾ cup butter, softened
1½ cups sugar
1 teaspoon strawberry extract
½ teaspoon vanilla extract
3 large eggs
¾ cup whole milk
3 cups self-rising fl our
Strawberry Frosting (recipe follows)
Garnish: fresh strawberries

1. Preheat oven to 350°. Spray 2 (9-inch)
   round cake pans with baking spray with
   fl our. Line pans with parchment paper;
   spray paper.


2. In the container of a blender, process
   1½ cups chopped strawberries until
   smooth. Reserve ⅔ cup purée in a small
   bowl for Strawberry Frosting; reserve
   ⅓ cup purée for cake batter.


3. In a large bowl, beat butter, sugar, and
   extracts with a mixer at medium speed
   until fl uff y, 3 to 4 minutes, stopping to
   scrape sides of bowl. Add eggs, one at a
   time, beating well after each addition.


4. In a small bowl, stir together milk and
   reserved ⅓ cup strawberry purée. With
   mixer on low speed, gradually add fl our
   to butter mixture alternately with milk
   mixture, beginning and ending with
   fl our, beating just until combined after
   each addition. Fold in remaining 1 cup
   chopped strawberries. Divide batter
   between prepared pans. Gently tap pans
   on counter twice to release air bubbles.

Fresh Strawberry

Layer Cake

Makes 1 (9-inch) cake

5. Bake until a wooden pick inserted
   in center comes out clean, about
   27 minutes. Let cool in pans for
   10 minutes. Remove from pans, and
   let cool completely on wire racks.


6. Spread Strawberry Frosting between
   layers and on top and sides of cake;
   refrigerate for 30 minutes. Just before
   serving, garnish with strawberries,
   if desired.

Strawberry Frosting

Makes about 3 cups

1½ cups butter, softened

½ teaspoon strawberry extract*

6¼ cups confectioners’ sugar

2⁄3 cup strawberry purée, reserved

from Fresh Strawberry Layer Cake

batter, divided

1⁄8 teaspoon salt

1. In a large bowl, beat butter and extract
   with a mixer at medium speed until
   creamy. Gradually add confectioners’
   sugar, ⅓ cup strawberry purée, and
   salt, beating until smooth. If needed,
   beat in remaining strawberry purée,
   1 tablespoon at a time, to achieve a
   spreadable consistency. Use immediately.

*We used McCormick Strawberry

Extract.