Strawberry Cake with Peanut Butter Frosting
 
Makes 1 (9-inch) cake
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¾ cup (180 grams) whole milk, room temperature
  • ½ cup (113 grams) unsalted butter, melted
  • 1 teaspoon (4 grams) vanilla extract
  • 2 large eggs (100 grams), room temperature
  • ¾ cup (240 grams) plus 2 tablespoons (40 grams) strawberry preserves,* divided
  • Peanut Butter Frosting (recipe follows)
  • 2 cups (340 grams) fresh strawberries, halved
Instructions
  1. Preheat oven to 325°F (170°C). Butter and flour a 9x2-inch round cake pan. Line bottom of pan with parchment paper; butter and flour again.
  2. In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, sugar, baking powder, and salt by hand; make a well in center of flour mixture. With mixer on low speed, add milk, melted butter, and vanilla, beating until almost smooth, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in ¾ cup (240 grams) preserves. Spoon batter into prepared pan. Tap pan on counter twice to release air bubbles.
  3. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely. Spread Peanut Butter Frosting over top of cake.
  4. Wash bowl, and dry well. Add strawberries and remaining 2 tablespoons (40 grams) preserves, and toss together. Spoon over frosting.
Notes
*We used Bonne Maman Strawberry Preserves.
Recipe by Bake from Scratch at https://bakefromscratch.com/strawberry-cake-peanut-butter-frosting/