Natural Strawberry Cake with Browned Butter Frosting
 
Makes 1 (8-inch) cake
Ingredients
  • 4¾ cups (807.5 grams) sliced fresh strawberries, divided
  • 2¼ cups (450 grams) plus 3 tablespoons (36 grams) granulated sugar, divided
  • 3½ tablespoons (52.5 grams) fresh lemon juice, divided
  • ¾ cup (170 grams) unsalted butter, softened
  • 6 large egg whites (180 grams)
  • 1½ teaspoons (6 grams) vanilla extract
  • 1½ cups (28 grams) freeze-dried strawberries
  • 3 cups (375 grams) all-purpose flour
  • 1 cup (100 grams) cake flour
  • 1 tablespoon (15 grams) baking powder
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1½ cups (360 grams) whole milk, room temperature
  • Browned Butter Frosting (recipe follows)
Instructions
  1. In a medium saucepan, cook 2¼ cups (382.5 grams) sliced strawberries, 3 tablespoons (36 grams) sugar, and 3 tablespoons (45 grams) lemon juice over medium heat until slightly thickened, 5 to 7 minutes. Remove from heat, and let cool completely.
  2. Preheat oven to 350°F (180°C). Spray 3 (8-inch) round cake pans with baking spray with flour.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and remaining 2¼ cups (450 grams) sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg whites, one at a time, beating well after each addition. Beat in vanilla.
  4. In the work bowl of a food processor, pulse freeze-dried strawberries until powdered, 5 to 6 times.
  5. In a medium bowl, whisk together flours, baking powder, salt, and strawberry powder. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
  6. In a small bowl, toss together 1½ cups (255 grams) sliced strawberries and remaining ½ tablespoon (7.5 grams) lemon juice. Stir sliced strawberries and cooled strawberry mixture into batter. Pour batter into prepared pans, smoothing tops if necessary.
  7. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Browned Butter Frosting on 2 cake layers, and top each with ½ cup (85 grams) sliced strawberries. Stack layers, and spread frosting on top and sides of cake.
Recipe by Bake from Scratch at https://bakefromscratch.com/natural-strawberry-cake-browned-butter-frosting/