454g sugar (used half, too much sugar for us 1 cup) still came good the taste!
160ml vegetable oil
4 large eggs room temperature
397g all purpose flour (used farina do grano tenero '00')
1 teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
240ml buttermilk ( If you don't have, just make enough milk of the recipe
and 1 tblspoon white vinegar,don't stir or it will curdle let it sit for 5 minutes) room temperature
2 teaspoon vanilla extract
1 teaspoon strawberry extract or 2 teaspoon strawberry paste (optional)
240ml fresh strawberries - some for decorating (Blend the strawberries into puree)
1-2 drops red food coloring (optional)
24 sponge fingers to make all around the cake they will stick with the frosting.
Tide a ribbon till get firm in fridge.
150g Icam white chocolate - some flouvoured chocolate buttons (strawberry ounces)
- 75 white chocolate to dip the strawberries. Melt chocolate bain-Marie.
Instructions
Preheat oven 180c. Grease and flour baking pan or you can make it in three 8-inch round cake pans and sandwich with buttercream or cheese cream. Beat sugar, oil and eggs for 1 min on medium speed. Sprinkle in flour, salt baking powder and baking soda. Start mixer on low to blend and gradually add buttermilk until combined.Add extracts (vanillas) and beat on medium speed for 2 minutes. Stir in strawberry puree and food coloring if using (I didn't used much). Pour into a round, bundt pan or three pans evenly and bake for 30-45 minutes or until a cake skewer comes out clean. Cool in tin or time for 10 minutes and then turn out onto a wire rack to cool. Frost with white melted chocolate and decorate with strawberries and Wafer Daisies. Enjoy very moist and good -)
Serving
Suggestions
At tea time, coffee time, after lunch or after dinner
Originally Submitted
6/28/2015
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