Strawberry & Magnolia Cake and Buttercream

June 08, 2021

This recipe has been adapted from Sally's Baking Recipes.

Strawberry and Magnolia Cake

2 1/2 cups (263g) sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, room temp
1 3/4 cups granulated sugar
5 large egg whites, room temp
1/3 cup sour cream, room temp
2 tsp vanilla extract
3 tbsp Lindera Farms Strawberry and Magnolia Syrup
1/2 cup whole milk, room temp
1/2 cup reduced strawberry puree (see below)

 

1. Puree and reduce strawberries and allow to cool completely. Set aside. 
2. Mix together cake flour, baking powder, baking soda, and salt. Set aside. 
3. In a separate mixing bowl, cream together butter and sugar on high speed for about two minutes.
4. Beat in egg whites on high until combined.
5. Mix in vanilla, sour cream, and syrup.
6. Slowly add in dry ingredients on low speed until just combined.
7. Still on low speed, pour in milk until just combined. Do not overmix.
8. With manual whisk or with mixer on low speed, add in reduced strawberry puree. Batter will be slightly thick.
9. Pour batter into cake pans (we used two 8-inch pans).
10. Begin checking the cakes after 24 minutes and remove from oven when a toothpick or fork comes out clean.
11. Allow to cool before icing.
12. Decorate with edible flowers such as Pansies (optional)

 Note: If butter and sugar do not cream properly, beat eggs until airy prior to adding them to batter. This will give the batter the air it was meant to get from the creamed butter and sugar.

 

Reduced Strawberry Puree

1 lb fresh strawberries
2 bay leaves

1. Rinse and hull strawberries.
2. In blender, puree strawberries.
3. On the stove, simmer the puree on medium heat with bay leaves for at least 30 minutes or until reduced to about 1/2 cup.
4. Take reduction off heat and remove and discard bay leaves.
5. Allow the reduction to cool completely before adding to batter

 

Strawberry Buttercream

1 cup butter, room temp
4.5 cups confectioner sugar
1/4 cup whole milk or heavy cream, room temp
5 1/2 tbsp Lindera Farms Strawberry and Magnolia Syrup
2 tsp vanilla extract
salt, to taste

 

1. With a handheld or stand mixer, whisk the butter until creamy.
2. Add in sugar, milk/cream, honey, and syrup and mix until well combined. 

Note: If the buttercream is too thick or thin, add more cream or sugar respectively one tablespoon at a time. If the buttercream is too sweet, add a pinch of salt to taste.

 

Show us what you made on Instagram @LinderaFarms with the tag #LinderaMade

 

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