Strawberry cake

Ingredients
Cake:
•2 cups flour
•1 tsp baking powder
•½ tsp baking soda
•¼ tsp salt
•½ cup strawberry puree (fresh or frozen)
•1 cup butter, softened
•½ cup butter milk
•1 ½ cup sugar
•1 tsp vanilla
•2 drops red food coloring
•3 tsp egg replacer, mixed with 4 tbsp warm water
•Cream Cheese Icing:
•8 oz cream cheese, softened
•2 cups powdered sugar
•1 tsp vanilla
•1 tbsp butter
Topping:
•2 cups fresh strawberry, sliced
Preparation
Preheat oven to 350F. Grease 2 9‐inch round cake pans.
In a large bowl, beat sugar and butter until creamy. Add egg replacer, vanilla, buttermilk, food
coloring, and all dry ingredients and beat just until batter is smooth. Divide batter among pans.
Bake 30 minutes. Cool layers in pans on wire rack for 15 minutes. Cool completely.
Meanwhile, in a small bowl, beat cream cheese, sugar, vanilla and butter until creamy.
To assemble the cake, place 1 cake layer rounded side down on the plate then spread with 2/3
cup icing. Top with second layer, rounded‐side up. Frost the side and top of the cake with
remaining cream. Decorate the cake with sliced strawberries!
***The cake is moisture, flavorful, and has a beautiful pinkish color!
Serves
16