Paula Deen Strawberry Cake: 15 Servings

Instructions:

1. Prepare your oven. Preheat to 350°F (175°C). Lightly grease your pans and line the bottoms with parchment paper. Note: This prevents the stuck to the pan heartbreak.
2. Blend the berries. Place fresh, hulled strawberries in a blender and process until completely smooth. Measure out the 120ml for the batter and 30ml for the frosting. Note: Don't over process or the berries might get too warm.
3. Cream the base. Beat the softened butter and sugar together on medium high speed until pale and fluffy. This should take about 3-5 minutes. Note: This is where you build the air that makes the cake rise.
4. Add the wet ingredients. Beat in the eggs one at a time, making sure each is fully incorporated. Stir in the vanilla. Note: Adding eggs slowly prevents the batter from curdling.
5. Combine dry and wet. Gradually alternate adding the flour mixture (flour, baking powder, salt) and the strawberry puree/milk, starting and ending with the dry ingredients. Note: Mix only until just combined to avoid a tough cake.
6. Bake the layers. Pour the batter evenly into the pans. Bake for 20 minutes until the center springs back when lightly pressed. Note: Check at 20 mins to avoid over baking.
7. Cool completely. Let the cakes sit in the pans for 10 minutes before transferring them to a wire rack. Note: If you frost a warm cake, the butter will melt and slide right off.
8. Whip the frosting. Beat the butter until creamy, then slowly add powdered sugar. Fold in the strawberry puree and heavy cream until the frosting is velvety. Note: Use a low speed at first so you don't end up in a cloud of sugar.
9. Assemble the cake. Apply the frosting only once the cakes are completely cool to the touch. Note: Use a crumb coat first for a professional look.