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sumac roasted strawberry layer cake

Megan
a simple two layer cake made with sumac roasted strawberries. a sweet, tart roasted strawberry buttercream completes this decadent and delicious cake.
4.3 from 10 votes
Prep Time 45 mins
Cook Time 30 mins
Cooling + Chill Time 3 hrs
Total Time 4 hrs 15 mins
Course Celebrations, Dessert
Cuisine American
Servings 1 9" layer cake

Equipment

  • baking sheet
  • parchment paper
  • food processor
  • stand or hand mixer
  • 2- 9" cake pans
  • food scale, recommended
  • cake strips, optional

Ingredients
  

sumac roasted strawberries

  • 2 lbs strawberries, washed, hulled and halved
  • 2 tbsp granulated sugar
  • 1 tbsp ground sumac
  • 1 tbsp lemon juice

sumac roasted strawberry cake

  • 2 c cake flour (240g) sub with 1:1 all purpose flour
  • 1 c all pupose
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 tbsp unsalted butter, softened (113g)
  • 1/2 c vegetable or canola oil
  • 1 3/4 c granulated sugar (385g)
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 3/4 c whole milk greek yogurt sub with 1:1 milk
  • 1 1/2 c sumac roasted strabwerries, well mashed

sumac roasted strawberry buttercream

  • 1/4-1/3 c sumac roasted strawberries (use leftover berries)
  • 8 tbsp unsalted butter, softened (113g)
  • 4 c confectioners sugar, sifted (500g)
  • 1 tsp vanilla extract
  • 2-4 tbsp heavy cream
  • pinch of salt
  • 1/2 c freezed dried strawberries, crushed (optional topping)

Instructions
 

suamc roasted strawberries

  • Preheat oven to 375F. line a large baking sheet with parchment paper. Place strawberries, sugar, sumac and sugar on lined baking sheet. Mix well to coat all the berries in the sugar ans sumac. Roast berries in the oven for 25-30 minutes. Cool on baking sheet for 5 minutes. pour berries into a large measuring cup (at least 2 cup capacity) to cool to room temperature, an additional 15-20 minutes. mash well to a chunky "puree."

sumac roasted strawberry cake

  • Reduce oven temperature to 350F. Line two 9" cake pans with parchment paper along the bottom. If needed, spray with non stick cooking spray. Set aside.
    In a bowl, whisk together flours, baking powder, baking soda and salt. Set aside.
    In a medium bowl, combine yogurt with 1 1/2 c roasted strawberries. Incorporate and set aside.
  • Beat togther the butter and oil until smooth and creamy, about 3-4 minutes. With mixer on medium high speed, slowly stream in the sugar. Beat until light and fluffy, about 1-2 minutes after all the sugar has been added. Scrape down the sides of the bowl as needed.
    Reduce speed to low. Add eggs, one at a time. Wait about 30 seocnds bewteen adding each additional egg. Add vanilla extract and beat 30 seconds, until fully combined. Scrape down the sides of the bowl.
  • Using a large spatula or wooden spoon, mix dry ingredients, strawberry/yogurt mixture and wet ingredients together. Start with dry ingredients, alternating with the strawberry/yogurt mixture. Mix each time until just combined. Finish with the dry ingredients.
  • Using a food scale: Pour an equal amount of cake batter into each prepared cake pan. Using a measuring cup: Scoop out one cup of batter per pan, alternating until no batter remains.
    Wet cake strips. Ring out an excess water. Fit and secure around the cake pans. Bake at 350F for 30-35 minutes. Cake will be lightly golden brown, with edges pull slighly away from the edges of the pan.
    Cool cakes in the pans for 15-20 minutes. Carefully remove from the pans and cool to room temperature. If frosting the same day, place cakes in the fridge to chill for 2-3 hours. If frosting one day (or more) later, wrap cakes in plastic wrap. Chill in the freezer until ready to frost.

sumac roasted strawberry buttercream

  • In a clean mixing bowl, place butter, 2 c powedered sugar, 2 tbsp heavy cream and vanilla extract. Beat together until smooth. Add remaining pureed roasted strawberries. Beat on low, adding 1/2 c remaining powdered sugar. When all the powdered sugar has been added, beat frosting on medius-high until well combined. If needed, add 1-2 tbsp more heavy cream. Beat until desired consistency has been reached.
    Frost cake with room temperature frosting. If using within 1-3 days, frosting can be stored in an airtight container in the fridge. Bring to room temperature before frositng a cake.
    Makes about 4 c of frosting.
Keyword celebrations, roasted fruit desserts, roasted strawberry cake, sumac desserts
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