WET STRAWBERRY RECIPES

Steps:

• In a medium size bowl whisk together the flour, baking powder and salt. Set aside
• In another bowl combine the egg whites, champagne, vanilla, strawberry extract, and vegetable oil. Whisk until blended and set aside.
• In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Then add 1/2 of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). *Makes 7 1/2 cups of batter.
• Pour into prepared pans and sprinkle finely chopped strawberries over the batter, trying to avoid clumping the strawberries together. Bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
• In the bowl of your mixer, cream the softened butter until smooth. Blend in strawberry extract.
• Gradually add the powdered sugar along with the champagne and strawberries until the powdered sugar is incorporated. Beat at medium speed 3 to 4 minutes. The texture will become very smooth. If you are tinting the entire batch of buttercream light pink, you can add a very small amount of coloring gel while it is mixing.
• If the buttercream is too thin add more powdered sugar.

Steps:

• Preheat oven to 350 degrees and prepare three 8 inch pans
• Put all ingredients into your mixing bowl and mix on low speed until the ingredients are blended. Then increase speed to medium and mix for approximately 3 minutes, scraping down sides of bowl mid way through.
• The mashed strawberries should be well blended into the batter.
• Bake for 30 min. or until tooth pick comes out clean.