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Strawberry Layer Cake with Malted Strawberry Frosting


For the Strawberry Puree:
10 oz. organic strawberries, fresh or frozen and thawed
For the Strawberry Cake:
1 1/2 cups (170 grams) cake flour
2 teaspoons baking powder
1 cup plus 2 tablespoons (230 grams) granulated sugar
3/4 teaspoon salt
1/3 cup (80 ml) whole milk, at room temperature
1/3 cup (80 ml) strawberry puree (recipe below)
4 large egg whites, at room temperature
2 teaspoons vanilla extract
1/2 cup (1 stick, 113 grams)) unsalted butter, at room temperature and cut into chunks
For the Malted Strawberry Buttercream Frosting:
24 tablespoons (3 sticks/340 grams) unsalted butter, at room temperature
3 cups (345 grams) confectioner's sugar
3/4 cup (75 grams) malted milk powder
2 teaspoons vanilla extract
pinch of salt
4 tablespoons strawberry puree (recipe below)
1/4 cup (60 ml) heavy cream



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